Coq au Vin Chicken in Red Wine Recipe

Ingredients

• 2 Chicken Legs
• 1 Bottle (750ml) Red Wine
• 2 Sprigs Fresh Thyme
• 1/2 teaspoon Black Peppercorns
• 2 Bay Leaves
• 1/2 teaspoon Salt
• 150 g (1 Cup) Carrots, sliced
• 1 Head of Garlic
• 8-10 Shallots, peeled
• 150 g (1 1/2-2 Cups) Small Chestnut Mushrooms
• 2 tablespoon Olive Oil
• 175 ml (3/4 Cup) Chicken Stock
• 30 g (2 Tbsp) Softened Butter
• 1 tablespoon Plain Flour
• 100 g (4oz) Bacon Lardons

Instructions

1. 1

   Marinate the Chicken: Place the chicken legs in a bowl or container and pour over the red wine. Add the thyme sprigs, black peppercorns, bay leaves, and salt. Cover and marinate in the refrigerator for at least 4 hours or preferably overnight to allow flavors to infuse.

2. 2

   Prepare the Ingredients: Peel and set aside the shallots, slice carrots, clean mushrooms, and separate garlic cloves but leave them unpeeled for roasting.

3. 3

   Cook Bacon and Vegetables: In a large heavy-based pan or Dutch oven, heat the olive oil over medium heat. Add the bacon lardons and fry until crisp. Remove and set aside. In the same pan, add shallots, carrots, and mushrooms and cook until lightly browned. Remove and set aside with bacon.

4. 4

   Brown the Chicken: Remove chicken from marinade (reserve marinade) and pat dry. Brown chicken legs in the pan on all sides until golden. This seals in the juices and adds flavor.

5. 5

   Roast the Garlic: Place the whole head of garlic (unpeeled) in the pan or oven to roast slightly or cook with the chicken to mellow its flavor.

6. 6

   Deglaze and Simmer: Pour the reserved wine marinade and chicken stock into the pan, scraping any bits from the bottom. Add butter and flour to make a roux and thicken the sauce, stirring continuously to avoid lumps. Return chicken, bacon, and vegetables to the pan.

7. 7

   Braise the Chicken: Cover and simmer gently on the stovetop for about 1 to 1.5 hours until the chicken is tender and cooked through, and the sauce is rich and reduced.

8. 8

   Finish and Serve: Adjust seasoning if necessary. Remove thyme sprigs, bay leaves, and garlic head. Serve hot, ideally with crusty bread or mashed potatoes.