CHEF JOHNS COQ AU VIN
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Season chicken thighs all over with salt and black pepper. Place bacon in a large, oven-proof skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon with a slotted spoon to a paper-towel lined plate, leaving drippings in the skillet. Increase heat to high and place chicken, skin-side down, into skillet. Cook in hot skillet until browned, 2 to 4 minutes per side. Transfer chicken to a plate; drain and discard all but 1 tablespoon drippings from the skillet. Lower heat to medium-high; saute mushrooms, onion, and shallots with a pinch of salt in the hot skillet until golden and caramelized, 7 to 12 minutes. Stir flour and butter into vegetable mixture until completely incorporated, about 1 minute. Pour red wine into the skillet and bring to a boil while scraping browned bits of food off of the bottom of the pan with a wooden spoon. Stir bacon and thyme into red wine mixture; simmer until wine is about 1/3 reduced, 3 to 5 minutes. Pour chicken broth into wine mixture and set chicken thighs into skillet; bring wine and stock to a simmer. Cook chicken in the preheated oven for 30 minutes. Spoon pan juices over the chicken and continue cooking until no longer pink at the bone and the juices run clear, about 30 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Transfer chicken to a platter. Place skillet over high heat and reduce pan juices, skimming fat off the top as necessary, until sauce thickens slightly, about 5 minutes. Season with salt and pepper; remove and discard thyme. Pour sauce over chicken.
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Sunvi Khan
[email protected]I'm not a big fan of coq au vin, but this recipe was actually pretty good. The chicken was cooked perfectly and the sauce was rich and flavorful.
Aisha Humaira
[email protected]The coq au vin was very good. The chicken was tender and the sauce was flavorful. I would definitely make this again.
Tiffany 125
[email protected]This is my new go-to coq au vin recipe. It's easy to make and always turns out delicious. I love the rich, flavorful sauce.
Jerri Burton
[email protected]The coq au vin was a bit bland for my taste. I would recommend adding more herbs and spices to the recipe.
Sino Mhlada
[email protected]This is the best coq au vin recipe I've ever tried. The chicken was cooked to perfection and the sauce was amazing. I will definitely be making this again!
CJ AUDIO ROOM
[email protected]I followed the recipe exactly and the coq au vin turned out perfectly. The chicken was tender and juicy, and the sauce was rich and flavorful. I would definitely recommend this recipe.
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[email protected]The coq au vin was delicious! I made it for a dinner party and everyone loved it. The sauce was especially flavorful.
Brad West
[email protected]The coq au vin was a bit too salty for my taste, but overall it was a good recipe. I would recommend using less salt next time.
Qeys Apple shop
[email protected]This was my first time making coq au vin and it turned out great! The instructions were easy to follow and the dish was delicious. I will definitely be making this again.
PRINCE NSOWAH
[email protected]I've made this coq au vin recipe several times and it's always a crowd-pleaser. The key is to use a good quality wine and to let the chicken braise for at least 2 hours.
Enemy 99
[email protected]This coq au vin recipe is a winner! The chicken was fall-off-the-bone tender and the sauce was rich and flavorful. I served it over mashed potatoes and it was a hit with my family.