Coq au Vin

Yield: 2 servings
Cook Time: 1 hour

Ingredients

• 2 (10-ounce) chicken leg quarters, trimmed

• 1 teaspoon table salt, divided

• ½ teaspoon pepper, divided

• 2 slices bacon, cut into 1-inch pieces

• Extra-virgin olive oil

• 8 ounces cremini mushrooms, trimmed and quartered

• 2 shallots, halved through root end

• 2 teaspoons tomato paste

• 2 garlic cloves, minced

• 2 teaspoons all-purpose flour

• 1 teaspoon minced fresh thyme

• 1 cup beef broth

• ½ cup dry red wine

• 1 tablespoon chopped fresh parsley

Directions

1. Brown the Chicken. Begin by patting the chicken dry, then seasoning it with ½ teaspoon of salt and ¼ teaspoon of pepper. Place the seasoned chicken skin-side down in a 10-inch nonstick skillet over medium-high heat. Cook the chicken, without moving it, until the skin is well-browned, which should take 7 to 9 minutes. Once browned, transfer the chicken to a plate, ensuring the skin side is facing up.

2. Cook the Bacon and Sauté Vegetables. Next, add the bacon to the rendered chicken fat left in the skillet. Cook the bacon over medium heat until it is crispy, typically taking 5 to 7 minutes. Using a slotted spoon, remove the bacon to a paper towel-lined plate and set it aside. Pour off all but 2 tablespoons of fat from the skillet (add oil if necessary to reach this amount). Heat the remaining fat over medium heat until it shimmers. Add the mushrooms, shallots, the remaining ½ teaspoon of salt, and the remaining ¼ teaspoon of pepper. Cook these vegetables, stirring occasionally, until they are softened and browned (7–9 minutes).

3. Build the Sauce. To start the sauce, stir in the tomato paste, garlic, flour, and thyme. Continue cooking until the mixture becomes fragrant, about 1 minute. Slowly stir in the broth and wine, ensuring the sauce is well-combined, then bring the mixture to a simmer.

4. Simmer and Finish. Finally, nestle the chicken, skin-side up, into the sauce, making sure to pour in any juices that accumulated on the plate. Reduce the heat to medium-low, cover the skillet, and simmer until the chicken registers an internal temperature of 200°, which should take about 20 minutes. Remove the skillet from the heat and let the chicken rest, uncovered, in the sauce for 10 minutes. Season the sauce with salt and pepper to taste, then sprinkle the finished dish with parsley and the reserved crispy bacon before serving.