Coq Au Vin | SpiceTribe
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Coq Au Vin

    Chef Trent Blodgett

    Chef Trent Blodgett

    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.

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    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

      Porcini Paradiso Italian Blend

      $10
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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.

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