It has been a while since my last recipe posting, but my brother recently discovered this one and passed it my way, seeing as it is right up my alley for a hearty meal. I mean, doesn’t the name just conjure up a feeling of warmth and delight? That was a rhetorical question silly…no other way about it! This particular recipe is actually a modern spin on a traditional French classic that goes by the name of Coq au Vin. This dish just oozes with handmade goodness and flavor that satiates your hunger like no other. So, if you happened to have gotten one of those uber expensive Le Cruset Dutch ovens for the holidays, radiating in all its 200 pound, bright, ceramic glory from your kitchen cabinet (jealous), then bust it out and get it to work before too much dust gathers and it becomes a sad, forgotten relic.
Behold, the recipe for Wine-Braised Chicken. Bon Appetit!
- 3 fresh thyme sprigs
- 5 flat-leaf parsley sprigs
- 1 bay leaf
- 3 slices bacon, cut into pieces
- 12 bone-in, skinless chicken thighs (about 4 pounds total)
- coarse salt and ground pepper
- 1 large onion, chopped
- 6 medium carrots, sliced crosswise on the diagonal into 1/2-inch pieces
- 2 garlic cloves, minced
- 2 tablespoons tomato paste
- 3 tablespoons all-purpose flour
- 1 1/2 cups dry red wine, such as a Pinot Noir or French Burgundy
- 1 can (14.5 ounces) reduced-sodium chicken broth
- Using cotton kitchen twine, tie thyme, parsley, and bay leaf into a bundle; set aside.
- 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).
- 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.
- Add onion, carrots, and garlic to pot. Cook until onion softens, about 4 minutes. Stir in tomato paste and flour; cook 1 minute.
- 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