This easy, stovetop version of Coq Au Vin results in tender, fall-off-the-bone chicken in a luscious red wine sauce. Cooked with bacon, rainbow carrots, pearl onions, mushrooms and fresh herbs, this hearty meal is best served with mashed potatoes and crusty bread.
Prep Time10 minutesmins
Cook Time1 hourhr15 minutesmins
Total Time1 hourhr25 minutesmins
Course: Main Course
Cuisine: French
Servings: 6
Ingredients
4slicesthick-cut bacon
2poundschicken thighs and legsskin-on
2teaspoonssea salt
1/2teaspoonpepper
1teaspoondried rosemarychopped
1.5cupspearl onionspeeled, skins removed
2cupscremini mushrooms
1.5cupsrainbow carrotswhole or chopped into large chunks
1tablespoonsfresh rosemarychopped
2teaspoonsfresh thyme
3ouncestomato pastehalf of a can
2clovesgarlicminced
2cupsdry red wine
fresh parsleygarnish
Instructions
In a large cast iron skillet, with a cover, or dutch oven, cook bacon over medium-low heat until crispy. Remove from pan, roughly chop and set aside. Reserve bacon fat.Next, pat dry chicken legs and thighs and season with salt, pepper and rosemary. Turn-up the heat to medium-high and sear the chicken in the reserved bacon drippings on all sides. Cook until skin is golden and crispy—about 2-3 minutes per side.Remove chicken and add prepared vegetables to pan. Saute vegetables in bacon and chicken drippings until they begin to char and soften—about 5-8 minutes.Add garlic and tomato paste to the pan and stir to combine. Then, replace chicken to the pan along with fresh thyme and rosemary.Pour red wine over chicken and vegetables, reduce heat to your burner's lowest setting and cover with a lid. Cook for one hour.After one hour, remove the lid and check the internal temperature of chicken. It should register at 165°F and vegetables should be fork tender.When ready to serve, sprinkle with reserved chopped bacon, parsley and additional fresh thyme. Serve with mashed potatoes and crusty bread. Enjoy!