Coq au Vin
Chicken:
• 6 chicken thighs or legs
• Salt (season skin 5–10 minutes before searing)
Braise:
• 4 oz pancetta, cubed
• 2 cups dry red wine
• 2 tablespoons minced garlic
• 1 1/2 tablespoons tomato paste
• 1 cup chicken stock
• 3–4 sprigs fresh thyme
• 1 bay leaf
Cook:
• Oven at 250° for 55 minutes
Sauté Separately:
• 1 cup pearl onions
• 8 oz baby bella mushrooms
Thicken:
• 2 tablespoons softened butter
• 2 tablespoons flour
Finish:
• Fresh parsley
Serve with garlic mashed potatoes or rice.
Rich, savory, and slow-cooked until everything melts together.
Happy cooking 👊
13 Comments
Delicious ❤
Dam that looks good
Looks good! I don't eat chicken skin though. Could you use skinless chicken breasts instead?
❤❤❤
Yummy 😊
Great price
Dry or sweet red wine?
Delicious!
Tip:
To keep the chicken skin crispy, don't submerge the chicken in the sauce, or pour the sauce over the chicken. Rather, pour the sauce in bowl and dip each forkful as you eat it. 😋
Julia Child. No S
That looks SO good! Also that t-shirt is definitely 👌 your color.
I like how you remind us every time to open the hot pot away from our face. Thanks you.
Wow! This guy is gonna be huge!