Coq au Vin
Author: Nicole
Ingredients
  • 6 ounces thick cut bacon, chopped
  • 10 chicken thighs (with skin and bones)
  • Kosher salt and freshly ground black pepper
  • 3 carrots, peeled and chopped
  • 3 celery stalks, minced
  • 1 yellow onion, minced
  • 4 cloves garlic, minced
  • 4 cups (or more) Burgundy Red (PInot Noir) wine (~1-1/4 bottle)
  • 6 ounces (1 can) tomato paste
  • 1 quart chicken stock
  • 12 sprigs thyme
  • 6 sprigs rosemary
  • 2 bay leaves
  • 1 to 2 tablespoons olive oil
  • 1 pound of assorted wild mushrooms, cleaned and sliced
Instructions
  1. In a large Dutch oven (at least 6 quarts) over medium-high heat, cook bacon, stirring often until bacon is crispy, about 8 to 10 minutes. Remove bacon with a slotted spoon to a paper towel-covered plate to drain.
  2. Drain off all but 1 to 2 tablespoons of bacon fat (or drain it all and use 1 to 2 tablespoons of olive oil). Season chicken all over with salt and pepper. Over medium-high heat, cook chicken in batches (being careful not to crowd it) until browned, about 5 minutes per side. Transfer to a clean plate.
  3. Over medium-high heat, cook carrots, celery and onion until soft, about 8 to 10 minutes. Add garlic and cook for 1 minute.
  4. Preheat oven to 350°F.
  5. Stir in 1 cup of wine and tomato paste; simmer for 2 to 3 minutes. Add remaining 3 cups of wine. Boil until wine is reduced by half, about 15 to 20 minutes.
  6. Return bacon and chicken to Dutch oven.
  7. Add chicken stock.
  8. Tie the thyme and rosemary sprigs together with kitchen twine and add to Dutch oven along with bay leaves.
  9. Bring chicken mixture to a boil and cover. Transfer to oven and braise until the chicken is tender, about 1-1/4 to 1-1/2 hours.
  10. Meanwhile, heat 1 tablespoon of olive oil in a large pot (5 quarts) over medium heat. Add mushrooms and sauté until browned, about 5 minutes.
  11. Transfer chicken from Dutch oven to the pot with mushrooms; keep warm.
  12. Simmer sauce over medium heat until reduced by ⅓, about 20 minutes. You may want to skim some fat off the top of the sauce.
  13. Season with salt and pepper. Remove tied herbs and bay leaves. Add mushrooms and chicken to the sauce. Serve warm.
Notes
* Allow 4 to 5 hours to make this dish.
* Dish can be made 3 days ahead. Chill uncovered until cold and then cover. Rewarm chicken over medium-low heat or in a 350°F oven for 20 minutes.
* Recipe can be doubled using at least a 13 quart Dutch oven.
Recipe by Riegl Palate at https://www.rieglpalate.com/coq-au-vin/