Coq au Vin
What do you make when you have some red wine, chicken thighs, and mushrooms that need to be used? Why Coq au Vin of course! If you didn't know, Coq au Vin is a classic French dish of chicken cooked in red wine with onions, carrots, garlic, mushrooms and fresh herbs added.
Servings: 4 servings
- 2 Tablespoons olive oil divided
- 1 large onion roughly chopped (about 2 cups)
- 1 large carrot chopped (about ½ cup)
- 2 cloves garlic peeled and minced
- 2 Tablespoons all-purpose flour
- 2 cups red wine
- 2 cups low sodium chicken broth
- 1 Tablespoon tomato paste
- 1 teaspoon Kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 sprigs fresh thyme
- 10 sprigs fresh parsley
- 6 skinless bone-in chicken thighs trimmed of fat
- Salt and freshly ground black pepper
- 8 ounces mushrooms cleaned and sliced
- 18 to 20 pearl onions peeled
- 1 Tablespoon unsalted butter
- 3/4 cup low sodium chicken broth
- 1 Tablespoon Cognac
Heat 1 Tablespoon olive oil in Dutch oven set over medium heat. When hot, add the onions, carrots, and garlic. Sauté, stirring occasionally for 5 minutes. Add flour; stir to combine. Add wine, chicken broth, tomato paste, 1 teaspoon Kosher salt, 1/4 teaspoon freshly ground black pepper, and thyme and parsley tied in a bundle. Bring to a boil, stirring constantly. Cover and transfer to a 325° F oven for 1 hour and 30 minutes.
Remove from oven; pour mixture into wire strainer set over a large bowl. Press with back of spoon to extract as much wine sauce as possible. Return strained wine sauce to Dutch oven.
Pat chicken thighs dry with paper towels. Sprinkle both sides with salt and freshly ground black pepper. Heat 1 Tablespoon olive oil in 12-inch non-stick skillet over medium heat. When hot, add chicken thighs in batches, making sure not to crowd them. Brown chicken thighs on both sides 3 to 4 minutes per side; drain on paper towels.
Add browned chicken thighs to wine sauce. Cover Dutch oven and return to 325° F oven for 1 hour and 30 minutes.
Meanwhile, cook sliced mushrooms in same pan as used for the chicken over high heat, until browned, 3 to 4 minutes. Add Cognac and continue cooking until all liquid is evaporated. Set aside. Cook pearl onions as described by Julia Child; set aside.
Remove Dutch oven from oven; add cooked mushrooms and cooked pearl onions. Stir to combine. If necessary, thicken sauce with beurre manié (1 Tablespoon softened butter and 1 Tablespoon flour mixed together). If desired, garnish with chopped parsley. Yield: 4 servings.
Calories: 454kcal | Carbohydrates: 15g | Protein: 35g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 152mg | Sodium: 817mg | Potassium: 976mg | Fiber: 1g | Sugar: 4g | Vitamin A: 2735IU | Vitamin C: 5.4mg | Calcium: 42mg | Iron: 2.8mg