Coq au vin

Coq au vin

Ingredients (for 4)

  • 4 chicken thighs, or any other part of your choice
  • 1 pack of lardons (petit salé)
  • 1 large onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 500 gr mushrooms, halved or quartered
  • 2 cups of red wine
  • 2 tblsp tomato paste
  • 1 tsp thyme
  • 2 tsp salt
  • About 1/4 cup flour

 

 

Preparation
Cooking time: 1 hour 15 min

  • Dust chicken with flour. Fry in olive oil on high heat until browned. Set aside. In the same stock pot, fry the lardons.
  • Add chopped onions, carrots, and celery and fry until softened, scrapping the bottom of the pot to get any browned bits.
  • Add browned chicken thighs and tomato paste into the pot. Then add about 2 cups of red wine, and just enough water until the chicken and vegetables are covered by about 2 cm or so. Season with salt and thyme. Turn heat down to medium-low and allow to simmer for about an hour or until the stew is thickened to your liking.
  • About half an hour before serving, add mushrooms so they don’t become too mushy.