We enjoy this recipe a lot! I think it’s great for parties.
COQ AU VIN
Servings 0
Ingredients
- 8 chicken thighs without skin, but I like bone in
- 2 cups red wine
- Coarse salt and freshly ground pepper to taste
- 8 ounces slab bacon cut into 1/2inch cubes
- Olive oil
- 1 medium onion finely chopped
- 8 garlic cloves thinly sliced
- 1 tablespoon tomato paste
- 3 tablespoons all-purpose gluten-free flour I usually don’t do this
- 2 tablespoons Cognac
- 5 fresh thyme sprigs
- 2 bay leaves
- 1 ounce chicken liver coarsely chopped
- Flatleaf parsley for garnish
Can be served separately so people can add their own
- 10 white pearl onions blanched and peeled
- 1/2 pound small cremini mushrooms
Instructions
- Place chicken in a large bowl, and add wine. Cover, and refrigerate overnight. (optional in my opinion).
- Preheat oven to 325 degree. (or get out your slow cooker).
- Remove chicken from wine, and pat dry; reserve wine. Season chicken with salt and pepper.
- 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.)
- 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 chopped 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. I prepare and serve separately so people can add their own.] Stir in tomato paste (and flour, if you’re using it – I don’t), and cook 2 minutes. Add Cognac, and cook, stirring, 1 minute.
- Return bacon and chicken to pot. Add thyme and bay leaves. Strain reserved wine and add along with the chicken livers. 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.
- Garnish with parsley.