Coq Au Vin
, 1 h 20 min (plus overnight marinade), Serves 4
French chicken thighs marinated overnight in red wine, then braised with bacon, mushrooms and pearl onions until fall-off-the-bone tender.
| prepMarinate overnight, up to 2 days, in a ziploc bag | |||||||||
| prepPreheat oven to 375°F / 190°C | |||||||||
| 900 g skin-on, bone-in chicken thighs | Marinate chicken in wine overnight | Pat dry, brown chicken, set aside | Deglaze with marinade wine | Add chicken & pearl onions, simmer | Braise uncovered 375°F / 190°C, 1 hr | Whisk into simmering sauce | Serve, top with parsley | ||
| salt and pepper | |||||||||
| 720 ml burgundy / pinot noir | |||||||||
| 1 bay leaf | |||||||||
| 2-4 sprigs thyme | |||||||||
| 115 g bacon, diced | Crisp bacon | Sauté vegetables 10 min, salting | Add garlic, cook 2 min | Stir in tomato paste, cook 5 min | |||||
| 1/2 onion, diced | |||||||||
| 1 leek, white part only, diced | |||||||||
| 1 carrot, peeled and diced | |||||||||
| 170 g button mushrooms, quartered | |||||||||
| 2 garlic cloves, minced | |||||||||
| 1 1/2 tsp tomato paste | |||||||||
| 225 g pearl onions, peeled | |||||||||
| 1-2 tbsp arrowroot starch (optional, to thicken) | Whisk arrowroot & water | ||||||||
| 2 tbsp water (for the arrowroot slurry) | |||||||||
| 15 g parsley, chopped | |||||||||
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