Classic Coq Au Vin Recipe
fromjoyfulhealthyeats.comwww.joyfulhealthyeats.com/coq-au-vin-chicken-stew
Cozy up with this flavorful French coq au vin stew, made with wine-braised chicken, pancetta, and mushrooms for a hearty (but easy!) meal.
Ingredients
Instructions
To a large bowl add chicken thighs and drumsticks along with pearl onions and thyme. Pour wine over the chicken. Cover with plastic wrap and place in the refrigerator for 12 hours or up to 24 hours.
Place on a plate and pat dry with a paper towel. Generously season with salt and pepper on both sides.
Using a slotted spoon, remove pearl onions and herbs from the wine and place them in a bowl to use later.
Add wine to a small saucepan and reduce down over medium-high heat. Discard any solids that have floated to the top.
Heat a large dutch oven to medium-high heat. Add pancetta and brown, stirring occasionally, for 4-5 minutes. Remove from pan.
Immediately add chicken thighs into pancetta grease, skin side down. Sear for 3-4 minutes per side, until browned. Remove from the pan and place on a plate to use later. Next, add chicken drumsticks to the pan. Sear for 2-3 minutes per side. Remove from pan and let rest with the other chicken.
Immediately add carrots to the dutch oven. Saute for 2-3 minutes, until slightly browned. Remove from pan and place in a bowl.
Next, add mushrooms and saute for 4-5 minutes until browned, stirring throughout. Remove from pan and place in a bowl with carrots.
Add pearl onions to the dutch oven, cook until slightly browned around 2-3 minutes.
Now, add butter and garlic to the pan. Saute for 1 minute, stirring throughout.
Immediately add in flour and stir until mixture thickens and creates a roux. Cook for 1-2 minutes, stirring the entire time.
Slowly add in chicken bone broth, stirring the entire time to ensure no lumps form. Repeat process with the reduced wine.
Add pancetta, carrots, mushrooms and thyme back to the pan. Give it a quick stir and taste. Add more salt if needed. Now add the chicken back into the pan and cover.
Preheat oven to 350°F. Place dutch oven in the oven and cook for 45 minutes until chicken reaches 165°F. Remove from oven.
Give the sauce a quick taste. Add more salt as needed.
over mashed potatoes, mashed cauliflower or parsnip puree.
