Coq au vin

Serves: 2 - Prep time: 20 min - Cook time: 40 min

Equipment

• Bowl
• Knife
• Frying pan
• Spatula

Ingredients

• 1 chicken breast (can be made with other pieces)
• 3/4 C red wine
• 3/4 C vegetable broth
• 3 strips bacon, cut into ½ inch pieces
• 1/2 onion, quartered then thinly sliced
• 1 carrot, cut into 1/2 -inch pieces
• 2 cloves garlic, minced
• 1 tablespoons tomato paste
• 1 teaspoons fresh thyme leaves
• 2 ounces mushrooms, thickly sliced
• Beurre manie (1 tbsp soft butter + 1 tbsp flour mixed together)
• Salt, pepper to taste.

Directions

• Place the chicken thighs and drumsticks in a medium-sized bowl and pour the wine, chicken stock over the top. Prep the vegetables.
• Add the bacon to a pan over medium-high heat. Cook until the bacon is crispy, about 8 minutes, then remove it from the pan.
• Remove the chicken from the wine marinade (save the wine). Place the chicken in the pan. Sear until it is golden on both sides (about 5 minutes on each side) and then remove the chicken.
• Add the sliced onion, carrots and mushrooms to the pan and let them cook until the onion is golden brown, about 7-8 minutes. Add the garlic to the pan and let cook for 1 minute. Add the bacon.
• Pour the reserved wine marinade into the pan, scraping the bottom to remove any stuck-on bits.
• Nestle the chicken into the pan and sprinkle the thyme over top. Turn the heat to low, and simmer for 20 minutes.
• Stir in the beurre manie and let the sauce thicken. Season to taste with salt and pepper.