Wine Braised Chicken / Coq Au Vin
Why I Love This Recipe
I made this to test out my new Le Crueset Dutch oven this summer. (it's worth every penny) It would be even better now that its getting chilly out. I like anything with wine in it...most of the wine ends up in me and not in the dish. Published in the Ft. Worth Star Telegram.
Ingredients You'll Need
3 fresh thyme sprigs
5 flat leaf parsley sprigs
1 bay leaf
3 slices bacon, cut into pieces
12 bone in, skinless chicken thighs (about 4 lbs total)
Coarse salt and ground pepper
1 large onion, chopped
6 medium carrots, sliced crosswise on the diagonal into 1/2 inch pieces
2 garlic cloves, minced
2 T tomato paste
3 T all purpose flour
1 1/2 C dry red wine, such as a pinot noir or French burgundy
14.5 oz can reduced sodium chicken broth
Using cotton kitchen twine, tie thyme, parsley and bay leaf into a bundle. Set aside.
Heat a Dutch oven or 5 quart heavy pot with a lid over medium low. Add bacon. Cook until browned, about 10 minutes. Using a slotted spoon, transfer to a paper towel lined plate to drain(leave bacon fat in pot).
Raise heat to medium high. Season chicken generously with salt and pepper. Working in 3 batches to avoid crowding, bromn chicken about 4 minutes per side. Transfer to a plate. Set aside.
Add onion, carrots and garlic to the pot.
Cook until onion softens, about 4 minutes.
Stir in tomato paste and flour.
Cook 1 minute.
Add wine, broth, chicken and herb bundle.
Bring to a boil.
Cover and reduce to a simmer.
Cook 10 minutes.
Uncover and simmer until chicken is cooked through, about 10 minutes.
Remove and discard herb bundle.
Stir in bacon.