An easy and modern adaptation to the classic Coq Au Vin, this savoury meal can be served over egg noodles, mashed potatoes, or as a stew with fresh crusty bread and butter. The smell of this dish cooking is nearly unbearable, it's so delicious!
1 large package of chicken thighs with skin (9-12 pieces)
1/2 lb of bacon
2 cups dry red or white wine
2 cups instant chicken stock
2 tbsp tomato paste
1 large onion; diced
1 stick celery; chopped
1 peeled carrot; chopped
1/2 lb mushrooms; quartered
5-10 garlic cloves minced or smashed- you can use as little or as much as you like (I might even use a whole bulb)
2 bay leaves
Splash of liquor (Whiskey, Cognac, etc)
2 tsp flour
Start by frying the bacon in a large sauce pot - you'll be using this pot for everything so it needs to be large. Remove bacon when it is 75-80% cooked and chop it up into bits
Generously salt and pepper chicken thighs, and cook in bacon fat on medium heat for about 7-8 minutes skin side down (until lightly browned). Flip and cook another 4 minutes or so, then remove and set aside with bacon.
Put onion, celery, carrot, and garlic in the bacon/chicken fat and cook until soft, scraping fond from bottom of the pan as you go. The slower you cook the veg, the more incorporated they will be in the sauce, so take your time and use lower heat. Deglaze pan with a splash of whisky, cognac, or whatever liquor you have handy. Raise heat.
Add chicken stock as the alcohol is mostly evaporated, then wine, chicken, bacon, tomato paste, and bay leaves. Bring up to a simmer while stirring, add mushrooms, then reduce to low heat, cover, and simmer for 30-40 minutes, stirring occasionally.
Remove lid and slowly sprinkle a teaspoon or two of flour on the surface and stir to thicken sauce if desired. Salt and pepper to taste (shouldn't need much - if any - if you used plenty when frying the chicken)
Pour yourself a glass of wine and enjoy!