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Coq au Vin

Prep Time:

Cook Time:




About the Recipe

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  • 8 ounces bacon, cut into 2-inch pieces

  • 4 pounds Fajita chicken thighs, about 4 packages

  • 4 cloves fresh garlic, minced

  • 4 shallots, quartered

  • 4 sprigs of fresh thyme

  • 1 bay leaf

  • 2 tablespoons tomato paste

  • 2 cups peeled fresh baby carrots

  • 2 cups chicken stock

  • 1/2 bottle favorite red wine (like Rioja)

  • 3 tablespoons salted butter, melted

  • 3 tabelspoons flour

  • 1-pound mushrooms (optional). Cremini or button, or baby Bella. Qaurter the mushrooms

  • 1/2 teaspoon freshly cracked black pepper


Step 1

Preheat the oven to 350°F with a rack in the center position

Step 2

In a braising pan, or Dutch oven add the bacon and cook over medium heat for 8 to 10 minutes, or until crispy. Using tongs, transfer the bacon to a paper-towel-lined plate. Discard all but 2 tablespoons of bacon fat.

Step 3

Working in batches, add the chicken to the pot and cook over medium heat until browned, about 5 minutes. Transfer to a plate.

Step 4

To the same pot, add the garlic, shallots, thyme, bay leaf, tomato paste, and cooked bacon. Cook, stirring, until fragrant, about 1 minute.

Step 5

Return chicken thighs to the pot.

Step 6

Nestle the carrots around the chicken and pour in the chicken stock and wine. Bring to a simmer, then cover and transfer to the oven. Braise for 30 minutes. Remove from the oven.

Step 7

While chicken is still cooking, place melted butter in a small bowl, combine with the flour. Mix to make a paste (roux)

Step 8

Remove chicken from oven and stir in roux mixture into the juices. Gently stir to combine.

Step 9

Add the mushrooms to the pot, cover and cook over medium heat for about another 10 minutes, or until the chicken registers 165°F on an instant read thermometer.

Step 10

Enjoy with rice Pilaf, Pasta or mashed potatoes.

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