Are there some recipes you’ve always wanted to try but never do thinking they are too hard or there’s an ingredient you don’t love so you stay away? This is one of those that sounded cool but I am not a fan of mushrooms and it felt or more appropriately sounded a little above my pay grade. I couldn’t have been more wrong, it was easy to make and the gravy was so flavorful that I will be making it again. I might even add mushrooms next time, I mean I don’t have to eat them right?

I had some chicken in the fridge but the thigh and breast meat were both boneless. I contemplated adjusting the cooking time but I know bone in was the way to go. Anything you can do to bring out more flavor in your dishes, you should really do as you will be rewarded with a great meal, and hopefully lots of compliments.

The recipe I was going by, though I did adjust a few things I can’t help myself. They wanted the bacon that I just spent time crisping to simmer in the sauce. I opted to split the bacon in half as I knew it would add flavor to the gravy but I wanted a few crispy pieces to sprinkle on top. I would definitely do that again.  Serve along side some mashed potatoes and you’ll be quite happy.

Coq Au Vin

dclarkabal

A rich flavorful chicken dinner I think you'll love

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Prep Time 10 mins

Cook Time 1 hr

Course dinner

Cuisine French

Servings 6

Ingredients

  

• ½ pound Bacon chopped
• 6 bone-in chicken thighs
• 2 shallots diced
• 1 teaspoon thyme chopped
• 1 teaspoon rosemary chopped
• 2 cloves garlic minced
• 1½ cups white wine
• 3-4 carrots peeled, large diced
• 1 cup chicken stock
• Kosher salt and black pepper
• 1 tablespoon butter
• 1 tablespoon flour

Instructions

 

• In a Dutch oven or similar pan, cook and stir the bacon over medium-high heat until browned, about 10 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate, reserving the bacon grease in your pot.
• Season both sides of your chicken liberally with salt and pepper. Placing skin side down first, cook until browned. 3-5 minutes per side. Do not over crowed the pan, if you need to, cook them in batches.
• Add the shallots, thyme, rosemary, and garlic, cook and stir until everything is fragrant, a minute or two. Add the chicken back to the pot. Sprinkle half of the bacon over the chicken. Pour in the wine, simmer until the wine is slightly reduced, 1-2 minutes. Add enough chicken broth to almost cover the chicken. Cover and simmer for 35 minutes, adjust the seasoning and simmer for another 10 minutes or so, until the chicken is cooked through.
• melt the butter in a saucepan over medium heat. stir in the flour and cook until a thick paste forms. Whisk paste into the chicken broth until the sauce has thickened, 1-2 minutes. Serve and Enjoy

Keyword Chicken, Coq Au Vin, Rosemary and Thyme, white Wine