Coq Au Vin Recipe

Cooking Instructions

1. 1

   Prepare the Chicken

   Season the chicken thighs with salt and black pepper. In a large Dutch oven, heat olive oil over medium-high heat. Add the chicken thighs skin-side down and sear until golden brown, about 5-7 minutes. Flip and sear the other side for another 5 minutes. Remove the chicken and set aside.

2. 2

   Sauté Vegetables

   In the same pot, add onions, carrots, and garlic. Sauté for about 5 minutes until softened. Add mushrooms and cook for an additional 3 minutes.

3. 3

   Deglaze

   Pour in the red wine and scrape up any browned bits from the bottom of the pot. Bring to a simmer and let it reduce by half, about 10 minutes.

4. 4

   Braise the Chicken

   Return the chicken to the pot. Add chicken broth, thyme, and bay leaves. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes until chicken is tender.

5. 5

   Serve

   Remove the chicken and vegetables from the pot. Strain the sauce if desired and reduce further for a thicker consistency. Serve the chicken and vegetables with the sauce over whipped potatoes.