Weeknight Coq au Vin
Chicken thighs braised in red wine with bacon, mushrooms and pearl onions. All the depth of the classic in about an hour.
New to the library
Ingredients (13)
- 8 bone-in skin-on chicken thighs
- 4 oz bacon, chopped
- 10 oz cremini mushrooms, halved
- 1 cup pearl onions, peeled
- 2 carrots, sliced
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 2 cups dry red wine
- 1 cup chicken broth
- 2 sprigs fresh thyme
- 1 bay leaf
- 2 tbsp butter
- Mashed potatoes or crusty bread for serving
Steps
- Season the chicken. Crisp the bacon in a Dutch oven; remove. Sear the chicken skin-side down in the fat until deep golden, 6 minutes; remove.
- Brown the mushrooms and onions in the same pot. Add the carrots, garlic and tomato paste for 1 minute.
- Pour in the wine and broth, add thyme and bay, and nestle in the chicken skin-up with the bacon. Simmer, partly covered, 35 to 40 minutes.
- Move the chicken to a platter. Boil the sauce a few minutes to thicken, swirl in the butter and season.
- Serve over mashed potatoes.
More like this
Recipes are the easy part. Deciding is the hard part.
Agent Chef has your own AI assistant propose ten dinners a week, your household votes from their phones, and the grocery list writes itself. Free to start.