Bonjour, mes amis! Tonight we soar across the Atlantic and dare to take on an amazing French dish: coq au vin.
Coq au vin is another staple in our household, particularly when it’s cold outside and we have a little extra red wine around the house. (And if my mother-in-law or pastor is reading this, it’s, uh, just Welch’s Grape Juice). It also makes enough servings to warrant having some friends over to enjoy together.
And can you guess which part of the chicken we’re using? If you’ve been reading this article weekly, you already know: thighs, baby.
This recipe is certainly a labor of love, but the steps are easy to follow in the recipe linked below. This one has a video to boot.
For starters, you’ll create three separate fonds with bacon fat, chicken fat, and chicken broth. Once that’s up to speed, you’ll add shallots, mushrooms and skin on, bone-in thighs next.
Lastly, be sure to find a Burgundy for your red wine. I won’t steer you on brand, but treat yourself if you’re able. You’ll have enough to go around as well.
I love this recipe. Find a baguette at your local bakery, and whip up some mashed russet potatoes as a starch to pair well for the meal.
Merci beaucoup. Jouissez vous, et bon appetit.
8 oz sliced bacon
6 bone-in, skin-on chicken thighs
2 shallots, sliced
1/2 large yellow onion, diced (traditionally they use pearl onions)
10 large button mushrooms, quartered
2 tsp butter
2 tsp flour
1 1/2 cups red wine
1 cup chicken broth
6 springs thyme
salt and pepper to taste
Coq au vin recipe here.
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