Coq Au Vin Recipe

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One Pot Coq Au Vin

Author: Lauren Nicholsen

Ingredients

• 6-8 pieces of Chicken thighs and drum sticks 
• 4-8oz of diced Pancetta
• 4 large carrots, diced
• 1 yellow onion, diced
• 4 cloves of garlic, chopped
• 1 pack of whole cremini mushrooms, chopped 
• 1 pack of frozen pearl onions 
• 2 tbsp of olive oil
• 1/4 cup of brandy
• 1 whole bottle of red wine (merlot)
• 1 cup of chicken stock
• 1 1/2 tbsp of flour
• 2 tbsp of room temp butter
• 8+ thyme sprigs 

Instructions

1. Pre-heat the oven to 250 degrees. 
2. In a large dutch oven, heat 2 tablespoons of olive oil. Add the pancetta and cook until crunchy. Remove and set aside, keep the bacon fat. 
3. Season the chicken with salt and pepper and cook in batches in the bacon fat. Remove and set aside with the bacon. 
4. In the same dutch oven, add carrots, onions and cook down for 10-15 minutes. Season with salt and pepper.
5. Add garlic and cook for 2 minutes. 
6. Add brandy, bacon, chicken, chicken stock, thyme and bring to a slow simmer. Cover and cook in the oven for 40 minutes. 
7. While the chicken is cooking, add 1 tablespoon of butter to a sauce pan and sauté the mushrooms. Add to the dutch oven. 
8. In a bowl mix butter and flour and stir into the dutch oven to create a stew. Add frozen onions. 
9. Bring to a simmer and cook for another 10 minutes to bring all the flavor together! 
10. Serve on a bed of mashed potatoes! 

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