Coq au Vin is generally considered a difficult French recipe to master. But along comes Martha Stewart, and what do you know? It’s easy! This recipe is a fall/winter favorite of mine. And since it’s official fall is here – I think this is on the menu for Sunday night!
3 fresh thyme sprigs
5 flat-leaf parsley sprigs
1 bay leaf
3 slices of bacon, cut into pieces
12 bone-in chicken thighs (4 lbs total)
coarse salt and fresh ground pepper
1 large onion, chopped
6 medium carrots, sliced crosswise into 1/2-inch pieces
2 fresh garlic cloves, minced
2 tablespoons tomato paste
3 tablespoons all-purpose flour
1 1/2 cups dry red wine, such a Pinot Noir or French Burgandy
1 can (14.5 ounces) reduced sodium chicken broth
1. Using cotton kitchen twine, tie thyme, parsley, and bay leaf into a bundle; set aside.
2. Heat a Dutch oven or 5-quart heavy pot with a lid over medium-low. Add bacon; cook until browned, about 10 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate to drain (leave bacon fat in pot).
3. Raise heat to medium-high. Season chicken generously with salt and pepper. Working in three batches to avoid crowding, brown chicken about 4 minutes per side. Transfer to a plate; set aside.
4. Add onion, carrots, and garlic to pot. Cook until onion softens, about 4 minutes. Stir in tomato paste and flour; cook 1 minute.
5. Add wine, broth, chicken, and herb bundle. Bring to a boil; cover, and reduce to a simmer. Cook 10 minutes; uncover, and simmer until chicken is cooked through, about 10 minutes. Remove and discard herb bundle; stir in bacon.
Martha says this recipe takes about an hour and fifteen minutes and serves 6 people. We usually halve the recipe for two of us and eat it over oven roasted potatoes with rosemary. So yummy!