Coq au Vin

By KatKD

Ingredients

• 2 Tblspn olive oil
• 4 oz center cut (reduced fat) bacon, diced (optional)
• 6-8 boneless skinless chicken thighs
• Salt
• Pepper
• 2-3 carrots, peeled, cut into 1-inch pieces
• 1 small to medium-sizes onion, sliced
• 1 clove garlic, minced
• 2 tsp salt
• 1 tsp pepper
• ¼ cup Cognac or brandy
• 1 ½ cup dry red wine, such as a Pinot Noir or Cabernet Sauvignon – something you would drink
• 1 cup chicken stock
• 8-10 thyme sprigs
• 1 Tblspn butter, at room temperature
• 1 ½ Tblspn flour
• 8 oz frozen small whole onions
• 1 Tblspn olive oil
• 8 oz cremini or white mushrooms, stems removed, thick slice

Details

Servings 2

Preparation

Step 1

Using a large Dutch oven, heat the olive oil then, if using, add the bacon. Cook for about 10 minutes, until the bacon is lightly browned. Place the bacon on a large plate.

Pat dry and season the chicken thighs with salt and pepper. Brown the chicken in the Dutch oven. Place the chicken on the plate with the bacon.

Add the carrots and onions to the Dutch oven and along with the salt and pepper and cook over medium heat until lightly browned – about 10 minutes. Add the garlic and continue to cook for a minute or two. Pour in the Cognac, then add the chicken, bacon, and collected juices on the plate. Finally, add the wine and chicken stock, and thyme and bring to a simmer. Cover and place in the oven, 250°F, for 30-40 minutes. When done, place the Dutch oven on the stove.

Blend the flour with 1 Tblspn butter and stir into the hot juices to thicken. Add the frozen onions to the chicken mixture. Heat 1 Tblspn olive oil in a sauté pan and cook the mushrooms until browned, about 10 minutes. Add the mushrooms to the mixture. Heat to simmer and cook for 10-12 minutes. Taste and adjust seasonings as needed.