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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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Wild mushrooms add depth of flavor to this take on the French classic. Make sure your bacon isn't too smoky; it could overwhelm the dish. Ingredients:
2 tablespoons vegetable oil, divided |
5 skin-on, bone-in chicken legs (thigh and drumstick) |
kosher salt and freshly ground black pepper |
12 ounces thick-cut bacon, cut crosswise into 1/3 slices |
3 carrots, peeled, chopped |
3 celery stalks, minced |
1 onion, minced |
4 cups dry red wine, such as burgundy, divided |
1/2 cup tomato paste |
1 quart low-sodium chicken broth |
12 sprigs thyme |
6 sprigs rosemary |
1 pound assorted wild mushrooms, such as oyster and maitake, cleaned, cut into bite-size pieces (about 8 cups) |
Directions:
1. Preheat oven to 350°F. Heat 1 tablespoon oil in an ovenproof pot over medium-high heat. Season chicken with salt and pepper. Cook chicken in batches until browned, 5-6 minutes per side. Transfer to a plate.
2. Add bacon to pot; cook until rendered. Add carrots, celery, and onion; cook until onion is translucent, 7-8 minutes. Stir in 1 cup wine and tomato paste; simmer for 2-3 minutes. Add remaining 3 cups wine. Boil until wine is reduced by half, 15-20 minutes. Return chicken to pot.
3. Add broth. Tie thyme and rosemary sprigs together; add to pot. Bring to a boil and cover pot. Transfer pot to oven and braise until chicken is tender, about 1 1/4 hours.
4. Meanwhile, heat 1 tablespoon oil in a large pot over medium-high heat. Add mushrooms; sauté until browned, about 5 minutes.
5. Transfer chicken from sauce to pot with mushrooms; keep warm. Simmer sauce over medium heat until reduced by 1/3, about 20 minutes. Season with salt and pepper.
6. Add mushrooms and chicken to sauce. DO AHEAD: Coq au vin can be made 3 days ahead. Chill uncovered until cold. Cover; keep chilled. Rewarm before serving.
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