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.
Prep Time15 minutesmins
Cook Time1 hourhr
Total Time1 hourhr15 minutesmins
Servings: 2people
Author: Marinka
Ingredients
1slicebaconapplewood smoked
4slicespancetta
2chicken drumstickswith skin
2chicken thighswith skin
salt and pepper
1/2cuponionfinely chopped
1/2cupceleryfinely chopped
1/2cupcarrotsfinely chopped
1teaspoonthymefresh, chopped
1clovegarlicminced
2wholebay leaves
1tablespoon tomato paste
3.75mlred wine1/2 bottle
1cupchicken stock
1/2tablespoon olive oil
6ouncesmushroomsquartered
4ouncesonionchopped in chunks
parsleyfinely chopped
Instructions
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.
Rub chicken with salt and pepper and add to the bacon grease. Cook until all sides are brown. Remove chicken.
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.
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.
Heat the oil in a skillet and cook mushrooms and chunky onions until golden and translucent. Remove from heat.
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.