coq au vin
(1 rating)
No Image
Recipe added for Culinary Quest.
►
(1 rating)
yield
6 serving(s)
prep time
15 Min
cook time
1 Hr 30 Min
method
Bake
Ingredients For coq au vin
-
6bone-in, skin-on chicken thighs
-
1 pinchkosher salt and freshly ground black pepper to taste
-
8 ozbacon, sliced crosswise into 1/2-inch pieces
-
10 lgbutton mushrooms, quartered
-
1/2 lgyellow onion, diced
-
2shallots, sliced
-
2 tspall-purpose flour
-
2 tspbutter
-
1 1/2 cred wine
-
1 cchicken broth
How To Make coq au vin
-
1Preheat oven to 375 degrees F (190 degrees C).
-
2Season chicken thighs all over with salt and black pepper.
-
3Place bacon in a large, oven-proof skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon with a slotted spoon to a paper-towel lined plate, leaving drippings in the skillet.
-
4Increase heat to high and place chicken, skin-side down, into skillet. Cook in hot skillet until browned, 2 to 4 minutes per side. Transfer chicken to a plate; drain and discard all but 1 tablespoon drippings from the skillet.
-
5Lower heat to medium-high; saute mushrooms, onion, and shallots with a pinch of salt in the hot skillet until golden and caramelized, 7 to 12 minutes.
-
6Stir flour and butter into vegetable mixture until completely incorporated, about 1 minute.
-
7Pour red wine into the skillet and bring to a boil while scraping browned bits of food off of the bottom of the pan with a wooden spoon. Stir bacon and thyme into red wine mixture; simmer until wine is about 1/3 reduced, 3 to 5 minutes. Pour chicken broth into wine mixture and set chicken thighs into skillet; bring wine and stock to a simmer.
-
8Cook chicken in the preheated oven for 30 minutes. Spoon pan juices over the chicken and continue cooking until no longer pink at the bone and the juices run clear, about 30 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Transfer chicken to a platter.
-
9Place skillet over high heat and reduce pan juices, skimming fat off the top as necessary, until sauce thickens slightly, about 5 minutes. Season with salt and pepper; remove and discard thyme. Pour sauce over chicken.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT