Coq au Vin

90 mins
Serves 4
facebook.com

Directions

  1. 1Season chicken with salt and pepper.
  2. 2Season chicken with salt and pepper.
  3. 3Season chicken with salt and pepper.
  4. 4In a glass baking dish, add chicken, garlic cloves, rosemary, and bay leaves.
  5. 5In a glass baking dish, add chicken, garlic cloves, rosemary, and bay leaves.
  6. 6In a glass baking dish, add chicken, garlic cloves, rosemary, and bay leaves.
  7. 7Submerge chicken in red wine and beef broth.
  8. 8Submerge chicken in red wine and beef broth.
  9. 9Submerge chicken in red wine and beef broth.
  10. 10Cover and refrigerate overnight.
  11. 11Cover and refrigerate overnight.
  12. 12Cover and refrigerate overnight.
  13. 13Remove chicken from marinade and pat dry.
  14. 14Remove chicken from marinade and pat dry.
  15. 15Remove chicken from marinade and pat dry.
  16. 16Heat olive oil in a pan and brown chicken skin-side down until almost fully cooked and nicely colored.
  17. 17Heat olive oil in a pan and brown chicken skin-side down until almost fully cooked and nicely colored.
  18. 18Heat olive oil in a pan and brown chicken skin-side down until almost fully cooked and nicely colored.
  19. 19Remove chicken from pan and set aside.
  20. 20Remove chicken from pan and set aside.
  21. 21Remove chicken from pan and set aside.
  22. 22In the same pan, brown bacon.
  23. 23In the same pan, brown bacon.
  24. 24In the same pan, brown bacon.
  25. 25Add shallots and lightly caramelize.
  26. 26Add shallots and lightly caramelize.
  27. 27Add shallots and lightly caramelize.
  28. 28Remove shallots and add mushrooms and carrots.
  29. 29Remove shallots and add mushrooms and carrots.
  30. 30Remove shallots and add mushrooms and carrots.
  31. 31Cook for a couple of minutes.
  32. 32Cook for a couple of minutes.
  33. 33Cook for a couple of minutes.
  34. 34Return chicken, bacon, shallots, marinade, garlic powder, and onion powder to the pan.
  35. 35Return chicken, bacon, shallots, marinade, garlic powder, and onion powder to the pan.
  36. 36Return chicken, bacon, shallots, marinade, garlic powder, and onion powder to the pan.
  37. 37Cover and bake at 350° for 60-90 minutes, until chicken is tender.
  38. 38Cover and bake at 350° for 60-90 minutes, until chicken is tender.
  39. 39Cover and bake at 350° for 60-90 minutes, until chicken is tender.
  40. 40Stir in cornstarch slurry to thicken the sauce.
  41. 41Stir in cornstarch slurry to thicken the sauce.
  42. 42Stir in cornstarch slurry to thicken the sauce.
  43. 43Finish with fresh parsley.
  44. 44Finish with fresh parsley.
  45. 45Finish with fresh parsley.
  46. 46Serve with mashed potatoes.
  47. 47Serve with mashed potatoes.
  48. 48Serve with mashed potatoes.

Ingredients

  • 4 chicken thighs bone in or chicken quarters
  • 4 chicken thighs bone in or chicken quarters
  • 4 chicken thighs bone in or chicken quarters
  • 375 ml red wine
  • 375 ml red wine
  • 375 ml red wine
  • 12 oz beef broth
  • 12 oz beef broth
  • 12 oz beef broth
  • 4 garlic cloves
  • 4 garlic cloves
  • 4 garlic cloves
  • 3 bay leaves
  • 3 bay leaves
  • 3 bay leaves
  • 3 rosemary sprigs
  • 3 rosemary sprigs
  • 3 rosemary sprigs
  • 0 salt
  • 0 salt
  • 0 salt
  • 0 pepper
  • 0 pepper
  • 0 pepper
  • 0 olive oil
  • 0 olive oil
  • 0 olive oil
  • 3 bacon slices
  • 3 bacon slices
  • 3 bacon slices
  • 12 oz mushrooms
  • 12 oz mushrooms
  • 12 oz mushrooms
  • 4 shallots
  • 4 shallots
  • 4 shallots
  • 2 carrots
  • 2 carrots
  • 2 carrots
  • 0 cornstarch slurry
  • 0 cornstarch slurry
  • 0 cornstarch slurry
  • 0 parsley
  • 0 parsley
  • 0 parsley
  • 0 onion powder
  • 0 onion powder
  • 0 onion powder
  • 0 garlic powder
  • 0 garlic powder
  • 0 garlic powder

Equipment

large panglass baking dishplastic wraplarge skillettongsspoonknifeoven