Coq Au Vin
This French chicken stew is deceivingly simple and delicious.
Ingredients
- 1 tablespoon extra virgin olive oil
- 5 strips hickory smoked bacon chopped
- 1 medium-sized white onion chopped
- 6 cloves garlic minced
- 1 large carrot cut into small cubes
- 4 chicken thighs
- 4 chicken drumstricks
- 1 cup dried shiitake mushrooms
- 2 cups red wine
- 1 cup chicken stock
- 2 dried bay leaves
- 4 teaspoons dried thyme
- 1 tablespoon cornstarch
- Salt and pepper to taste
Instructions
- Trim the excess skin and fat from the chicken. Wash, pat dry, and sprinkle with salt and pepper on both sides. Set aside.
- Rehydrate the dried mushrooms by soaking them in hot water. Cover and set aside.
- In a deep skillet, cook the bacon with the olive oil for about three minutes until brown on all sides and the fat has rendered.
- Add the onion and garlic. Sauté for two minutes until slightly translucent and fragrant.
- Add the carrots and sauté together with the bacon, onions and garlic for another two minutes.
- Make space for the chicken: Transfer the contents of the skillet onto a plate. Sear the chicken for about five minutes on each side.
- Transfer back the sautéed items into the skillet. Drain the mushrooms and add into the pan together with the wine, chicken stock, bay leaves and thyme. Season with salt and pepper.
- Simmer for 15 to 20 minutes, stirring occasionally, until the chicken is tender and the sauce has reduced in half.
- Dissolve the cornstarch with 1 tablespoon of water and stir into the dish. Simmer for 10 more minutes to let the sauce thicken and to cook off the raw flour taste of the cornstarch.
- Adjust seasoning if needed. Serve with pasta, crusty bread or my Roasted Garlic and Scallion Mashed Potatoes (recipe coming soon!)