Coq Au Vin!

Yeah, yeah…we’ve all heard of it. It’s considered timeless, a classic, wonderful…but also time-consuming, difficult, and waaaaaay too gourmet for a standard table. Well those folks are damn wrong! Follow these easy, low-key steps to make the most decadent Coq au Vin of all time!

Ingredients:

• 6-8 chicken thighs / legs
• S&P
• 1 bay leaf
• 2 fresh thyme sprigs
• 3 cups of a heavy, decadent red wine
• 1 cup chopped bacon pieces (raw)
• 8 oz white or cremini mushrooms
• 1 medium onion, diced
• 2 carrots, diced
• 4 tbsp butter
• 4 cloves garlic, diced
• 2 tbsp tomato paste
• 2 tbsp AP flour
• 1 cup chicken stock
• 1/4 cup brandy / Cognac

Steps:

1. Season the chicken with salt and pepper, then add it to a bowl or ziplock bag along with the bay leaf, thyme, and red wine
2. Place covered / sealed chicken in the fridge and allow to marinade for at least 2 hours, ideally overnight
3. Remove the chicken from the wine mixture (save this!) and pat the chicken dry
4. Place a large pot over medium heat and cook the bacon pieces until crisp and lightly browned
5. Use a slotted spoon to remove the bacon pices onto a paper towel-lined plate, saving the drippings in the pot
6. Cook the chicken in the bacon drippings until browned on both sides – roughly 3-5 minutes per side
7. Remove the cooked chicken from the pot onto a plate
8. Add the mushroom, carrots, and onion to the pot and cook until mushrooms are browned and the onions are translucent, 5-7 minutes
9. Add in the butter and allow to melt
10. Mix in the garlic and tomato paste, cooking until the tomato paste glistens slightly (barely a minute)
11. Mix in the flour and stir so that everything is coated
12. Add in the brandy / Cognac and cook to reduce for about 1 minute (feel free to attempt a flambé if you’re feeling frisky! if you do, don’t reduce – just wait until the flame dies down)
13. Pour in the wine marinade and mix well, then allow to cook down until half reduced (roughly 10 minutes)
14. Add the stock, chicken, and bacon back into the pot
15. Reduce to a simmer and cook covered for about an hour
16. Uncover, cook 5-10 more minutes to thicken if needed
17. Serve and enjoy!!