Coq au vin recipe

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  • Yield: 4 Servings


  • 4 slices bacon
  • 1 fryer chicken or 3-4 pound of chicken thighs
  • ½ cup flour
  • 1 tsp salt
  • ¼ tsp ground pepper
  • 1 cup chicken broth
  • 2 cups dry red wine
  • 2 tbsp dijon mustard
  • 2 garlic cloves, minced
  • 3-4 stalks fresh thyme
  • 3 bay leaves
  • 2 celery stalks
  • 2 carrots
  • 1 medium onion
  • 2-3 tbsp flour
How to Make It
  1. Preheat oven to 325°F. Place a Dutch oven over medium heat. Cut the bacon into 1" pieces and add to the pot. Cook until they start to turn crispy and remove. Drain all but 1 tablespoon of the drippings.
  2. Rinse the chicken under cold water and pat the pieces dry. Combine the flour, salt, and pepper in a wide, shallow bowl. Dredge the pieces through the flour and place them skin-side down in the skillet. Cook for 3–4 minutes on each side, or until they’re lightly honey colored. Cook in batches if necessary.
  3. Remove the chicken once it’s cooked and add the broth, wine, mustard, and garlic. Turn off the heat and place the chicken back in the Dutch oven. Tuck the thyme and bay leaves amongst the chicken. Sprinkle the celery, carrots, and onion on top of the chicken. Cover and put in the oven. Cook for 2–21⁄2 hours.
  4. Remove the chicken and vegetables to a large bowl and cover to keep warm. Discard the thyme and bay leaves. Place the Dutch oven over medium-high heat and let most of the liquid evaporate. Stir in a tablespoon of flour and whisk quickly to keep from getting lumps. Once you have thick gravy, pour it over the chicken pieces in the bowl and serve warm.

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