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–+ servings

Coq Au Vin

Coq Au Vin ❤️ (my rendition) One of those simple and luxurious dishes… I changed up the classic flavors by adding spices that add the most intense warmth and depth of flavor. I am especially a huge fan of the Garam Masala by @thespicehunter which truly takes this recipe to the next level…
Servings: 4
By: Nadia Aidi
Prep 15 minutes
Cook 1 hour 30 minutes
Total 1 hour 45 minutes

Ingredients 

  • 2 lb chicken thighs, bone-in and skin-on
  • 4 oz pancetta
  • ¼ tsp dried thyme, The Spice Hunter
  • ½ bottle red wine
  • 1 ½ cup chicken stock
  • 2 cups mushrooms, I used king oyster and mycopia
  • 2 carrots, peeled and cubed
  • 3 shallots, sliced
  • 1 yellow onion, thinly sliced
  • 2 tbsp tomato paste
  • 3 garlic cloves
  • Olive oil
  • 1-2 sprigs rosemary
  • 1 tsp Garam Masala, The Spice Hunter
  • 1 tsp oregano, The Spice Hunter
  • 2.5 tbsp unsalted butter
  • 2.5 tbsp flour
  • Salt and pepper , to taste
  • Parsley, to taste
  • Parmigiano , to taste

Instructions

  • First, cook the pancetta on low heat to render the fat and get it crispy, about 10 minutes. Then, remove from the pan.
  • Secondly, turn heat up and preheat 2 minutes. Then, salt the chicken and sear skin on first, 2-3 minutes per side. Remove from pan.
  • On that same pan, drizzle a bit of olive oil and brown the onions and shallots for 5 minutes on medium high heat. Turn heat up and add the mushrooms, cook for 6-7 minutes. Then, add in tomato paste, thyme, garam masala, oregano and a salt/pepper. Cook for 2 minutes. Then, add in carrots, stock and wine.
  • Add the chicken skin up, making sure the skin is not covered by liquid. Then, roast at 300F for 25 minutes, raise heat to 350F and bake uncovered 25 minutes more. Broil 1-2 minutes to get the skin crispy.
  • Then, add butter to the pan and cook until lightly browned, add flour and stir for 2 minutes.
  • Remove chicken from the pan and set aside. Then, add the flour-butter mixture to the pan and bring to a boil until it thickens, about 5-6 minutes.
  • Lastly, serve the veggies and sauce over polenta, topping with the chicken (so the skin remains crispy), pancetta, parsley and parmesan.

Nutrition

Calories: 3471kcal, Carbohydrates: 93g, Protein: 186g, Fat: 230g, Saturated Fat: 75g, Polyunsaturated Fat: 41g, Monounsaturated Fat: 92g, Trans Fat: 2g, Cholesterol: 1050mg, Sodium: 2347mg, Potassium: 4768mg, Fiber: 13g, Sugar: 32g, Vitamin A: 22564IU, Vitamin C: 36mg, Calcium: 295mg, Iron: 15mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info