COCK IN WINE

This amazing cock in Wine is dripping with flavor! Soaked in the most amazing flavors, this chicken comes out juicy, tender, and full of the BEST taste!

Before you start cooking up this amazingly delicious chicken, let me tell you about what it is! Coq au Vin is a dish that started in France. It is a French chicken stew with drumsticks and chicken thighs. They are braised in a delicious wine sauce and then baked to perfection! And, to top it off, this dish is also filled with bacon, mushrooms, and carrots. It’s a recipe that once you’ve tried, you will go back to over and over again!

Ingredients

Bacon: I used bacon in this recipe but you could totally use pancetta instead!

Drumsticks and chicken thighs: Using dark meat is a key to getting that juicy and tender texture!

Onion: The onion flavor isn’t strong but adds SO much to the taste!

Carrots: Make sure to peel your carrots and cut them up into even 1 inch pieces.

Garlic cloves: If you don’t have any fresh garlic cloves on hand then you can go ahead and use the minced garlic from your fridge! ½ tsp equals about 1 clove of garlic.

Tomato paste: Tomato paste is used to make the sauce thicker and add flavor.

Chicken broth: I used chicken broth but you can use beef broth if you have that instead.

Red wine: You can use any red wine of your choice! If you aren’t sure which kind to use then try Pinot Noir.

Flour: All-purpose flour works fine in this recipe!

Mushrooms: Slice up your mushrooms so that they are the same size. This will help them cook evenly.

Let's start cooking

Preheat oven and cook bacon until it crumbles: Preheat oven to 350 degrees. In a large dutch oven or cast iron pan add the bacon and cook and crumble until crisp. Remove with a slotted spoon

Sear the chicken: Add the chicken and sear on each side for 2-3 minutes until golden brown. Remove and set aside on a plate.

Add the vegetables: Add the onion, carrots, and garlic and sauté until almost tender 3-4 minutes.

Make the sauce and braise: Add in the tomato paste, chicken broth and wine. Bring to a boil and then add the chicken back to the pan. Cover the pan and place in the oven to let braise for 30 minutes.

Take out the chicken: Remove the pan from the oven and set on the stove. Carefully remove the lid and take out the chicken and set it aside.

1. Thicken the sauce: Take ½ cup of the sauce and whisk it with the flour. Put it back in with the vegetables with the mushrooms and bacon and cook until the sauce has thickened and mushrooms are tender.
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3. Simmer: Add the chicken back to the pot and let it simmer until heated throughout.

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Cooking Tips 

1. The sauce will thicken: Your sauce will thicken as it cools. So if its not exactly as thick as you want when you take it off of the stove them don’t worry! By the time you serve it, it will be perfect!

2. Trim the fat: sometimes chicken thighs have some extra fat on them. Trim off all of the fat before you cook them so that they are ready to eat when you are all done!

Nutrition

• Calories  426kcal  (21%)
• Carbohydrates  13g  (4%)
• Protein  26g   (52%)
• Fat  30 g  (46%)
• Saturated Fat  9g (45%)
• Polyunsaturated Fat 6g
• Mono unsaturated Fat 13g
• Trans Fat  1g
• Cholesterol  129mg  (43%)
• Sodium  698mg (29%)
• Potassium  701mg (20%)
• Fiber  2g (8%)
• Sugar  4g (4%)
• Vitamin A 8189 IU (164%)
• Vitamin C 12mg (15% )
• Calcium  42mg (4%)
• Iron  2mg (11%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.