Coq au Vin
This somewhat simpler take on the French classic will soon make it a dinner table tradition.
Relish wine mavens Chuck and Wini recommend serving this French country dish with an "uncomplicated" Côtes du Rhône or southern French Syrah.
- ¾ cup Dry Red Wine
- ½ tsp Salt
- 1 tsp Freshly Ground Black Pepper
- 1 Dried Bay Leaf
- or 1 Fresh Bay Leaf
- 1½ lb Skinless Boneless Chicken Thighs
- 4 oz Bacon
- ¾ cup Chopped Onion
- ¾ cup Chopped Carrot
- ¾ cup Chopped Mushrooms
- 3 T Vegetable Oil
- ¼ cup All Purpose Flour
- 3 cup Low Sodium Chicken Broth
- 1 T Tomato Paste
- Combine wine, salt, pepper, bay leaf and chicken in large shallow bowl. Cover and refrigerate overnight.
- Heat a Dutch oven over medium-high heat; add bacon and cook until crispy. Remove bacon, reserving 1 tablespoon drippings in pan. Add onions, carrots and mushrooms to pan and cook over medium heat, stirring browned bits from bottom, about 15 minutes. Remove vegetables from pan.
- Remove chicken from marinade; drain well, reserving marinade. Discard bay leaf. Toss chicken lightly in flour. Add 11/2 tablespoons oil to pan. Working in batches, add chicken to pan and cook over medium heat until brown. Add remaining oil if needed.
- Add broth, tomato paste and reserved marinade. Bring to boil; add vegetables. Reduce heat; cover and simmer 45 minutes. Crumble bacon on top of each serving.