Coq Au Vin (Chicken and Wine)

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Cut the bacon into chunks, ideally big bite-size chunks from a piece of slab bacon. Put it into a large, cold pan with a lid, then turn the heat on medium. Cook, stirring occasionally, until crispy.

Step 2

Remove the bacon from the pot with the slotted spoon but leave the fat.

Step 3

Coat the chicken thighs in a dusting of flour and fry the chicken thighs in the bacon fat until brown on both sides. Remove them from pot.

Step 4

Add your tomato paste to the pot now. Fry it until it's about to burn, then deglaze with the red wine.

Step 5

Add everything back to the pot and pour in your stock to just cover the chicken. Put in the dried herbs, some pepper, a pinch of salt (assuming you aren't using salt pork), and your onion (also add your carrots and/or dried mushrooms if using). Reduce the heat to a simmer and cover.

Step 6

Simmer for about 30 minutes to an hour and check the sauce thickness. Either remove the lid if the sauce is looking too loose to you or keep the lid on and continue simmering until the sauce is reduced to your desired thickness and the chicken is as soft as you want it, remove from heat.

Step 7

Add your butter and vinegar and salt if needed, stirring gently to not break up the chicken. Serve over egg noodles or with mashed potatoes.