Coq au Vin
Directions
- 1Season chicken with salt and pepper.
- 2In a glass baking dish, add chicken, garlic cloves, rosemary, and bay leaves.
- 3Submerge chicken in red wine and beef broth.
- 4Cover and refrigerate overnight.
- 5Remove chicken from marinade and pat dry.
- 6Heat olive oil in a pan and brown chicken skin-side down until almost fully cooked and nicely colored.
- 7Remove chicken from pan and set aside.
- 8In the same pan, brown bacon.
- 9Add shallots and lightly caramelize.
- 10Remove shallots and add mushrooms and carrots.
- 11Cook for a couple of minutes.
- 12Return chicken, bacon, shallots, marinade, garlic powder, and onion powder to the pan.
- 13Cover and bake at 350° for 60-90 minutes, until chicken is tender.
- 14Stir in cornstarch slurry to thicken the sauce.
- 15Finish with fresh parsley.
- 16Serve with mashed potatoes.
Ingredients
- 4 chicken thighs bone in or chicken quarters
- 375 ml red wine
- 12 oz beef broth
- 4 garlic cloves
- 3 bay leaves
- 3 rosemary sprigs
- 0 salt
- 0 pepper
- 0 olive oil
- 3 bacon slices
- 12 oz mushrooms
- 4 shallots
- 2 carrots
- 0 cornstarch slurry
- 0 parsley
- 0 onion powder
- 0 garlic powder
Equipment
large panglass baking dishplastic wraplarge skillettongsspoonknifeoven
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