Easy Braised Chicken in Wine (Coq Au Vin)

Serves 4
  • 4 slices Kowalski's Smoked Bacon, cut into 1" pieces
  • 2 tbsp. extra virgin olive oil, divided
  • 8 oz. gourmet blend mushrooms
  • 1 yellow onion, cut into 1" chunks
  • 4 chicken drumsticks
  • 4 chicken thighs
  • - kosher salt and coarsely ground black pepper, to taste
  • 2 cups Kowalski's Mirepoix
  • 4 garlic cloves, minced
  • 1 tsp. finely chopped fresh thyme
  • 2 bay leaves
  • 1 tbsp. tomato paste
  • 750 ml bottle red wine
  • 2 cups low-sodium chicken broth
  • 1/4 cup chopped fresh Italian parsley

Cook bacon in a large deep skillet over medium heat until crisp; remove from pan. Add 1 tbsp. olive oil to bacon pan; swirl to coat. Add mushrooms and onions; sprinkle with pepper. Cook, stirring occasionally until golden (about 10 min.). Remove mushroom mixture from pan; set aside. Add remaining oil to pan; heat over medium heat. Sprinkle chicken liberally with salt and pepper; add to hot pan. Cook chicken, turning several times to evenly brown (5-7 min.). Remove chicken from pan. Add mirepoix, garlic, thyme and bay leaves; cook 5 min. Add tomato paste; cook 1 min. Stir in wine; bring to a boil. Cook, stirring occasionally until reduced by half (about 10 min.). Return chicken to pan, skin side down. Add broth; bring to a simmer. Cover and simmer 20 min. Turn chicken and cook until done (about 15 min.). Remove chicken from pan; bring liquid to a boil. Cook until reduced by half (about 10 min.); discard bay leaves. Stir in mushroom mixture. Return chicken to pan; cook until chicken is hot. Sprinkle with parsley and bacon; serve immediately.

Good to Know: Find Kowalski’s Mirepoix (or substitute Kowalski's Fresh Soup Mix) in the Produce Department with other prepared produce. Or you can use the same amount of finely chopped mixed vegetables, such as carrots, celery and onions.