Coq Au Vin Recipe

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  Bacon(227g)
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  Chicken Thigh, Bone-In, Skin-On(1588g)

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

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  2½ Teaspoons Kosher Salt, Plus More For Serving
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  Garlic(240g)
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  Shallot
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  Thyme, Fresh
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  1 bay leaf
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  Tomato Paste(30g)
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  Carrots
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  Low Sodium Chicken Broth(480g)
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  Wine, Red, Table(360g)
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  Butter(45g)
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  Flour, All-Purpose, White(45g)
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  Mushrooms, Cremini(454g)
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  Freshly cracked black pepper

Instructions

1. 1In a Dutch oven or large braiser, cook the bacon over medium heat for 8–10 minutes until crispy. Transfer to a paper-towel-lined plate with tongs, discard all but 2 tablespoons of bacon fat, and set the pot aside.
2. 2Season the chicken thighs all over with salt. Working in batches to avoid crowding, add the chicken skin-side down to the bacon fat and cook over medium heat for 5–7 minutes until the skin is golden brown. Flip and cook another 3–4 minutes until browned on the second side. Transfer to a plate.
3. 3Add the garlic, shallots, thyme, tomato paste, and cooked bacon to the same pot. Cook over medium heat for 1–2 minutes, stirring constantly, until fragrant.
4. 4Return the chicken to the pot skin-sides up. Nestle the carrots around the chicken, pour in the chicken broth and red wine, and bring to a simmer over medium-high heat. Cover, reduce heat to medium-low, and simmer for 30 minutes until the chicken is nearly cooked through.
5. 5In a small bowl, whisk together the butter and flour into a paste, then stir in ¼ cup of braising liquid from the pot. Pour this mixture back into the pot and gently stir to combine.
6. 6Add the mushrooms to the pot, cover, and simmer over medium heat for 10–12 minutes until the chicken reaches an internal temperature of 165°F and the mushrooms are tender.
7. 7Season the entire braise with salt and pepper to taste.
8. 8Divide the coq au vin evenly into 4 airtight containers while hot, ensuring each portion receives chicken, vegetables, and sauce. Let cool to room temperature before sealing and refrigerating.