Coq Au Vin Chicken With Wine

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This recipe appeared in cook's illustrated magazine. What makes it unique is that, by using boned thigh meat and cooking in two pots, the preparation time for this classic dish is abbreviated to only 90 minutes.

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Steps

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When cool , peel the outer skin.

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In a large saucepan , place the wine , broth , parsley sprigs , thyme and bay leaf.

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Bring to a simmer and cook for about 25 minutes or until reduced to about 3 cups.

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While the sauce is simmering , brown the bacon in a dutch oven , about 8 minutes.

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With a slotted spoon , transfer the bacon to a paper-towel-lined plate.

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Reserve 2 t.

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Fat in a small bowl and discard the rest.

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Season the chicken with salt and pepper and a little greek seasoning.

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Add 1 t.

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Of the reserved fat to the dutch oven and heat until just smoking.

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Add 1 / 2 the chicken in a single layer and lightly brown for about 2 minutes per side.

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Transfer chicken to a plate and repeat this step with the remaining chicken and fat.

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Melt 3 t.

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Butter in now-empty dutch oven over medium heat.

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When foaming subsides add the onions and mushrooms and cook about 7 minutes until lightly browned.

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Add garlic , tomato paste and flour and cook about 1 minute.

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Remove the bay leaf.

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Add the reduce.

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Ingredients

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pinot noir wine, chicken broth, fresh parsley, fresh parsley leaves, fresh thyme, bay leaf, bacon, boneless skinless chicken thighs, salt & fresh ground pepper, unsalted butter, frozen pearl onions, cremini mushrooms, garlic cloves, tomato paste, all-purpose flour