Coq au Vin

Name: Coq au Vin
Total time: 105 min
Yield: 4
Ingredients: 8 bone-in chicken thighs; 150 g bacon lardons; 250 g mushrooms, quartered; 12 pearl onions, peeled; 3 tbsp flour; 600 ml red wine; 300 ml chicken stock; 2 cloves garlic, crushed; 2 sprigs thyme and 1 bay leaf

Chicken braised in red wine with bacon and mushrooms.

Total: 105 min
Active: 30 min
Serves: 4
Cuisine: french

Servings4

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Ingredients

Steps

Render the lardons in a Dutch oven until crisp and set aside, leaving the fat.
Season and brown the chicken hard on both sides, then remove.
Brown the mushrooms and onions, dust in the flour, and cook 2 minutes.
Add the wine, stock, garlic, and herbs, scraping the bottom, then return the chicken and bacon.
Cover and braise at 160°C / 325°F for an hour, then reduce the sauce on the stove until it coats a spoon.