Coq Au Vin Recipe | ENTERTAINING WITH BETH

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.

Melt some butter in an oven-safe casserole.

Add 7 strips of roughly chopped bacon and sauté until crispy.

Transfer bacon to a plate lined with paper towel, leaving the bacon fat in the pan.

Season 6 bone-in, skin-on chicken legs with salt and pepper.

Place chicken legs in the pan, skin side down, and brown each side until golden.

Remove chicken legs and place on a plate to rest.

Slice 2 peeled carrots into one-inch chunks on the diagonal.

Add 3/4 cup frozen pearl onions to the pan with the carrots.

Sprinkle 1/2 teaspoon dried thyme over the vegetables and sauté until tender and caramelized.

Turn off the flame and add 1/3 cup cognac to the pan.

Add 1/2 cup red wine and turn the flame back on to medium-high.

Pour in 1 cup of chicken broth and stir.

Add 3 cloves of minced garlic, 2 tablespoons of tomato paste, 2 tablespoons of fresh thyme, 1 bay leaf, and 1 teaspoon of salt; stir until combined.

Make a slurry by mixing 2 tablespoons of corn starch with 2 tablespoons of water, then pour it into the pot.

Stir until the mixture starts to boil and bubble, then turn it down to a simmer.

Add 3 dashes of Worcestershire sauce to the pot.

Return the cooked bacon to the pot and place the chicken legs on top.

Cover the pot with a lid and place it in a 350-degree oven for 25 minutes.

Sauté quartered button mushrooms in a little butter until browned.

At the 25-minute mark, add the sautéed mushrooms to the pot, cover, and cook for another 20 minutes.

If making the dish a day before, let it cool completely and refrigerate overnight.

When reheating, remove the lid and add about 1/4 cup more chicken broth to loosen the sauce.

Reheat in the oven at 300 degrees for 20 to 25 minutes until warmed through.

Garnish with fresh sprigs of thyme before serving.

Cooking Techniques

Equipment Needed

Spice Level: