Coq au Vin

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   In a large Dutch oven or heavy-bottomed pot, cook the bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, reserving the rendered fat in the pot.

   Ca. 10 min.

2. 2

   Season the chicken thighs generously with salt and black pepper. Add the chicken to the pot, skin-side down, and sear until deeply golden brown, about 5-7 minutes per side. Remove the chicken and set aside.

   Ca. 15 min.

   Kokkens note: Sear the chicken in batches if necessary to avoid overcrowding the pot, ensuring a good crust.

3. 3

   Add the chopped yellow onion and carrot to the pot and cook, stirring occasionally, until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.

   Ca. 8 min.

4. 4

   Pour in the dry red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and cook for 5 minutes to allow some of the alcohol to evaporate.

   Ca. 5 min.

5. 5

   Stir in the chicken broth, tomato paste, fresh thyme sprigs, and bay leaf. Return the seared chicken thighs to the pot.

   Ca. 2 min.

6. 6

   Bring the liquid to a gentle simmer, then reduce the heat to low, cover the pot, and braise for 45 minutes.

   Ca. 45 min.

   Kokkens note: Ensure the heat is low enough to maintain a gentle simmer, not a rolling boil.

7. 7

   While the chicken braises, in a separate pan, sauté the mushrooms over medium-high heat until browned and tender, about 5-7 minutes. Set aside.

   Ca. 7 min.

   Kokkens note: Avoid overcrowding the pan when cooking mushrooms to achieve good browning.

8. 8

   In the same pan, add the pearl onions and cook until lightly browned and tender, about 5-7 minutes. Set aside.

   Ca. 7 min.

   Kokkens note: If using frozen pearl onions, thaw them first for best results.

9. 9

   After 45 minutes, remove the chicken from the pot and set aside. Skim off any excess fat from the sauce.

   Ca. 2 min.

10. 10

    In a small bowl, whisk together the all-purpose flour with a few tablespoons of the warm sauce to create a slurry. Stir the slurry into the sauce in the pot, whisking constantly to prevent lumps.

    Ca. 2 min.

    Kokkens note: Adding the flour as a slurry prevents it from clumping in the hot sauce.

11. 11

    Bring the sauce to a simmer and cook for 5 minutes, or until it has thickened to your desired consistency. Remove the thyme sprigs and bay leaf.

    Ca. 5 min.

12. 12

    Return the chicken, cooked mushrooms, and pearl onions to the pot. Stir gently to combine and heat through for a few minutes.

    Ca. 3 min.

13. 13

    Serve hot, garnished with the reserved crispy bacon and fresh parsley.

    Kokkens note: Coq au Vin pairs wonderfully with mashed potatoes or crusty bread to soak up the sauce.