Coq Au Vin
A rich flavorful chicken dinner I think you'll love
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