Coq Au Vin

Name: Coq Au Vin
Ingredients: 34 cup dry red wine; 12 teaspoon salt; fresh coarse ground black pepper; 1 bay leaf; 1 12 lbs boneless skinless chicken thighs; 4 ounces bacon; 34 cup finely chopped onion; 34 cup finely chopped carrot; 34 cup finely chopped mixed mushrooms; 3 tablespoons vegetable oil, divided; 14 cup all-purpose flour; 3 cups reduced-sodium chicken broth; 1 tablespoon tomato paste

13 ingredients

13 steps

Ingredients

34 cup dry red wine
12 teaspoon salt
fresh coarse ground black pepper
1 bay leaf
1 12 lbs boneless skinless chicken thighs
4 ounces bacon
34 cup finely chopped onion
34 cup finely chopped carrot
34 cup finely chopped mixed mushrooms
3 tablespoons vegetable oil, divided
14 cup all-purpose flour
3 cups reduced-sodium chicken broth
1 tablespoon tomato paste

Directions

1

Make a marinade of the wine, salt, pepper, bay leaf.
2

Chop the chicken into pieces (large) add marinade and cover and refrigerate overnight.
3

Cook bacon until crispy over medium-high heat; remove bacon and fat, leaving 1 tablespoon drippings in pan.
4

Add onions, carrots and mushrooms to a pan and cook over medium heat, stirring browned bits from bottom, about 15 minutes.
5

Remove vegetables from pan.
6

Drain marinade from chicken and reserve, discarding bay leaf.
7

Coat chicken in flour.
8

Add 1 1/2 tablespoons oil to pan, and brown chicken in pan over medium.
9

Add remaining oil if needed.
10

Add broth, tomato paste and reserved marinade.
11

Bring to boil; add vegetables.
12

Reduce heat; cover and simmer 45 minutes.
13

Crumble bacon on top of each serving.