Classic Coq au Vin

local_grocery_store Ingredients

• 4 chicken legs or thighs, skin on (about 2 lbs.)
• 4 slices bacon, chopped
• 12 pearl onions, peeled
• 8 oz. mushrooms, sliced
• 4 cloves garlic, minced
• 2 carrots, chopped
• 2 celery, chopped
• 2 sprigs thyme
• 1 bay leaf
• 2 cups red wine
• 1 cup chicken stock
• to taste salt
• to taste black pepper

restaurant_menu Method

1. 1.Preheat oven to 350°F.
2. 2.In a large Dutch oven, cook the bacon over medium heat until crispy. Remove from pan and set aside.
3. 3.Season chicken with salt and pepper. In the same pan, brown the chicken on all sides. Remove from pan and set aside.
4. 4.Add the onions, mushrooms, garlic, carrots, and celery to the pan. Cook until the vegetables are tender.
5. 5.Add the thyme and bay leaf to the pan. Pour in the wine and chicken stock and bring to a simmer.
6. 6.Add the chicken and bacon back to the pan. Cover and transfer to the oven.
7. 7.Bake for 1 1/2 to 2 hours, or until the chicken is tender and falling off the bone.
8. 8.Remove from the oven and let rest for 10 minutes before serving.

lightbulb_outline Tips

• chevron_rightUse a good quality red wine - it makes all the difference!
• chevron_rightDon't skip the bacon, mushrooms, and pearl onions - they add so much flavor!
• chevron_rightMake sure to let the chicken braise slowly in the sauce until it's fall-off-the-bone tender.