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Simple and Quick Coq au Vin
Coq au Vin can be prepared in an elaborate way, but this Simply and Quick Coq au Vin also yields lovely moist chicken meat and a hearty, caramelized red wine sauce with onion and mushrooms. A worthy alternative for your next dinner, may that be Thanksgiving or a family get together.
Simply and Quick Coq au Vin
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Prep Time 15 minutes
Cook Time 1.25 hours
Servings
Ingredients
  • 1 slice bacon applewood smoked
  • 4 slices pancetta
  • 2 chicken drumsticks with skin
  • 2 chicken thighs with skin
  • salt and pepper
  • 1/2 cup onion finely chopped
  • 1/2 cup celery finely chopped
  • 1/2 cup carrots finely chopped
  • 1 teaspoon thyme fresh, chopped
  • 1 clove garlic minced
  • 2 whole bay leaves
  • 1 tablespoon tomato paste
  • 1/2 bottle red wine approx. 375 ml
  • 1 cup chicken stock
  • 1/2 tablespoon olive oil
  • 6 ounces mushrooms quartered
  • 4 ounces onion chopped in chunks
  • parsley finely chopped
Prep Time 15 minutes
Cook Time 1.25 hours
Servings
Ingredients
  • 1 slice bacon applewood smoked
  • 4 slices pancetta
  • 2 chicken drumsticks with skin
  • 2 chicken thighs with skin
  • salt and pepper
  • 1/2 cup onion finely chopped
  • 1/2 cup celery finely chopped
  • 1/2 cup carrots finely chopped
  • 1 teaspoon thyme fresh, chopped
  • 1 clove garlic minced
  • 2 whole bay leaves
  • 1 tablespoon tomato paste
  • 1/2 bottle red wine approx. 375 ml
  • 1 cup chicken stock
  • 1/2 tablespoon olive oil
  • 6 ounces mushrooms quartered
  • 4 ounces onion chopped in chunks
  • parsley finely chopped
Simply and Quick Coq au Vin
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Cut the bacon and the pancetta in strips and cook the in a Dutch oven over medium heat until crisp. Remove bacon and pancetta from the pan and allow to drain on a kitchen towel.
  2. Rub chicken with salt and pepper and add to the bacon grease. Cook until all sides are brown. Remove chicken.
  3. Add onion, celery, carrots, and bay leaves and cook until soft and fragrant. Add tomato paste and cook until mixed. Add wine and cook until reduced to half, approx. 10 minutes.
  4. Return chicken to the pan, and add chicken stock. Bring to a simmer and cook for approx. 45 minutes or until chicken is done. Turn chicken about half way into the simmer time. Remove chicken from pan and keep warm.
  5. Heat the oil in a skillet and cook mushrooms and chunky onions until golden and translucent. Remove from heat.
  6. Heat the red wine sauce until reduced by half, add mushrooms and onions and return chicken. Simmer an additional 5 minutes until everything is heated. Serve and sprinkle with parsley and the bacon and pancetta strips.