Bring a little French flare to your dinner table with our version of Coq au Vin. A one pot wonder, with a good amount of protein and vegetables. Serve hot or warm with a side of rice or mashed potatoes.
Serves : 4
Prep Time : 15 – 20 MINUTES
Cooking Time : 1 HOUR 15 MINUTES
Ingredients
Method
– Heat the oil in a large pot over medium heat.
– Meanwhile, season the chicken with salt and pepper on both sides.
– Working in batches, add the chicken to the pot, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side. Take out of the pot and set aside. Discard most of the fat rendered from the chicken thighs and leave approximately 2 – 3 tablespoon’s worth in the pot.
– Add the mushrooms and shallots, and cook, stirring occasionally, until mushrooms are tender and browned, about 5-7 minutes. Season with salt and pepper.
– Add the garlic and stir for 1 minute or until fragrant.
– Add the tomato paste and flour and use a whisk to combine and to make a roux.
– Stir in the broth, scraping any browned bits from the bottom of the Dutch oven. Stir in the vinegar, thyme and carrots. Place the chicken back into the pot.
– Bring the mixture to a boil, then reduce heat to low and simmer, partially covered, turning the chicken over once or twice, until they are completely cooked through, about 40-45 minutes.
– Stir in the chopped parsley.
– Taste and season with more salt and pepper as needed.
– Serve hot or warm with a side of rice or potatoes and a fresh green salad.
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