Coq au Vin

Ingredients for Coq au Vin

• 2 tablespoons vegetable oil, divided

• 5 skin-on, bone-in chicken legs (thigh and drumstick)

• Kosher salt and freshly ground black pepper

• N/A freshly ground black pepper

• 350g thick-cut bacon, cut crosswise into 1/3" slices

• 3 carrots, peeled, chopped

• 3 celery stalks, minced

• 1 onion, minced

• 950ml dry red wine, such as Burgundy, divided

• 120ml tomato paste

• 0.9L low-sodium chicken broth

• 12 sprigs thyme

• 6 sprigs rosemary

• 450g assorted wild mushrooms, such as oyster and maitake, cleaned, cut into bite-size pieces (about 1925ml )

How to make Coq au Vin

Preheat oven to 177°C. Heat 1 tablespoon oil in an ovenproof pot over medium-high heat. Season chicken with salt and pepper. Cook chicken in batches until browned, 5-6 minutes per side. Transfer to a plate.

Add bacon to pot; cook until rendered. Add carrots, celery, and onion; cook until onion is translucent, 7-8 minutes. Stir in 240ml wine and tomato paste; simmer for 2-3 minutes. Add remaining 725ml wine. Boil until wine is reduced by half, 15-20 minutes. Return chicken to pot.

Add broth. Tie thyme and rosemary sprigs together; add to pot. Bring to a boil and cover pot. Transfer pot to oven and braise until chicken is tender, about 1 1/4 hours.

Meanwhile, heat 1 tablespoon oil in a large pot over medium-high heat. Add mushrooms; sauté until browned, about 5 minutes.

Transfer chicken from sauce to pot with mushrooms; keep warm. Simmer sauce over medium heat until reduced by 1/3, about 20 minutes. Season with salt and pepper.

Add mushrooms and chicken to sauce. DO AHEAD: Coq au vin can be made 3 days ahead. Chill uncovered until cold. Cover; keep chilled. Rewarm before serving.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.