Coq Au Vin

This is a French dish made popular in the early 20th century, but rumor has it that it dates back to the time of Julius Caesar.  The name translates to "Rooster in Wine", and the original idea was to make the tough rooster meat edible.  But nowadays it's made with chicken thighs and drums.   It's important to use bone-in / skin-on dark meat for best results, and don't get talked into boneless / skinless chicken breasts because those would ruin the flavour and texture.     

The traditional recipe calls for burgundy wine, but there are several versions using other wines, ports and even champagnes; and each version has is named after the (French) wine's region of origin.  (For example: Coq au Champagne.)  I use sweeter and cheaper red blends (that you buy in the big cheap bottles) instead of an expensive wine, and of course I enjoy a glass or two while I cook.   The preparation is similar to that of beef bourguignon, so I will post that recipe somewhere too.

Ingredients:

• 8 bone-in/ skin-on chicken thighs.
• salt and ground black pepper.
• 8 ounces bacon sliced into 1/2 inch pieces.
• 12 to 14 large mushrooms, quartered.
• 1 large yellow onion, very coarsely diced.
• 2 small sliced shallots.
• 1 tablespoon all-purpose flour.
• 1 tablespoon butter.
• 1 1/2 cups red wine.
• 1 teaspoon dried thyme (or 6 sprigs fresh thyme).
• 2 bay leaves
• 1 cup of chicken broth (or one cup of water with chicken bouillon cube).

How to:

• Dry the chicken with paper towel and season all over with salt and pepper
• Cook the bacon over medium-high heat in a large oven proof skillet until evenly browned (about 10 minutes) and transfer to a plate with a slotted spoon, leaving the drippings in the skillet
• Increase the heat to high and place the chicken, skin side down, until browned.  The original recipes suggest about 2 to 4 minutes per side, but I brown longer, until the skin is somewhat crispy.  Then transfer the chicken to a plate.
• Lower the heat to medium high, and sauté the mushrooms, onion and sliced shallots with a little salt in the skillet until golden brown and carmelized. (about 10 minutes).
• Stir the flour and butter into the vegetable mixture until incorporated. (about 1 minute)
• Add the red wine and bring to a boil while scraping the bits of the bottom of the pan with a wooden spoon or spatula. (The best bits for flavour).
• Stir in the bacon, bay leaves, and thyme into the mixture, and simmer until about 1/3 reduced. (about 3 to 5 minutes)
• Pour the chicken broth into the mixture and set the chicken thighs into the skillet, bringing to a simmer.
• Cook the chicken in a preheated over at 375 degrees for 30 minutes.  Spoon the juices over the chicken and continue cooking until the internal temperature reaches around 165 to 170 degrees F.  (About another 30 minutes).
• Remove from the oven, remove the chicken to a plate and bring the skillet to a boil over high heat on the stove until the sauce reduces and thickens slightly.  
• Discard the bay leaves and sprigs of thyme if you used sprigs.
• Season to taste with salt and pepper and pour the sauce over the chicken.

Goes with:

I like to serve with German broad noodles, green salad, and steamed oriental stir fry vegetables.  It works great with roasted marinated asparagus stalks too.  But I think roasted potato, or boiled potatoes with butter and parsley would be a great side.  Or go with whatever you wish and have handy.