Best Version of Coq Au Vin

 

I used white onion. You can use yellow or videlia. The French recipe per Julia child is yellow onion. The baby carrots was my addition along with the Thyme. Calls for Rosemary and 2 Bay Leaves. Worcestershire sauce was my addition. Adds a little color and flavor. 

I used 3 different varieties of shrooms. The original only calls for White as I’m not sure the other ones were readily available. 

I cubed 2 potatoes and cooked in air fryer after tossing in flavored olive oil. 


Ingredients

4 strips of precooked bacon chopped

4-5 Chicken thighs 

2 cups chopped onion

2 cloves garlic chopped 

Baby carrots

5 whole sprigs Thyme

White cap, shiitake, and baby Bella sliced mushrooms 

2 cups chicken bone broth 

2 cups red cooking wine

2 Tbsp of butter

1 Tbsp of flour

1 Tbsp of cornstarch 

2 Tbsp of Worcestershire 

Cook bacon in a heavy pot like Lodge or Le Cruset for a couple minutes until there is rendered fat. Place the chicken fat side down in the pan. Cook 6 minutes on both sides until crisp. 

Add carrots, onions, garlic and thyme. Cook 6 minutes. Remove chicken and place on plate and set aside . 

Add chicken broth, cooking wine, mushrooms , bring to a boil for 3 minutes. Add butter. Mix flour and Worcestershire together until smooth before adding to pot. Cook for 2 minutes. Add a tablespoon of warm sauce to dish add cornstarch stir until smooth. Cook sauce until thickened. Add chicken back in pot and heat through about 4 minutes. Serve with roasted potatoes. 


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