The Quick Recipes Quick and easy recipes
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Ingredients:
1 whole chicken, cut into 8 pieces
6 slices of bacon, chopped
1 large onion, chopped
2 medium carrots, chopped
2 cloves of garlic, minced
2 tablespoons of flour
1 bottle of red wine
1 cup of chicken broth
1 tablespoon of tomato paste
2 sprigs of fresh thyme
2 bay leaves
1 tablespoon of butter
1 tablespoon of olive oil
Salt and pepper, to taste
1 pound of mushrooms
1/4 cup of chopped parsley
Instructions:
Cut the chicken into 8 pieces (2 legs, 2 thighs, 2 wings, and 2 breasts), and season each piece with salt and pepper. Chop the bacon, onion, and carrots, and mince the garlic. Quarter the mushrooms and chop the parsley. Set everything aside.
In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat. Brown the chicken in batches, about 5-7 minutes per side, until golden brown. Remove the chicken from the pot and set aside.
In the same pot, add the bacon and cook until crispy, about 5-7 minutes. Remove the bacon from the pot with a slotted spoon and set aside.
Add the onion and carrot to the pot and cook until softened, about 5 minutes. Add the garlic and cook for an additional minute.
Sprinkle the flour over the vegetables and stir to combine. Cook for 1-2 minutes, until the flour is lightly browned.
Slowly pour in the red wine, stirring constantly to avoid any lumps. Add the chicken broth, tomato paste, thyme, and bay leaves. Bring the mixture to a boil, then reduce the heat to low.
Return the chicken and bacon to the pot, making sure the chicken is fully submerged in the liquid. Cover the pot with a lid and simmer for 45 minutes to 1 hour, or until the chicken is cooked through and tender.
While the chicken is cooking, melt the butter in a large skillet over medium-high heat. Add the mushrooms and cook until they are browned and tender, about 10 minutes. Season with salt and pepper.
When the chicken is done, remove it from the pot and set it aside. Strain the cooking liquid through a fine-mesh sieve, discarding the solids.
Return the liquid to the pot and bring it to a boil. Cook until the sauce is reduced and thickened, about 10-15 minutes.
Return the chicken and mushrooms to the pot with the sauce. Heat through, then garnish with chopped parsley and serve.
Coq au Vin is typically served with boiled potatoes, rice, or crusty bread to soak up the delicious sauce. Enjoy!
