Coq Au Vin | Seasoned | The Inspired Home

chicken

🥗Healthier: skinless chicken

💰Cheaper: chicken thighs

Thighs are more affordable and remain moist during cooking.

red wine

🥗Healthier: non-alcoholic red wine

💰Cheaper: cheap red wine

Non-alcoholic options are lower in calories.

Prepare a plastic bag for marinating.

Add roughly chopped onions, sliced carrots, and mashed garlic cloves into the bag.

Place the broken down chicken into the bag.

Pour in 1 cup of Pinot Noir and 2 tablespoons of extra-virgin olive oil.

Season with kosher salt and fresh cracked black pepper.

Seal the bag and shake to incorporate the marinade.

Refrigerate the marinated chicken for at least 4 to 6 hours or overnight.

Remove the chicken from the marinade and set it aside on a plate, discarding the marinade.

In a large stovetop coq au vin casserole dish, cook chopped bacon until crispy, then set aside.

Sear the chicken in the same dish until golden brown on all sides, about 3-4 minutes per side, then remove and set aside.

Add sliced carrots, mashed garlic, and diced onions to the dish, cooking for 3-5 minutes to brown them slightly.

Stir in 1/4 cup of flour to create a roux, mixing it in completely.

Pour in a little bit of Pinot Noir and cook until reduced by half, thickening the mixture.

Add 2 cups of chicken stock and season with kosher salt and cracked black pepper.

Prepare a bouquet garni with herbs using butcher's twine and add it to the dish.

Return the chicken and any juices from the plate to the dish, along with the crispy bacon.

Cover and simmer on low heat for about 45 minutes.

Roast whole mushrooms in a large sauté pan with extra virgin olive oil until golden brown, then add pearl onions and brown them as well.

After 45 minutes, remove the lid and add the roasted mushrooms and onions to the dish, stirring gently to incorporate.

Cover and cook for an additional 5-10 minutes.

Plate the dish by placing mushrooms, onions, and carrots at the bottom, then topping with chicken.

Garnish with fresh parsley and thyme leaves before serving.

Cooking Techniques

Equipment Needed

Spice Level: