Chicken Braised with Bacon Mushrooms & Red Wine / French dish / Coq au Vin

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.

Cut the chicken thighs and season with 1 teaspoon of salt and 1 and 1/2 teaspoons of black pepper on both sides.

Cut the bacon into small cubes.

Slice the mushrooms and chop the baby carrots into small chunks.

Thaw the frozen pearl onions slightly before using them.

In a hot pan, cook the bacon until crispy and set aside, reserving the bacon fat.

Brown the chicken thighs in the bacon fat for 5 to 6 minutes on each side until golden brown, then set aside on a plate.

Separate 3 tablespoons of bacon grease from the pan and discard the rest.

Add the carrots, onions, and mushrooms to the pan with the reserved bacon grease and cook for about 5 minutes until softened.

Add 3 cloves of minced garlic and cook for an additional minute.

Stir in 2 tablespoons of tomato paste and mix well.

Add 2 tablespoons of all-purpose flour and coat the vegetables with it.

Pour in 1 cup of chicken broth and 2 cups of red wine, mixing well.

Bring the mixture to a bubble and return the chicken to the pan, ensuring it is coated with the sauce.

Add fresh thyme and rosemary sprigs, along with an additional half teaspoon of salt and pepper to taste.

Reserve 2 tablespoons of bacon bits for garnish and add the rest to the mixture.

Cover the pan and place it in a preheated oven at 350°F for 30 minutes.

After 30 minutes, turn on the broiler and let it heat for 5 minutes before broiling the dish for 2 minutes until toasty on top.

Garnish with reserved bacon bits and fresh parsley before serving over creamy mashed potatoes.

Cooking Techniques

Equipment Needed

Spice Level: