Coq Au Vin
Rated 5.0 stars by 1 users
Category
Entrees
Ingredients
2 lb bone-in & skin-on chicken thighs
4 oz pancetta
-
¼ tsp dried thyme (The Spice Hunter)
½ bottle of wine
1 ½ cup chicken stock
2 cups mushrooms (I used king oyster and mycopia)
2 carrots (peeled and cubed)
3 shallots (sliced)
1 yellow onion (thinly sliced)
2 tbsp tomato paste
3 garlic cloves
Olive oil
1-2 rosemary sprigs
-
1 tsp Garam Masala (The Spice Hunter)
-
1 tsp oregano (The Spice Hunter)
2.5 tbsp unsalted butter
2.5 tbsp flour
-
Salt & pepper to taste
Parsley to taste
Parmigiano to taste
Directions
Cook the pancetta on low heat to render the fat and get it crispy, about 10 min. Remove from the pan.
Turn heat up & preheat 2 min. salt the chicken and sear skin on first, 2-3 min per side. Remove from pan.
On that same pan, drizzle a bit of olive oil and brown the onions and shallots for 5 min on medium high heat. Turn heat up and add the mushrooms, cook for 6-7 min. Add in tomato paste, thyme, garam masala, oregano and a salt/pepper. Cook for 2 min. Add in carrots, stock and wine.
Add the chicken skin up, making sure the skin is not covered by liquid. Roast at 300F for 25 min, raise heat to 350F and bake uncovered 25 min more. Broil 1-2 min to get the skin crispy.
Add butter to the pan and cook until lightly browned, add flour and stir for 2 min.
Remove chicken from the pan and set aside. Add the flour butter mixture to the pan and bring to a boil until it thickens, about 5-6 min.
Serve the veggies and sauce over polenta, topping with the chicken (so the skin remains crispy), pancetta, parsley and parm.
Recipe Note
Recipe and photography credit Nadia Aidi, Food My Muse
