Easy Coq au Vin
Chicken thighs are braised with red wine, crushed tomatoes, and aromatics.
Equipment
- 1 Dutch oven or braiser
Ingredients
- 5 chicken thighs, bone in
- 5 strips bacon, chopped
- 1 onion, chopped
- 8 oz cremini mushrooms, sliced
- 3 carrots, peeled and chopped
- 3 garlic cloves, sliced
- 14 oz Tuttorosso San Marzano Hand Crushed Tomatoes, half a can
- 1 tsp salt
- 1 cup red wine
- 10 oz pearl onions
- 1 bouquet garni, rosemary, thyme, and bay leaves tied together with kitchen twine.
- salt and black pepper to season the chicken
Instructions
- Preheat oven to 400 degrees.
- Season both sides of the chicken with salt and black pepper and set aside.
- Add the bacon to a Dutch oven or braiser on medium heat. Allow the bacon to cook until the fat is rendered and the bacon is crispy. Remove the bacon from the pan with a slotted spoon and allow to drain on a paper towel lined plate.
- Add the chicken to the pan. Allow the first side to cook until it is golden brown. Flip and cook the second side until golden. The chicken will not be cooked through, you are just searing it. Remove from the pan.
- Add the chopped onions, carrots, mushrooms, and garlic. Let sauté for 7-8 minutes until the onions are translucent.
- Add the tomatoes into the pot along with half a can of water. Check seasoning again if salt needed. Add the red wine and allow the sauce to simmer for 5 minutes.
- Add the bacon and chicken back into the pan along with the bouquet garni and pearl onions. Cover the pot and transfer it to the oven.
- Let the chicken cook for an hour.
- Remove the lid for the last half hour so the sauce can thicken and brown. The chicken should be 165 degrees.
- Remove the bouquet garni.
- Serve with mashed potatoes, boiled potatoes, polenta, or pasta.
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