Coq Au Vin (Chicken in Wine) - NoRecipeRequired.com

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.

Brown the whole chicken pieces skin-side down in a pan, seasoned with salt and pepper, until caramelized on both sides.

Cook the chicken in batches if necessary, ensuring each piece is nicely browned.

Add thick cut bacon to the pan to render out fat, cooking until crispy and tender.

Remove the bacon and chicken from the pan and set aside, draining most of the fat but saving some for later.

Sauté mirepoix (carrots, onions, celery) in the remaining fat over medium-low heat, adding salt to help break down the vegetables.

Stir occasionally and cover for the first 5 minutes to help release juices from the vegetables.

Add garlic cloves to the sautéing vegetables and continue to stir every couple of minutes, adding water if necessary to prevent burning.

Once the onions are slightly caramelized, add thyme and return the chicken and bacon to the pan, layering them over the vegetables.

Pour in red wine (almost a whole bottle) until it covers the chicken halfway, then add chicken stock to cover 90% of the chicken.

Season with salt and pepper, add three bay leaves, cover, and simmer on low heat for about 1.5 hours.

In a separate pan, heat olive oil over medium heat and sauté mushrooms with salt and pepper for about 20 minutes until caramelized.

Add onions and carrots to the mushrooms and sauté for an additional 15 minutes until softened, then remove from heat.

Cooking Techniques

Equipment Needed

Spice Level: