Coq au VinSeptember 19, 2013
After a week of hiking and other vacation-type adventures, D and I were more than ready to cook a yummy dinner at home. I made a variation of coq au vin (or chicken in wine) for us. We started cooking the different components on the stove top before finishing the dish in the oven, and it was a incredibly delicious dish. D and I opted for mashed potatoes as a side, but this is usually served with a wide, flat pasta.
You will need:
- 4 T unsalted butter, divided
- 4 strips of thick cut bacon, chopped
- 1.5 lb chicken breasts (I used boneless)
- 1.5 lb chicken thighs (I used boneless)
- 5 T Dijon mustard
- 8 oz baby bella mushrooms, rinsed and quartered
- 4 medium carrots, peeled and cut on a diagonal into 1/2-inch pieces
- 1 large onion, chopped
- 4 cloves garlic, chopped
- Salt and pepper, to taste
- 1 large handful of fresh thyme, leaves removed from the stems
- 2 T flour
- 2 c good red wine
- 3 T tomato paste
- 2 c beef stock
Then you will…
- Preheat your oven to 350 degrees. Like a deep-sided 9×13 inch baking dish with tinfoil.
- Melt 2 tablespoons of the butter in a large, heavy skillet over medium heat.
- Add the bacon and cook until rendered and just starting to crisp. Remove the bacon from the pan and reserve on a paper towel-lined plate.
- Meanwhile, pat the chicken dry. Spread the Dijon mustard on one side of each piece of chicken.
- Place the chicken (mustard side up) in the skillet with the bacon drippings.
- Allow each side to brown, about 3-5 minutes. It does not need to be cooked through at this point.
- Remove the chicken from the skillet and place in the prepared baking dish.
- Add the mushrooms and carrots to the skillet. Cook until the mushrooms’ liquid evaporates, and vegetables are starting to caramelize.
- Remove them from the skillet and add to the prepared baking dish with the chicken.
- Add the onion and garlic to the skillet. Saute on medium-low heat until the onions are softened and starting to brown, about 5-7 minutes.
- Season with salt, pepper and the thyme. Cook another 1-2 minutes. Remove from the skillet and add to the baking dish.
- Melt the remaining butter in the pan. Whisk in the flour and allow to cook for 1-2 minutes.
- Whisk in the wine until smooth.
- Whisk in the tomato paste and beef stock until smooth. Season with salt and pepper, as needed.
- Allow to thicken slightly by simmering.
- Pour the sauce over the chicken and vegetables.
- Bake for 90 minutes. Serve hot!