Coq au Vin

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Season Chicken and Cook Rice

• 150g Chicken thigh
• 100mL red wine
• 1 garlic clove
• 50g White Rice, Uncooked

Marinate your chicken in red wine, garlic, and a pinch of salt for minimum 30 minutes or preferrably overnight. Save marinade for later. Grab a sauce pot and prepare your rice according to package instructions. Keep warm and set aside.

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Cook the Chicken and Vegetables

• 1 Strip Bacon
• 1/2 Small Onion
• 1 Small Carrot
• 1 Garlic Clove
• 1 tbsp Tomato Paste

Add the diced bacon and cook until crispy and fat renders out into the pot. Add the chicken to the pot and brown on all sides. Remove bacon and chicken and set aside. In the same pot, add the diced onion and carrot. Cook until vegetables are soft, about 4-5 minutes. Add in minced garlic and tomato paste and stir for another minute until fragrant.

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Combine and Simmer

• 3 Sprigs Thyme
• 1 Bay Leaf
• 100mL chicken broth

Return the chicken and bacon to the pot. Add the red wine marinade and bring to a boil to reduce and thicken a bit, around 5 minutes. Add in chicken broth, thyme, and bay leaf. Bring to a simmer, cover, and cook on low heat for 30 minutes.

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Finish the Dish

• 30g Mushrooms
• 1 tsp Olive Oil
• 1 tsp Cornstarch
• 5g Fresh Parsley

Remove the lid and bring to a light boil, this will reduce and thicken the sauce, around 5-10 minutes. In a small pan, heat olive oil over medium heat and cook the mushrooms until they release their moisture and become brown. Once sauce has reached your desired consistency add the mushrooms to the pot with the chicken. Cook for an additional 5 minutes, stirring occasionally. Remove the bay leaf and sprigs of thyme before serving on a bed of white rice. Garnish with fresh parsley.