Coq au Vin with Potatoes and Carrots
Classic chicken in red wine, made as a one-pot stew.
Ingredients
- 8 slice Bacon, cut crosswise into thin strips
- 2 tbsp Olive oil
- 6 Chicken thigh, leg quarters (legs and thighs)
- 1 1/2 tsp Kosher salt, plus more for the chicken
- Black pepper, freshly ground
- 1 lb Pearl onion, frozen bag, thawed
- 8 clove Garlic, smashed
- 1 lb Cremini mushroom, halved
- 3 Russet potatoes, peeled, cut into large rounds (thirds)
- 3 Carrot, peeled, cut into 2-inch pieces
- 1/3 cup Flour, all-purpose
- 4 sprig Thyme, fresh
- 2 Bay leaf
- 2 1/2 cup Red wine, full-bodied
- 2 cup Chicken broth, low-sodium
- 1/2 cup Parsley, fresh leaves, roughly chopped
- 3 tbsp Red wine vinegar
Directions
- Cook the bacon in the olive oil in a large Dutch oven over medium heat until crisp, about 8 minutes. Remove with a slotted spoon.
- Season the chicken generously with salt and pepper and brown in 2 batches in the drippings. Set aside.
- Pour off about half the drippings. Cook the onions, garlic and mushrooms over medium-high heat until browned, about 8 minutes. Stir in the potatoes and carrots, then the 1 1/2 teaspoons salt and the flour to coat.
- Stir in the wine and broth until there are no lumps of flour. Add the chicken, thyme, bay leaves and half the bacon. Bring to a boil, then cover and simmer until almost tender, about 40 minutes.
- Uncover and cook until the sauce thickens, about 10 minutes. Stir in the parsley and vinegar, season and serve with the remaining bacon.