Coq au Vin is a traditional French meal of chicken prepared in merlot, a remarkably simple method to make delicious chicken.
A genuinely authentic Coq au Vin is made, undoubtedly, with a cock bird, and a few of the blood enters into the sauce which, by the time it reaches the table, is a rich, virtually black colour. Coq au Vin is ideal for cool fall and winter season nights.
� 8 boneless, skinless chicken thighs
� 1 (12-ounce) package white or baby bella mushrooms, quartered
� 2 carrots, chopped
� 1 medium yellow onion, chopped
� 2 cloves garlic, chopped
� 1/2 cup low-sodium chicken broth
� Salt and pepper to taste
� 4 slices bacon, roughly chopped
� 3 tablespoons unsalted butter or extra-virgin olive oil, divided
� 1 1/2 cups red wine
� 2 large sprigs fresh thyme
2. Season both sides with salt and pepper.
3. Gently coat chicken all over with flour and reserved.
4. Heat a big nonstick frying pan over medium heat.
5. Include bacon and cook up until golden and simply crisp, 3 minutes.
6. Drain bacon on paper towels and reserved.
7. Dispose of drippings and clean out frying pan.
8. Melt 2 tablespoons butter (or heat oil, if making use of) in very same frying pan over medium high heat.
9. Include chicken and cook till gently browned all over, about 3 minutes per side.
10. Transfer chicken to a big plate as done and reserved.
11. Melt remaining 1 tablespoon butter or oil in exact same frying pan.
12. Include mushrooms and cook up until edges start to brown, 3 to 5 minutes.
13. Include carrots, onions, garlic and salt and cook up until veggies simply start to soften.
14. Transfer veggies and broth to crock pot.
15. Organize chicken on top.
16. Sprinkle bacon over chicken.
17. Include wine and thyme sprigs.
18. Cover and cook on low for 6 to 7 hours.
19. Season with salt and pepper, then serve.
Ingredients:
� 3 tablespoons all-purpose flour� 8 boneless, skinless chicken thighs
� 1 (12-ounce) package white or baby bella mushrooms, quartered
� 2 carrots, chopped
� 1 medium yellow onion, chopped
� 2 cloves garlic, chopped
� 1/2 cup low-sodium chicken broth
� Salt and pepper to taste
� 4 slices bacon, roughly chopped
� 3 tablespoons unsalted butter or extra-virgin olive oil, divided
� 1 1/2 cups red wine
� 2 large sprigs fresh thyme
Directions:
1. Organize chicken on a huge sheet of waxed paper.2. Season both sides with salt and pepper.
3. Gently coat chicken all over with flour and reserved.
4. Heat a big nonstick frying pan over medium heat.
5. Include bacon and cook up until golden and simply crisp, 3 minutes.
6. Drain bacon on paper towels and reserved.
7. Dispose of drippings and clean out frying pan.
8. Melt 2 tablespoons butter (or heat oil, if making use of) in very same frying pan over medium high heat.
9. Include chicken and cook till gently browned all over, about 3 minutes per side.
10. Transfer chicken to a big plate as done and reserved.
11. Melt remaining 1 tablespoon butter or oil in exact same frying pan.
12. Include mushrooms and cook up until edges start to brown, 3 to 5 minutes.
13. Include carrots, onions, garlic and salt and cook up until veggies simply start to soften.
14. Transfer veggies and broth to crock pot.
15. Organize chicken on top.
16. Sprinkle bacon over chicken.
17. Include wine and thyme sprigs.
18. Cover and cook on low for 6 to 7 hours.
19. Season with salt and pepper, then serve.
