Entrée: France – Coq Au Vin (Chicken in Wine)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 40 min

Total 1 hr

Ingredients

2 whole chicken legs, about 1 lb total (454 g total)
2 tbsp (30 ml) unsalted butter
2 tbsp (30 ml) olive oil
4 oz / 115 g bacon, diced
1 onion, chopped
2 cloves garlic, minced
1 cup (70 g) mushrooms, sliced
2 cups (480 ml) red wine (such as Burgundy or Pinot Noir)
1 cup (240 ml) chicken stock
1 tbsp (15 ml) tomato paste
1 bay leaf
1 tsp dried thyme
Salt and pepper, to taste
2 tbsp (15 g) all-purpose flour

Instructions

1. In a large Dutch oven, heat the olive oil and butter over medium heat. Add the bacon and cook until crispy. Remove the bacon with a slotted spoon and set aside.
2. Season the chicken legs with salt and pepper, then add them to the pot, skin side down, and brown on all sides. Remove and set aside.
3. In the same pot, add the onion and garlic, cooking until softened. Add the mushrooms and cook for a few more minutes.
4. Stir in the flour and cook for 1 minute, then add the wine, chicken stock, tomato paste, bay leaf, and thyme. Stir well and bring to a simmer.
5. Return the chicken legs and bacon to the pot, cover, and reduce the heat to low. Simmer for 30-40 minutes, or until the chicken is tender.
6. Remove the bay leaf, adjust seasoning with salt and pepper if needed, and serve with crusty bread or over mashed potatoes.