I love red wine! But I am the only one in the household that likes red wine… so I always end up opening a bottle and not being able to finish it. So I am really happy for every recipe I have containing wine for not having any waste. And coq au vin is the perfect light, delicious and special meal for this.
Coq au vin
Cooking time: 1.45 hours
Servings: 6
Difficulty: medium
Ingredients
- 800 g of chicken thighs (I also used half chicken breasts)
- 1 big onion
- 2-3 medium carrots
- 250 g of champignon mushrooms
- 5 slices of bacon
- 12-15 pearl onions
- 1 cup of chicken broth (I use a cube)
- 2-3 cups of red wine of good quality
- 1 tbsp of tomato paste
- thyme (ideally fresh twig)
- 1 bay leaf
- salt and paper
- oil for frying the meat
Directions
- Pat dry the meat and season with salt and pepper.
- Heat up the pan and add 3-4 tbsp of oil.
- Fry the meat on both sides until it’s golden. Then set it aside.
- Without scraping off the brown bits, add the chopped carrots an onion and toss them for a few min until the onion is translucent.
- Add the tomato paste, chicken broth, thyme and bay leaf and mix well. The browning will come off now.
- Add the wine.
- Place back the chicken, it should be covered for the most part. Let it simmer for 1 or 1.5 hours until it is cooked and the sauce reduces.
- In a different pan fry the bacon until it’s crispy, then add it to the stew.
- In the bacon fat, saute the mushrooms until they are nice and golden. Then add them to the stew.
- Last step is to golden the pearl onion too. Add them to the stew.
- Let them combine for a few more min and it is ready o serve.
