Wine Braised Chicken / Coq Au Vin
  • Servings: 6
  • Preparation Time: 55
  • 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
  1. Using cotton kitchen twine, tie thyme, parsley and bay leaf into a bundle. Set aside.
  2. 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).
  3. 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.
  4. Add onion, carrots and garlic to the pot.
  5. Cook until onion softens, about 4 minutes.
  6. Stir in tomato paste and flour.
  7. Cook 1 minute.
  8. Add wine, broth, chicken and herb bundle.
  9. Bring to a boil.
  10. Cover and reduce to a simmer.
  11. Cook 10 minutes.
  12. Uncover and simmer until chicken is cooked through, about 10 minutes.
  13. Remove and discard herb bundle.
  14. Stir in bacon.
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.