Coq au Vin Recipe
- cook TIME 1 hr 15 mins
- prep TIME 5 mins
- total TIME 1 hr 20 mins
Ingredients (18)
- 22 oz chicken thighs skin-on, bone-in
- 1 oz bacon chopped
- 13 oz carrots chopped
- 12 oz white mushrooms chopped
- 4 oz yellow onion diced
- 2 tbsp garlic minced
- 2 tbsp apple cider vinegar
- 1 tbsp brown gravy mix
- 1 tbsp all-purpose flour
- 4 fl oz red wine
- 2 1/2 cup unsalted chicken broth
- 1/4 tsp salt
- 1 tsp thyme chopped
- 1/2 tsp ground black pepper
- 1 tsp paprika
- 1 tbsp Hunt's tomato paste
- 1 bay leaf
- 2 tbsp parsley chopped
INSTRUCTIONS
Add 22 oz chicken thighs to a cast-iron skillet skin side down. Brown the chicken on low heat for 10 minutes in its natural fat until golden brown.
Flip the chicken and brown the other side for 3 minutes. Remove to a bowl and set aside.
Add 1 oz chopped bacon and fry for 2 minutes on low heat.
Turn on medium heat. Add 2 tbsp minced garlic and 4 oz diced yellow onion to the skillet to sauté with the bacon for 2 minutes.
Add 12 oz chopped white mushrooms and sauté for 3 minutes.
Add 13 oz carrots and sauté for 3 minutes.
Add 1 tbsp tomato paste and stir quickly for 1 minute.
Add 1 tsp thyme, 1/4 tsp salt, 1/2 tsp ground black pepper, 1 bay leaf, 1 tsp paprika, and 1 tbsp brown gravy mix. Stir to combine.
Add 1 tbsp all-purpose flour and stir for 1 minute.
Add 4 fl oz red wine and 2 tbsp apple cider vinegar. Cook for 1 minute.
Add 2 1/2 cup unsalted chicken broth and keep stirring.
Return the browned chicken thighs to the skillet. Place on high heat and bring it to a boil.
Reduce to low heat and let it braise for 45 minutes. Flip the chicken thighs once every 15 minutes.
Turn off the heat. Garnish Coq au Vin with 2 tbsp chopped parsley, portion out, and serve hot.