Author: Nicole
- 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
- 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.
- 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.
- Over medium-high heat, cook carrots, celery and onion until soft, about 8 to 10 minutes. Add garlic and cook for 1 minute.
- Preheat oven to 350°F.
- 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.
- Return bacon and chicken to Dutch oven.
- Add chicken stock.
- Tie the thyme and rosemary sprigs together with kitchen twine and add to Dutch oven along with bay leaves.
- 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.
- 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.
- Transfer chicken from Dutch oven to the pot with mushrooms; keep warm.
- 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.
- Season with salt and pepper. Remove tied herbs and bay leaves. Add mushrooms and chicken to the sauce. Serve warm.
* 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/
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