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Really probably the most superb braised hen (so tender, actually falling off the bone!) served in a heavenly crimson wine sauce!

Easy Coq Au Vin - Truly the most amazing braised chicken (so tender, literally falling off the bone!) served in a heavenly red wine sauce!

This has rapidly turn into one in every of my favourite cozy-winter meals. It’s extremely easy with straightforward to search out elements, most of which I usually have available.

And hi there? A crimson wine sauce with probably the most tender, fall-off-the-bone hen braised to perfection?

Easy Coq Au Vin - Truly the most amazing braised chicken (so tender, literally falling off the bone!) served in a heavenly red wine sauce!

What’s to not love? To not point out the tender carrots and mushrooms with crisp bacon items (an added bonus, in fact).

You possibly can in fact use different elements of the hen as wanted (ex. drumstick) however I personally want bone-in, skin-on hen thighs. When able to serve, don’t let that crimson wine go to waste. It’s going to pair completely with this meal alongside some mashed potatoes or rice.

Straightforward Coq Au Vin

Really probably the most superb braised hen (so tender, actually falling off the bone!) served in a heavenly crimson wine sauce!

hen

Straightforward Coq Au Vin

20 minutes1 hour

Chungah Rhee

Elements:

  • 3 slices bacon, diced
  • 6-8 bone-in, skin-on hen thighs
  • Kosher salt and freshly floor black pepper, to style
  • 8 ounces cremini mushrooms, halved
  • 3 shallots, quartered
  • 3 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 2 tablespoons tomato paste
  • 1 cup dry crimson wine
  • 1 1/2 cups hen inventory
  • 4 sprigs recent thyme
  • 3 carrots, halved lengthwise and lower into thirds
  • 2 tablespoons chopped recent parsley leaves

Instructions:

  1. Warmth a big braiser over medium excessive warmth. Add bacon and cook dinner till brown and crispy, about 6-8 minutes. Switch to a paper towel-lined plate, reserving extra fats within the braiser.
  2. Season hen thighs with 1 teaspoon salt and 1/2 teaspoon pepper.
  3. Working in batches, add hen to the braiser, skin-side down, and sear either side till golden brown, about 2-3 minutes per aspect; put aside. Drain extra fats, reserving 2 tablespoons within the braiser.
  4. Add mushrooms and shallots, and cook dinner, stirring sometimes, till mushrooms are tender and browned, about 5-7 minutes; season with salt and pepper, to style.
  5. Stir in garlic till aromatic, about 1 minute.
  6. Whisk in flour and tomato paste till evenly browned, about 1 minute.
  7. Stir in wine, scraping any browned bits from the underside of the braiser. Stir in hen inventory, thyme and carrots. Return hen to the braiser.
  8. Carry to a boil; cut back warmth and simmer, partially lined, turning the hen a few times, till hen has utterly cooked by, reaching an inside temperature of 175 levels F, about 40-45 minutes.
  9. Stir in bacon and parsley; season with salt and pepper, to style.
  10. Serve instantly.