Wonderful French Style Coq Au Vin will delight your family and bring a sense of culture to your dinnertable!

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Name: Coq Au Vin
Prep time: 25 min
Total time: 1 h 30 min
Yield: 6
Cuisine: not set
Ingredients: 1 bottle Red Wine Medium-Bodied; 2 cups Chicken Broth Low-Sodium; 10 sprigs Fresh Parsley Plus 2 tablespoons minced fresh parsley leaves.; 2 sprigs Fresh Thyme; 1 Bay Leaf; 4 ounces Bacon Preferably thick-cut, cut crosswise into 1/4-inch pieces.; 2 1/2 pounds Chicken Thighs Boneless, Skinless, trimmed of excess fat and cut in half crosswise.; Table Salt and Ground Black Pepper; 5 tablespoons Butter Unsalted; 24 (About 1 cup) Frozen Pearl Onions Thawed, drained, and patted dry; 8 ounces Cremini Mushrooms Wiped clean, stems trimmed, halved if small and quartered if large.; 2 medium Garlic cloves Minced or pressed through garlic press. (about 2 teaspoons); 1 tablespoon Tomato Paste; 2 tablespoons All purpose flour

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INGREDIENTS

1 bottle Red Wine ; Medium-Bodied
2 cups Chicken Broth ; Low-Sodium
10 sprigs Fresh Parsley ; Plus 2 tablespoons minced fresh parsley leaves.
2 sprigs Fresh Thyme
1 Bay Leaf
4 ounces Bacon ; Preferably thick-cut, cut crosswise into 1/4-inch pieces.
2 1/2 pounds Chicken Thighs ; Boneless, Skinless, trimmed of excess fat and cut in half crosswise.
Table Salt and Ground Black Pepper
5 tablespoons Butter ; Unsalted
24 (About 1 cup) Frozen Pearl Onions ; Thawed, drained, and patted dry
8 ounces Cremini Mushrooms ; Wiped clean, stems trimmed, halved if small and quartered if large.
2 medium Garlic cloves ; Minced or pressed through garlic press. (about 2 teaspoons)
1 tablespoon Tomato Paste
2 tablespoons All purpose flour

Servings

INSTRUCTIONS

1. Bring all but 1 tablespoon wine (reserve for later use), broth, parsley sprigs, thyme, and bay to simmer in large saucepan over medium-high heat. Cook until reduced to 3 cups, about 25 minutes. Discard herbs.

2. Meanwhile, cook bacon in large Dutch oven over medium heat until browned, 7 to 8 minutes. Using slotted spoon, transfer bacon to paper-towel-lined plate. Reserve 2 tablespoons fat in small bowl; discard remaining fat.

3. Lightly season chicken with salt and pepper. Heat 1 tablespoon reserved bacon fat in Dutch oven over medium-high heat until just smoking. Add half of chicken in single layer and cook until lightly browned, about 2 minutes per side. Transfer to plate and repeat with remaining chicken and 1 tablespoon bacon fat.

4. Melt 3 tablespoons butter in now-empty Dutch oven over medium-high heat. When foaming subsides, add pearl onions and mushrooms; cook, stirring occasionally, until lightly browned 5 to 8 minutes. Reduce heat to medium, add garlic, and cook until fragrant, about 30 seconds. Add tomato past and flour; cook stirring frequently, until well combined, about 1 minute.

5. Add reduced wine mixture, scraping bottom of pot with wooden spoon to loosen browned bits; add 1/4 teaspoon pepper. Return chicken and any accumulated juices, and reserved bacon to pot; increase heat to high and bring to boiling. Reduce heat to medium-low, cover pot, and simmer until chicken is tender, about 25 minutes, stirring halfway through cooking time.

6. Using slotted spoon, transfer chicken to a large bowl; tent with foil to keep warm. Increase heat to medium-high and simmer sauce until thick and glossy and measures 3 1/4 cups, about 5 minutes. Off heat, stir in remaining 2 tablespoons butter and reserved 1 tablespoon wine. Season to taste with salt. Return chicken to pot and top with minced parsley. Serve immediately.

NOTES

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Coq Au Vin

1 bottle Red Wine Medium-Bodied
2 cups Chicken Broth Low-Sodium
10 sprigs Fresh Parsley Plus 2 tablespoons minced fresh parsley leaves.
2 sprigs Fresh Thyme 
1  Bay Leaf 
4 ounces Bacon  Preferably thick-cut, cut crosswise into 1/4-inch pieces.
2 1/2 pounds  Chicken Thighs Boneless, Skinless, trimmed of excess fat and cut in half crosswise.
  Table Salt and Ground Black Pepper 
5 tablespoons Butter Unsalted
24 (About 1 cup) Frozen Pearl Onions Thawed, drained, and patted dry 
8 ounces  Cremini Mushrooms Wiped clean, stems trimmed, halved if small and quartered if large.
2 medium Garlic cloves Minced or pressed through garlic press. (about 2 teaspoons)
1 tablespoon  Tomato Paste 
2 tablespoons All purpose flour

1.  Bring all but 1 tablespoon wine (reserve for later use), broth, parsley sprigs, thyme, and bay to simmer in large saucepan over medium-high heat.  Cook until reduced to 3 cups, about 25 minutes.  Discard herbs.

2.  Meanwhile, cook bacon in large Dutch oven over medium heat until browned, 7 to 8 minutes.  Using slotted spoon, transfer bacon to paper-towel-lined plate.  Reserve 2 tablespoons fat in small bowl; discard remaining fat.

3.  Lightly season chicken with salt and pepper.  Heat 1 tablespoon reserved bacon fat in Dutch oven over medium-high heat until just smoking.  Add half of chicken in single layer and cook until lightly browned, about 2 minutes per side.  Transfer to plate and repeat with remaining chicken and 1 tablespoon bacon fat.

4.  Melt 3 tablespoons butter in now-empty Dutch oven over medium-high heat.  When foaming subsides, add pearl onions and mushrooms; cook, stirring occasionally, until lightly browned 5 to 8 minutes.  Reduce heat to medium, add garlic, and cook until fragrant, about 30 seconds.  Add tomato past and flour; cook stirring frequently, until well combined, about 1 minute.

5.  Add reduced wine mixture, scraping bottom of pot with wooden spoon to loosen browned bits; add 1/4 teaspoon pepper.  Return chicken and any accumulated juices, and reserved bacon to pot; increase heat to high and bring to boiling.  Reduce heat to medium-low, cover pot, and simmer until chicken is tender, about 25 minutes, stirring halfway through cooking time.

6.  Using slotted spoon, transfer chicken to a large bowl; tent with foil to keep warm.  Increase heat to medium-high and simmer sauce until thick and glossy and measures 3 1/4 cups, about 5 minutes.  Off heat, stir in remaining 2 tablespoons butter and reserved 1 tablespoon wine.  Season to taste with salt.  Return chicken to pot and top with minced parsley.  Serve immediately.

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Nutrition

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Serving Size: 1 Serving (802g)
Recipe Makes: 6 Servings

Calories: 731
Calories from Fat: 428 (59%)

Amt Per Serving		% DV

	Total Fat 47.6g	63 %
	Saturated Fat 17.4g	87 %
	Monounsaturated Fat 18.8g
	Polyunsanturated Fat 7.9g
Cholesterol 197mg		61 %
Sodium 1052.2mg		36 %
Potassium 1067.1mg		28 %
Total Carbohydrate 10.2g		3 %
	Dietary Fiber 2.5g	10 %
	Sugars, other 7.7g
Protein 40.9g		58 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 731

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