Coq Au Vin (Serves 6-8)
Ingredients
• 6 to 8 large (about 3 pounds) chicken thighs, skin on
• Salt
• Freshly ground black pepper
• 3/4 cup (about 1 ounce) dried wild mushrooms
• 1/2 cup (about 4 ounces) 1/2-inch cubed pancetta or bacon
• 1 large red or yellow onion, chopped into 1/2-inch pieces
• 2 medium carrots, cut into large bite-size pieces
• 5 large cloves garlic, peeled and gently smashed
• 2 tablespoons tomato paste
• 3 cups dry, fruity red wine (zinfandel, burgundy)
• 1 cup chicken stock
• 2 bay leaves
• 4 whole sprigs fresh thyme
• 6 to 8 whole sprigs fresh parsley, to garnish
Method
1. Lightly sprinkle the chicken thighs on all sides with salt and pepper. Place the dried mushrooms in a small bowl and pour boiling water over them (just enough to cover).
2. Over a medium heat in a pan large enough for the chicken, brown the pancetta, about 5-7 minutes. Add the onions and cook for another minute, until they begin to soften. Turn the heat up to medium-high, add the chicken, skin side down, and cook, turning the pieces over as they brown on each side. Drain off any excess fat.
Source: thekitchn
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