This easy version of the classic French chicken dish features chicken pieces simmered in a mixture of red wine, broth, vegetables and fresh herbs. Serve with noodles, rice, or boiled potatoes.
4 applewood-smoked bacon slices, cut into 1-inch pieces
4 chicken drumsticks, skinned
4 chicken thighs, skinned
1/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper, divided
1 cup finely chopped onion
1/2 cup finely chopped celery
1/2 cup finely chopped carrot
1 teaspoon finely chopped fresh thyme
4 garlic cloves, minced
2 bay leaves
1 tablespoon tomato paste
1 (750-milliliter) bottle red wine
2 cups fat-free, lower-sodium chicken broth
1 tablespoon extra-virgin olive oil
8 ounces button mushrooms, quartered
6 ounces frozen pearl onions
1/4 cup chopped fresh flat-leaf parsley
How to Make It
Cook bacon in a large, deep skillet over medium heat until crisp. Remove bacon from pan. Reserve 2 tablespoons drippings in pan. Sprinkle chicken with salt and 1/4 teaspoon pepper. Add chicken to drippings in pan; cook 5 minutes on each side or until browned. Remove chicken from pan.
Add onion and next 5 ingredients (through bay leaves); cook 5 minutes. Add tomato paste; cook 1 minute. Stir in wine; bring to a boil. Cook 10 minutes or until reduced by half, stirring occasionally. Return chicken to pan. Add broth; bring to a simmer. Cover and simmer 35 minutes or until chicken is done, turning after 20 minutes. Remove chicken from pan; cover.
Heat a large heavy skillet over medium heat. Add olive oil to pan, and swirl to coat. Add button mushrooms and pearl onions; sprinkle with remaining 1/4 teaspoon pepper. Cook for 10 minutes or until golden, stirring occasionally. Remove from heat.
Place chicken cooking liquid over medium-high heat; bring to a boil. Cook until reduced by half (about 10 minutes). Discard bay leaves. Stir in mushroom mixture. Return chicken to pan; simmer 5 minutes or until heated. Sprinkle with parsley and bacon.
Wonderful dish! My family just loved it. I did add some flour after I sauted the onion mixture to make the sauce thick after one review said that hers turned out to thin. This will definitly go into our dinner rotation!
I was SO excited to make this recipe. It looked so good in the photo, but I have to agree with DC on this one. The sauce was thin and soupy rather than the thick, sticky sauce I expected after looking iat the photo. The chicken was tender, but this took WAY too long to make (2 hours!) to be so far from what I expected. I won't make this dish again.
I made this for dinner one night, just for my family, and we all loved it (ages 20 months to 30-something). It tasted like coq au vin in a four-star restaurant and was quick and easy to prepare. I followed all directions but substituted chopped onions and I also left out tomato paste. The meat was tender and very flavorful. My husband said he would eat this dish every week!
I wanted to love the dish, but I think it was missing something...can't figure it out. Followed recipe exactly. The sauce was very soupy but the chicken was very tender. Took about 2 hrs to prepare start to finish. would try again but add a little more spices. Served over parpadelle pasta.
I made this as part of a dinner party menu..starting with the chestnut soup, scallops with green tea cream, romaine with balsamic dressing. All from the Nov
issue. DELICIOUS is all I can say about each one. I followed the recipes as printed and found them to be perfect. I served the coq au vin with creme fraiche(left over from the scallops)mashed potatoes. Worthy of a special dinner.
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