Coq au Vin with Chicken Thighs

Embark on a Flavorful Journey: Savory Chicken Stew with a Twist

Ingredients

• 8 chicken drumsticks (2 pounds)
• Kosher salt
• Pepper
• 3 tablespoons of all-purpose flour
• 2 tablespoons of canola oil
• 1 slice of bacon, finely chopped (optional)
• 1/2 cup of finely chopped carrot
• 1/2 cup of finely chopped onion
• 1/2 cup of finely chopped celery
• 1/2 cups of chopped mushrooms (about 3 ounces)
• 2 cloves of garlic, thinly sliced
• 1/2 cup of brandy
• 1 tablespoon of tomato paste
• 1 bottle of dry red wine
• 1 cup of chicken stock
• 2 sprigs of thyme, plus additional thyme for garnish

Cooking Instructions

Begin by seasoning your chicken drumsticks liberally with kosher salt and pepper, then liberally coat them with 2 tablespoons of flour. Heat a large cast-iron casserole over moderate-high heat, then add the canola oil. Once the oil is shimmering, carefully place the chicken into the casserole, turning them until they reach a beautiful golden color, about 5 minutes. Once done, remove the chicken and set it aside on a plate.

Next, toss the chopped bacon into the same casserole. Cook it for 1 to 2 minutes until it's nice and crispy. Then, mix in the finely chopped carrot, onion, celery, mushrooms, and garlic. Stir these together over medium heat for about 5 minutes, or until they take on a golden hue.

Now for a splash of excitement! Pour in the brandy and let it bubble away until reduced by half, which should take about a minute. Stir in the tomato paste along with the remaining tablespoon of flour, ensuring everything is well combined. Then, pour in the dry red wine, chicken stock, and throw in your thyme sprigs. Bring this aromatic mixture to a boil.

It’s time to return the chicken to the pot, bringing everything down to a gentle simmer. Cover the pot and let it cook on low heat, occasionally turning the chicken, for approximately 1 and a half hours, or until the chicken is exceptionally tender. Afterward, transfer the chicken back to the plate.

While the chicken rests, let the sauce simmer uncovered, allowing it to thicken and reduce by half for about 10 minutes. Adjust seasoning with salt and pepper, and remove the thyme sprigs. Finally, return the chicken to the luscious sauce and warm through before garnishing with freshly chopped thyme.

Serve hot and enjoy a dish that is perfect for cozy gatherings or a comforting night in. This delightful chicken stew can be refrigerated for up to 3 days. Pair it with a glass of exquisite red Burgundy for an unforgettable culinary experience.