Easy Coq Au Vin
Truly the most amazing braised chicken (so tender, literally falling off the bone!) served in a heavenly red wine sauce! This has quickly become one of my favorite cozy-winter meals. It’s incredibly simple with easy to find ingredients, most of which I typically have on hand. And hello? A red wine sauce with the most […] The post Easy Coq Au Vin appeared first on Damn Delicious.
Tomas Kauer 
Truly the most amazing braised chicken (so tender, literally falling off the bone!) served in a heavenly red wine sauce!
This has quickly become one of my favorite cozy-winter meals. It’s incredibly simple with easy to find ingredients, most of which I typically have on hand.
And hello? A red wine sauce with the most tender, fall-off-the-bone chicken braised to perfection?
What’s not to love? Not to mention the tender carrots and mushrooms with crisp bacon pieces (an added bonus, of course).
You can of course use other parts of the chicken as needed (ex. drumstick) but I personally prefer bone-in, skin-on chicken thighs. When ready to serve, don’t let that red wine go to waste. It will pair perfectly with this meal alongside some mashed potatoes or rice.
Easy Coq Au Vin
Truly the most amazing braised chicken (so tender, literally falling off the bone!) served in a heavenly red wine sauce!
Ingredients:
- 3 slices bacon, diced
- 6-8 bone-in, skin-on chicken thighs
- Kosher salt and freshly ground black pepper, to taste
- 8 ounces cremini mushrooms, halved
- 3 shallots, quartered
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 tablespoons tomato paste
- 1 cup dry red wine
- 1 1/2 cups chicken stock
- 4 sprigs fresh thyme
- 3 carrots, halved lengthwise and cut into thirds
- 2 tablespoons chopped fresh parsley leaves
Directions:
- Heat a large braiser over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate, reserving excess fat in the braiser.
- Season chicken thighs with 1 teaspoon salt and 1/2 teaspoon pepper.
- Working in batches, add chicken to the braiser, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside. Drain excess fat, reserving 2 tablespoons in the braiser.
- Add mushrooms and shallots, and cook, stirring occasionally, until mushrooms are tender and browned, about 5-7 minutes; season with salt and pepper, to taste.
- Stir in garlic until fragrant, about 1 minute.
- Whisk in flour and tomato paste until lightly browned, about 1 minute.
- Stir in wine, scraping any browned bits from the bottom of the braiser. Stir in chicken stock, thyme and carrots. Return chicken to the braiser.
- Bring to a boil; reduce heat and simmer, partially covered, turning the chicken once or twice, until chicken has completely cooked through, reaching an internal temperature of 175 degrees F, about 40-45 minutes.
- Stir in bacon and parsley; season with salt and pepper, to taste.
- Serve immediately.
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The post Easy Coq Au Vin appeared first on Damn Delicious.
