Easy Braised Chicken in Wine (Coq Au Vin)
Ingredients
A note about gluten: When gluten-free chicken broth is used, this recipe is gluten free.
4 slices
Kowalski's Applewood Smoked Bacon, cut into 1" pieces
2 tbsp.
Kowalski's Extra Virgin Olive Oil, divided
8 oz.
gourmet mushrooms (any variety)
1
yellow onion, cut into 1" chunks
- kosher salt and freshly ground Kowalski's Black Peppercorns, to taste
4
fresh chicken drumsticks
4
fresh chicken thighs
2 cups
Kowalski's Fresh Mirepoix
4 cloves
garlic, 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
¼ cup
chopped fresh Italian parsley
Directions
- In a large deep skillet, cook bacon over medium heat until crisp; remove from pan.
- Add 1 tbsp. oil to the pan used to cook the bacon; swirl to coat.
- Add mushrooms and onion; 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 for 5 min.
- Add tomato paste; cook for 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 for 20 min.
- Turn chicken; 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.
Find It!
- Find Kowalski's Fresh Mirepoix in the Prepared Produce Section (or substitute the same amount of finely chopped mixed vegetables, such as carrots, celery and onions).
