Prep Time: 45 mins | Cook Time: 30 mins | Total Time: 1 hr 15 mins | Yield: 4 Servings
It is so hard to resist this spectacular dish! Ready in just about an hour, this Julia Child’s Coq Au Vin is a must-try!
Ingredients:
4 cloves garlic, minced
1 ½ c red wine
8 oz. pearl onions, peeled
Beurre Manie
3 strips bacon, cut into ½-inch pieces
4 chicken thighs
8 oz. mushrooms, thickly sliced
1 medium onion, quartered then thinly sliced
2 tbsp tomato paste
2 tsp fresh thyme leaves
4 chicken drumsticks
4 medium carrots, cut into 1-inch pieces
1 c chicken stock
Optional: ¼ c brandy
Directions:
Add the chicken thighs into a medium mixing bowl, then top them with brandy, wine, and chicken stock. Toss the chicken thighs until fully coated.
Place a large skillet on the stove and turn the heat to medium-high. Add the bacon, then cook for a few minutes until crispy.
Transfer the bacon onto a clean plate lined with paper towels to drain any accumulated fat.
Remove the chicken thighs from the bowl with the marinade, then pat them dry with paper towels.
Add the chicken thighs into the skillet with accumulated bacon grease, then sear each side for about 5 minutes or until they turn golden brown.
Transfer the chicken thighs onto a clean plate.
Add 2 tbsp of the grease into a heat-proof baking dish.
Add the carrots and onion slices into the skillet, then sauté for a few minutes until soft.
Add the garlic and sauté for about a minute or until aromatic.
Push the veggies to one side of the pan, then add the tomato paste and cook for a minute.
Pour the marinade into the skillet, then scrape the bottom to get the browned bits. Give it a good stir.
Lay the chicken over the mixture, then scatter freshly chopped thyme on top.
Reduce the heat to low, then simmer everything for 20 minutes.
Place a skillet on the stove and turn the heat to medium. Add 1 tbsp of the reserved bacon grease and allow it to become hot. Sauté the mushrooms for a few minutes.
Scatter the onions over the chicken thighs, then cook for 10 more minutes. Transfer them to a clean plate.
In a mixing bowl, add the Beurre Manie and stir until well blended.
Transfer the mixture into the pan, then stir and cook for a few minutes until thick. Season it with a bit of salt and pepper to taste.
Stir the chicken back into the pan with the sauteed mushrooms and cooked bacon. Garnish with freshly chopped thyme.
Serve and enjoy!
Nutrition Facts:
Carbohydrates: 26g, protein: 40g, fat: 34g, saturated fat: 10g, polyunsaturated fat: 7g, monounsaturated fat: 14g, trans fat: 1g, cholesterol: 194mg, sodium: 487mg, potassium: 1220mg, fiber: 5g, sugar: 10g, vitamin a: 10509IU, vitamin c: 14mg, calcium: 90mg, iron: 3mg
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