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Coq Au Vin (Chicken in Red Wine)

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“This is a Tyler Florence recipe that is very hearty and filling. Great for a cold night or a big crowd. The recipe says to let simmer 40 minutes, but I put it on at lunch time and cooked it all day and the chicken was super tender and falling off the bone!”
READY IN:
1hr 15mins
SERVES:
10-12
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook the bacon over medium heat in olive oil in a large Dutch oven until crisp, about 8 minutes. Remove with a slotted spoon and set aside.
  2. Season the chicken pieces generously with the salt and pepper and brown the pieces in 2 batches in the bacon drippings. Set aside.
  3. Pour off about half of the pan drippings then add the onions, garlic, and mushrooms. Cook over medium-high heat until browned, about 8 minutes.
  4. Stir in the potatoes and carrots.
  5. Add the 1 1/2 teaspoons salt and the flour, stir to coat the vegetables.
  6. Pour in the wine and chicken broth, stir until you don't see any lumps of flour.
  7. Add the chicken, thyme, bay leaves, and half of the bacon to the stew.
  8. Bring to a boil then reduce to a simmer. Cover and braise until the chicken and vegetables are almost tender, about 40 minutes. Uncover and cook until sauce thickens, about 10 more minutes.
  9. Stir in the parsley and vinegar. Adjust seasoning with salt and pepper, to taste, and serve with the remaining bacon.
  10. Serve with a nice crusty bread.

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