Coq au Vin

Instruction​

• Season 4 chicken thighs with salt and pepper

• Season flour with salt and pepper

• Dredge the chicken thighs in the flour mixture

• Heat a deep heavy pan on medium-high and add olive oil

• Brown the chicken thighs and set aside

• In the same pan, saute:

  • chopped white onions with salt to sweat

  • chopped bacon or panchetta

  • mushrooms

  • garlic

• Once softened, add crushed tomatoes and season with:

  • bay leaves

  • thyme

  • rosemary

• Add 1/2 cup of red wine and 1/2 cup of chicken stock and bring to a boil

• Re-add the chicken thighs and cook on low for 45 minutes

• Or use a dutch oven and bake in oven for 1 hour on 350 degrees

• Garnish with fresh parsley