Coq au Vin

🧂 Ingredients

• 4 chicken thighs
• 4 chicken drumsticks
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 bay leaf
• 1 teaspoon thyme
• 1 teaspoon oregano
• 3 cup pinot noir

  red wine
• 4 tablespoons vegetable oil
• 5 ounces bacon

  chopped
• 14 ounces white button mushrooms
• 4 tablespoons butter
• 1 tablespoon garlic

  `
• 7 tablespoons flour
• 3 cups chicken stock
• 1 cup carrots

  chopped
• 1 ½ cups baby potatoes

Instructions

• 1 Season the chicken with salt and pepper.
• 2 Transfer the chicken to a large bowl or container and add bay leaf, thyme,
  oregano, and wine. Stir to incorporate, cover with plastic wrap, and marinate in
  the fridge for at least 1 hour but up to overnight.
• 3 Once sufficiently marinated, remove the chicken, pat it dry, and set it aside.
• 4 Transfer the remaining marinade to a large pot and bring it to a boil over
  medium-high heat. Remove from heat and set aside.
• 5 In another pot or a Dutch oven, heat the oil over medium-high heat.
• 6 Add the chicken to the pot and cook until browned on all sides. Once browned,
  remove from the pot and set aside.
• 7 Next, add the bacon to the pot and cook for 2-3 minutes, then remove it and set
  aside.
• 8 Add the mushrooms to the pot and cook for 4-6 minutes until caramelized.
• 9 Use the butter to deglaze the pot then add the garlic and cook until aromatic.
• 10 Whisk in the flour to create a roux and allow it to cook for 1 minute.
• 11 Slowly whisk in the chicken stock and the red wine marinade.
• 12 Add the chicken back into the pot along with the bacon, mushrooms, carrots, and
  potatoes, and stir to incorporate.
• 13 Cover with a lid, reduce heat to medium-low, and simmer for 30-45 minutes until
  the chicken is tender and falls off the bone.
• 14 Serve topped with fresh parsley, and enjoy!

Nutrition Info