Coq au Vin 🍗
Chicken braised in burgundy wine with lardons and mushrooms, a rustic French classic that tastes far fancier than it is.
Ingredients (serves 4)
- 1 whole chicken
- 2 cups red wine
- 4 oz bacon
- 1 onion
- 3 carrots
- 8 oz mushroom
- 3 cloves garlic
- 2 cups chicken stock
- 1 tsp thyme
- 2 bay leaves
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Try AnychefInstructions
- 1
Dice bacon and cook in a large pot until crispy, about 5 minutes. Remove and set aside.
- 2
Brown chicken pieces in the bacon fat in batches, 4-5 minutes per side until golden. Set aside.
- 3
Sauté diced onion and carrots for 5 minutes until beginning to soften.
- 4
Add minced garlic and cook for 1 minute, then deglaze pot with red wine.
- 5
Return chicken and bacon to pot, add chicken stock, thyme, and bay leaves. Simmer covered for 30 minutes.
- 6
Add mushrooms and simmer for 15 more minutes until chicken is cooked through.
- 7
Season with salt and pepper. Serve with egg noodles or crusty bread.
