Straightforward Coq Au Vin – Rattling Scrumptious

Really probably the most superb braised rooster (so tender, actually falling off the bone!) served in a heavenly crimson wine sauce!

This has shortly grow to be considered one of my favourite cozy-winter meals. It’s extremely easy with straightforward to search out elements, most of which I sometimes have readily available.

And good day? A crimson wine sauce with probably the most tender, fall-off-the-bone rooster braised to perfection?

What’s to not love? To not point out the tender carrots and mushrooms with crisp bacon items (an added bonus, after all).

You may after all use different components of the rooster as wanted (ex. drumstick) however I personally desire bone-in, skin-on rooster thighs. When able to serve, don’t let that crimson wine go to waste. It’ll pair completely with this meal alongside some mashed potatoes or rice.

Straightforward Coq Au Vin

Yield: 4 servings

prep time: 20 minutes

cook dinner time: 1 hour

whole time: 1 hour 20 minutes

Really probably the most superb braised rooster (so tender, actually falling off the bone!) served in a heavenly crimson wine sauce!

rooster

Straightforward Coq Au Vin

20 minutes1 hour

Chungah Rhee

Elements:

• 3 slices bacon, diced
• 6-8 bone-in, skin-on rooster thighs
• Kosher salt and freshly floor black pepper, to style
• 8 ounces cremini mushrooms, halved
• 3 shallots, quartered
• 3 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 2 tablespoons tomato paste
• 1 cup dry crimson wine
• 1 1/2 cups rooster inventory
• 4 sprigs recent thyme
• 3 carrots, halved lengthwise and reduce into thirds
• 2 tablespoons chopped recent parsley leaves

Instructions:

1. Warmth a big braiser over medium excessive warmth. Add bacon and cook dinner till brown and crispy, about 6-8 minutes. Switch to a paper towel-lined plate, reserving extra fats within the braiser.
2. Season rooster thighs with 1 teaspoon salt and 1/2 teaspoon pepper.
3. Working in batches, add rooster to the braiser, skin-side down, and sear each side till golden brown, about 2-3 minutes per facet; put aside. Drain extra fats, reserving 2 tablespoons within the braiser.
4. Add mushrooms and shallots, and cook dinner, stirring often, till mushrooms are tender and browned, about 5-7 minutes; season with salt and pepper, to style.
5. Stir in garlic till aromatic, about 1 minute.
6. Whisk in flour and tomato paste till evenly browned, about 1 minute.
7. Stir in wine, scraping any browned bits from the underside of the braiser. Stir in rooster inventory, thyme and carrots. Return rooster to the braiser.
8. Convey to a boil; cut back warmth and simmer, partially coated, turning the rooster a few times, till rooster has fully cooked by means of, reaching an inner temperature of 175 levels F, about 40-45 minutes.
9. Stir in bacon and parsley; season with salt and pepper, to style.
10. Serve instantly.

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