Twins at the Table is becoming French! Kind of… When we’re trying a popular or new dish, we often find that some recipes can be simplified for cooks of any skill level. Coq au Vin is a perfect example. At first, the name may seem daunting, but it’s truly a simple process with a final product that will make you feel like a cuisinière. Impress yourself and your family with this rich, hearty dish packed with flavor.
Ingredients:
- 3 bacon strips, chopped
- 4 bone in, skin on chicken thighs
- 8 ounces mushrooms, sliced
- 1 onion, diced
- 2 carrots, peeled, cut into thirds, and sliced in half lengthwise
- 1 TB minced garlic (we love the squeeze bottle kind for extra ease!)
- 3 tbs flour
- 2 tbs tomato paste
- 1 cup chicken broth
- 2 cups dry red wine
- 1/2 tsp dried thyme
- 1 bay leaf (optional but good!)
- 1/2 tsp dried rosemary
- 2 tsp dried parsley
Directions:
- Pat chicken dry and season well with salt and pepper.
- In a large Dutch oven or deep skillet, cook bacon until browned and crispy. Remove and set aside.
- On medium high heat, brown chicken skin-side down in the bacon fat until deeply golden (don’t rush—this replaces marinating flavor. Mine took a good ten minutes before they were golden brown). Remove and set aside with the bacon. It won’t be fully cooked, this part is just to get the skin golden and build flavor. It will finish cooking in the sauce.
- Using the fat already left in the pot, add the onion, carrots and mushrooms to the pot. Sauté 5 minutes.
- Add garlic and tomato paste; cook 1–2 minutes until the paste darkens slightly.
- Sprinkle flour over the vegetables. Stir and cook for 1 minute.
- Slowly pour in wine, scraping up all the browned bits (aka flavor) from the bottom of the pan.
- Add broth, thyme, rosemary, bay leaf, carrots, and reserved bacon.
- Nestle chicken back into the pot, skin-side up.
- Turn heat down to medium low and simmer partially covered for 45 minutes, until chicken is tender and sauce thickened. Taste and adjust salt and pepper if needed! Enjoy!
The only way to eat this dish is with a crusty bread (go full french with a baguette) to sop up that sauce. Don’t miss out! Serve over mashed potatoes, egg noodles or polenta for a complimentary starch. You’ve just elevated date night!
Bon appétit,
Katie + Beth | Twins at the Table
