Easy Mode Coq Au Vin
Red wine braised chicken
Servings: 4 People
Ingredients
- 2 pounds Bone in skin on chicken thigh
- 1 Tbsp Kosher Salt
- 2 Tbsp Olive Oil (Divided in half)
- 2 oz Bacon
- 1 Cup Carrot Diced
- 1 Cup Celery Diced
- 1/2 Cup Yellow Onion Diced
- 2 Tbsp Tomato paste
- 2 cups Dry red Wine
- 1 Tbsp Herbs De Provence You can substitute with fresh thyme
- 2 Cups Chicken Stock
Instructions
- Heat 1 Tbsp of the oil in dutch oven on medium high heat then add the chicken skin side down. Season with Half of the salt. Cook until browned about three mins. Flip and repeat with other side then remove the chicken and set aside
- Add the rest of the oil as well as the other half of the salt with the bacon, diced carrots, celery, and onions. Cook until soften about 4 mins.
- Add Tomato paste and mix well. Making sure to coat all the vegetables. Cook until the tomato paste is a deep brick red.
- Add the chicken back in as well as the herbs and wine. bring to simmer and reduce the wine by half. Then add the chicken stock and bring to a simmer.
- Cook on medium low for about 45 mins
- Serve with one of our amazing side dishes.