One Pot Coq Au Vin

Sounds like an effort but I promise you it’s not. It’s a hearty dish on its own but feel free to serve with mash or roasted potatoes or even just some crusty bread. Feeling extra saucy? Just add another quarter of the sauce for a bit more dipping.

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One Pot Coq Au Vin

Yield: 4

Author: Anthology of Crumbs

Prep time: 15 MinCook time: 45 MinTotal time: 1 Hour

Nothing quite says chilly nights like braised chicken that is so tender and served in a beautiful red wine sauce. The best of all? It's all in one pot.

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Ingredients

• 2 tablespoons olive oil
• 150 grams pancetta*, diced
• 6 bone-in, skin-on chicken thighs** or your choice of drumsticks, etc., or a combination of.
• Himalayan salt and freshly ground black pepper, to taste
• 225 grams cremini mushrooms, stems removed and quartered
• 4 cloves garlic, minced
• 4 shallots, quartered
• 3 tablespoons all-purpose flour
• 3 tablespoons tomato paste
• 1 ⅓ cups (330 ml) dry red wine
• 2 cups (500 ml) chicken stock
• 5 sprigs fresh thyme
• 3 medium carrots, halved lengthwise and cut into thirds or sliced in to circles.
• 2 tablespoons chopped fresh parsley leaves

Instructions

1. Heat a Dutch oven over medium high heat. Add olive oil and bacon and cook until brown and crispy, about 8-10 minutes.
2. Season chicken thighs with salt and teaspoon pepper.
3. At about the halfway time mark (about 4 minutes in), add chicken skins side down. Your pot should be big enough to place all 6 thighs in a single layer. If necessary, work in small batches. Sear both sides until golden brown, about 3 minutes per side. Set aside chicken and bacon, reserving about half the fat for the vegetables.
4. Add the quartered mushrooms and shallots and cook, stirring occasionally, until mushrooms are tender and browned, about 8-10 minutes.
5. Stir in garlic until fragrant, about 2 minutes. Season with salt and pepper, to taste.
6. Whisk in flour and tomato paste until the paste is lightly browned, about 2 minutes.
7. Stir in wine. Make sure to scrape any browned bits from the bottom of the pot. Add chicken stock, thyme and carrots. Return chicken and bacon to the pot.
8. Bring to a boil and then immediately reduce heat and simmer, partially covered, until chicken has completely cooked through, about 45 minutes***. Depending on the size of your Dutch oven, you may need to turn the chicken once or twice to ensure it stays tender and moist.
9. Stir in parsley; season with salt and pepper, to taste.
10. Serve immediately with roasted or mash potatoes. Or even just some crusty bread.

Notes

*Substitute pancetta for 4 slices bacon, diced small.

**If I'm being honest, I often don't even used bone-in skinned thighs. It just depends on what I have on hand. Just watch your searing - just enough to brown - if you're using boneless skinless. But it's all a matter of preference.

***Chicken should reach an internal temperature of 175°F.

https://www.anthologyofcrumbs.com/one-pot-coq-au-vin

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Mains, Poultry