Coq Au Vin

Chef Notes

Ingredients

Steps

Coq Au Vin

Chef notes

My rendition of the classic French dish of red wine braised chicken with bacon and mushrooms. I used our Porcini Paradiso spice blend that pairs perfectly with this recipe and really takes it to the next level. This stew feels like a warm hug and makes for the ultimate comfort food.

Ingredients

6 Chicken Legs, skin on/bone in
12 oz Bacon, chopped into 1/2" pieces
1 lb Crimini Mushrooms, sliced
1 large Yellow Onion, sliced
4 cloves Garlic, minced
2 Tbsp All Purpose Flour
1 Tbsp Spice Tribe Porcini Paradiso
1/2 bottle (~ 1.5 - 2 cups) Red Wine
2 cups Chicken Stock
Salt to taste
A few sprigs of Fresh Thyme

Porcini Paradiso Italian Blend (Pre-Order)

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Steps

Step 1 -

Preheat oven to 350 F.

Step 2 -

Add bacon and 1/2 cup of water to a Dutch oven over medium high heat. Simmer until water is evaporated and then fry the bacon until crispy. Remove to a plate lined with paper towel.

Step 3 -

Sear chicken legs in bacon fat in batches until nicely golden brown, about 5-8 minutes. Remove to the side.

Step 4 -

Sauté onions in the bacon/chicken drippings over low heat slowly caramelizing them for about 15 min.

Step 5 -

Add garlic followed by Porcini Paradiso. Stir and cook until fragrant, about 1 minute. Add flour and stir to combine.

Step 6 -

Add wine and increase the heat to medium/medium high to deglaze the pan; scrape up any bits stuck to the bottom.

Step 7 -

Add chicken thighs and chicken stock and season with salt. Bring to a simmer and then cover.

Step 8 -

Put covered pot in oven and cook for for 1 hour. (meat thermometer in thickest part of thigh should read 165 F – if you don’t have one, 1 hour should be plenty of time)

Step 9 -

While chicken legs are cooking. Sauté the mushrooms in a touch of olive oil and a sprig if thyme. Season with salt

Step 10 -

When chicken is done, remove from oven and stir in the mushrooms. Garnish with thyme.