Coq au vin
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
8 chicken thighs2 cups full-bodied red wine, such as Cabernet SauvignonCoarse salt and freshly ground pepper4 slices bacon, chopped1 medium onion, finely chopped8 garlic cloves, thinly sliced10 white pearl onions, peeled1/2 pound small cremini mushrooms3 tablespoons all-purpose flour1 tablespoon tomato paste2 bay leaves5 fresh thyme sprigs
1.Place chicken in a large bowl, and add wine. Cover, and refrigerate overnight.
2.Preheat oven to 325 degrees. Remove chicken from wine, and pat dry; reserve wine. Season chicken with salt and pepper.
3.Cook bacon in a Dutch oven over medium-low heat until crisp, about 20 minutes. Transfer bacon to a plate, leaving drippings in pot. (You should have 3 tablespoons; you may need to add oil.)
4.Raise heat to medium-high. Working in batches, cook chicken, flipping once, until golden, 4 to 5 minutes per side. Transfer to a plate. Add onion to pot, and cook 4 to 5 minutes. Add garlic, and cook 2 minutes. Add pearl onions and mushrooms, and cook until brown, 3 to 4 minutes. Stir in flour and tomato paste, and cook 2 minutes. Add Cognac, and cook, stirring, 1 minute.
5.Return bacon and chicken to pot. Pour in reserved wine, and add herbs. Bring to a simmer. Cover, and place in oven until chicken has cooked through and vegetables are tender, 45 minutes to 1 hour. Discard herbs, and skim fat from surface.
Number of Servings: 4
Recipe submitted by SparkPeople user MORTALMOM.
2.Preheat oven to 325 degrees. Remove chicken from wine, and pat dry; reserve wine. Season chicken with salt and pepper.
3.Cook bacon in a Dutch oven over medium-low heat until crisp, about 20 minutes. Transfer bacon to a plate, leaving drippings in pot. (You should have 3 tablespoons; you may need to add oil.)
4.Raise heat to medium-high. Working in batches, cook chicken, flipping once, until golden, 4 to 5 minutes per side. Transfer to a plate. Add onion to pot, and cook 4 to 5 minutes. Add garlic, and cook 2 minutes. Add pearl onions and mushrooms, and cook until brown, 3 to 4 minutes. Stir in flour and tomato paste, and cook 2 minutes. Add Cognac, and cook, stirring, 1 minute.
5.Return bacon and chicken to pot. Pour in reserved wine, and add herbs. Bring to a simmer. Cover, and place in oven until chicken has cooked through and vegetables are tender, 45 minutes to 1 hour. Discard herbs, and skim fat from surface.
Number of Servings: 4
Recipe submitted by SparkPeople user MORTALMOM.
Nutritional Info Amount Per Serving
- Calories: 293.6
- Total Fat: 6.6 g
- Cholesterol: 73.4 mg
- Sodium: 312.8 mg
- Total Carbs: 18.4 g
- Dietary Fiber: 2.2 g
- Protein: 21.3 g
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