Easy Coq au Vin Recipe

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.

Start with 6 chicken thigh pieces, or 4 if using thigh pieces with drumstick attached.

Mix 1 heaping tablespoon of garlic shallot puree with 1.5 cups of cabernet sauvignon wine.

Pour the garlic-wine mixture over the chicken and marinate for 4 to 8 hours, turning the chicken several times.

Add 6 ounces of beet juice to the marinade.

Prepare the vegetables: slice 12 to 16 pearl onions, 2 small shallots, and cut 2 peeled carrots into thin slices on a bias.

Dice 3 slices of partially frozen bacon into quarter-inch pieces.

Preheat a Dutch oven on medium-high heat and add 0.5 tablespoon of butter and the diced bacon to sauté until rendered.

Remove the chicken from the marinade and dry it off with paper towels, then season with salt and pepper.

Push the bacon to the side of the pot and brown the chicken pieces skin side down in batches for about 3 to 5 minutes on each side.

Strain the marinade into a separate dish while the chicken is browning.

After browning the chicken, remove it from the pot and add the prepared vegetables, sautéing for about 5 minutes.

Add 1 tablespoon of flour to the vegetables and cook for another 3 minutes, scraping the bottom of the pot.

Pour in 1 cup of chicken broth and 1 tablespoon of tomato paste, deglazing the pot by scraping up the flavorful bits.

Bring the chicken broth mixture to a simmer, then add the strained marinade and bring it back to a boil.

Return the chicken pieces to the pot, ensuring they are submerged in the liquid.

Cover and transfer the Dutch oven to a preheated oven at 325°F for at least 30 minutes until the chicken is cooked through and tender.

After about 40 minutes, remove the chicken from the oven and set it aside in a separate dish to keep warm.

Bring the remaining sauce back to a boil and add the mushrooms, reducing the sauce by about half for about 20 to 25 minutes.

Taste the sauce for seasoning and adjust with salt and pepper as needed.

Serve the chicken with the sauce over rustic garlic red mashed potatoes.

Cooking Techniques

Equipment Needed

Spice Level: