Coq au Vin

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Season Chicken and Cook Rice

• 150g Chicken thigh
• 50g White Rice, Uncooked

Season the chicken with salt and pepper. 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
• 1/2 Celery Stick
• 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 onion, carrot, and celery. Cook until vegetables are soft, about 4-5 minutes. Add in garlic and tomato paste and stir for another minute until fragrant.

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Combine and Simmer

• 150mL Red Wine
• 100mL Chicken Broth
• 3 Sprigs Thyme
• 1 Bay Leaf

Return the chicken and bacon to the pot. Add the red wine, 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

In a small pan, heat olive oil over medium heat and cook the mushrooms until they release their moisture and become brown. Set aside. Mix the cornstarch with the same amount of cold water to make a slurry. Add the mushrooms to the pot with the chicken, and then stir in the cornstarch slurry to thicken the sauce. 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.