30 Minute Coq Au VinFrom rkallay 5 years ago
- kosher salt shopping list
- freshly ground black pepper shopping list
- 6-8 large (about 3 pounds) chicken thighs, skin on shopping list
- 3/4 cup (about 1 ounce) dried wild mushrooms shopping list
- 1/2 cup (about 4 ounces) 1/2-inch cube pancetta or bacon shopping list
- 1 large onion chopped into 1/2-inch pieces shopping list
- 2 medium carrots, cut into large bite-size pieces shopping list
- 5 large cloves garlic, peeled and gently smashed shopping list
- 2 tablespoons tomato paste shopping list
- 3 cups dry, fruity red wine (zinfandel, burgundy) shopping list
- 1 cup chicken stock shopping list
- 2 bay leaves shopping list
- 4 whole sprigs fresh thyme shopping list
- 6-8 whole sprigs fresh parsley, to garnish shopping list
How to make it
- Lightly sprinkle the chicken on all sides with salt and pepper. Set aside.
- Place the dried mushrooms in a small bowl and pour enough boiling water over to just cover.
- Over medium heat in a 4-6 quart (large enough to accommodate the chicken) deep skillet or dutch oven with a lid, brown the pancetta, about 5-7 minutes. Add the onions and cook another minute, until onions begin to soften. Turn the heat up to medium-high, add the chicken, skin side down, and cook, turning the pieces as they brown on each side, about 10 minutes total. Drain off any excess fat.
- Add the carrots, crushed garlic, tomato paste, wine, chicken stock, bay leaves, and thyme. Lower the heat, so that the liquid just barely simmers. Cover and cook about 20 minutes, or until chicken is cooked through and an instant-read thermometer reads 160° F.
- Remove the chicken pieces to a platter. Skim any excess fat off the top of the liquid. Remove the mushrooms from their liquid and add them to the pot. Pour the mushroom liquid through a fine sieve or cheese cloth into the pot. Turn the heat up to boil the mixture and cook until the sauce is reduced by a third to a half, depending on how much time you have. Remove the bay leaves and thyme.
- A few minutes before serving, put the chicken pieces back into the sauce to re-heat. Serve each chicken thigh topped with a ladleful of sauce, garnished with chopped parsley leaves and/or a whole parsley sprig. A crusty piece of bread is a nice way to soak up the sauce.
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