French up your chicken with this simple coq au vin recipe

French up your chicken, simple coq au vin recipe

 

Most guys in the culinary world and food scene know that France has and produces some of the finest eats in the world. The food capital of the planet Earth, so to speak. Very few can do it better than the French. However, you don’t need to go to France to French up your chicken. We, with the help of the Internet, got you. Here’s a very simple coq au vin recipe you can try right there at home. Stunt on your guest(s) a little with this delightful and absolutely delicious chicken dish.

 

 

For a meal that serves 4, the ingredients are as follows:

  • Four bacon slices sliced into small cubes
  • Four chicken drumsticks and four chicken thighs
  • Three roughly chopped onions
  • Two finely chopped carrots
  • Fresh thyme, finely chopped
  • Four cloves of garlic, minced
  • Two bay leaves
  • Two cups, chicken stock
  • Tomato paste
  • One bottle of any red wine of your choice
  • Eight mushrooms, quartered
  • Salt and pepper to taste
  • Freshly chopped parsley and coriander to garnish

 

 

Procedure:

In a Dutch oven or crockpot, add two tablespoons of vegetable oil and fry the bacon until crispy then remove from the heat and place them aside. In the same pot, salt and pepper the chicken pieces then fry them for 5 minutes until brown on both sides. Make sure not to clutter the pot with too many pieces. Fry the pieces in batches. Once browned on both sides, remove them from the heat and place them aside.

 

Add the onions, carrots, mushrooms, garlic and tomato paste into the pot and sauté the vegetables for about 5-7 minutes. Stir in your wine and bring it to a boil. Cook for about 10 minutes allowing the wine to reduce by half, occasionally stirring the mixture. Return the crispy bacon and browned chicken into the pot and add your cups of chicken stock and fresh thyme. Cover the pot with its lid and place it in a pre-heated oven for about 45 minutes. To enrich your sauce a tad bit more, stir in 2 knobs of butter 10 minutes toward the end. Garnish with fresh chopped parsley and coriander

 

 

Bon Appetit ….