Coq au Vin

Serve with baked potato

ingredients

  • 12 ounces bacon

  • 4 chicken thighs

  • 1 tbsp flour

  • Salt and pepper

  • 3 small onions quartered

  • 12 oz mushrooms sliced

  • 6 sprigs fresh thyme

  • 3 sprigs rosemary

  • 2 bay leaves

  • 2 carrots chopped

  • 1 small fennel bulb, thick sliced

  • 1 chopped shallot

  • 3 smashed garlic cloves

  • 1 cups red wine

  • 2 cups brown chicken stock

  • 2 tablespoons butter

  • fennel fronds [garnish]

 

Step 1

Fry bacon. Drain on paper towels.


Step 2

Coat chicken in salt, pepper and flour. Fry chicken in bacon grease until browned on all sides. Set chicken aside on plate.


Step 3

Sauté onions and mushrooms in bacon/chicken grease. Add thyme, rosemary, and bay leaves. Add shallot and garlic, sauté 30 seconds. Deglaze with red wine. Add carrot and fennel. Return chicken to pan. Cover with chicken stock. Simmer uncovered for 30 minutes.

Step 4

Remove from heat. Stir in crumbled bacon. Garnish with fennel fronds. Serve with baked potato.