Chicken au Vin Delight

Certainly! Chicken au Vin Delight is a delectable twist on the traditional French dish, Coq au Vin. This recipe will serve 4 people and takes about 2 hours to prepare and cook. Here’s how to make it:

Ingredients:

• Chicken:

  • 4 bone-in, skin-on chicken thighs
  • Salt and freshly ground black pepper
  • 2 tablespoons olive oil

• Marinade:

  • 2 cups red wine (Burgundy or Pinot Noir works well)
  • 2 garlic cloves, minced
  • 1 bay leaf
  • 1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried thyme
  • 1 teaspoon fresh rosemary, chopped, or 1/2 teaspoon dried rosemary

• For Cooking:

  • 4 strips of bacon, diced
  • 1 medium onion, finely chopped
  • 2 garlic cloves, minced
  • 1 cup chicken broth
  • 2 tablespoons tomato paste
  • 1 tablespoon all-purpose flour
  • 1 1/2 cups sliced mushrooms (button or cremini)
  • 2 large carrots, peeled and sliced
  • 1 cup pearl onions, peeled
  • 1 tablespoon unsalted butter
  • Fresh parsley, chopped (for garnish)

Instructions:

Step 1: Marinating the Chicken

1. Prepare the Marinade:

   • In a large bowl, combine the red wine, minced garlic, bay leaf, thyme, and rosemary.

2. Marinate the Chicken:

   • Season the chicken thighs with salt and pepper.
   • Submerge the chicken thighs in the marinade, ensuring they are well-coated.
   • Cover the bowl with plastic wrap and refrigerate for at least 1 hour (up to overnight for deeper flavor).

Step 2: Cooking the Chicken

1. Preheat the Oven:

   • Preheat your oven to 350°F (175°C).

2. Cook the Bacon:

   • In a large Dutch oven or oven-safe pot, heat the olive oil over medium heat.
   • Add the diced bacon and cook until crispy. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.

3. Brown the Chicken:

   • Remove the chicken thighs from the marinade (reserve the marinade) and pat them dry with paper towels.
   • Brown the chicken thighs in the bacon fat, skin-side down, until golden, about 4-5 minutes per side. Remove the chicken and set aside.

4. Sauté the Vegetables:

   • In the same pot, add the chopped onion and cook until translucent, about 5 minutes.
   • Add the minced garlic and cook for an additional 1 minute.

5. Add Flour and Tomato Paste:

   • Stir in the flour and tomato paste, cooking for about 2 minutes to combine.

6. Add Liquids and Vegetables:

   • Pour in the reserved marinade and chicken broth, stirring to deglaze the pot.
   • Add the sliced mushrooms, carrots, and pearl onions.
   • Return the chicken thighs and cooked bacon to the pot.

7. Bake:

   • Bring the mixture to a simmer on the stovetop.
   • Cover the pot and transfer it to the preheated oven.
   • Bake for 1 hour, or until the chicken is tender and cooked through.

Step 3: Finishing Touches

1. Finish the Sauce:

   • Remove the pot from the oven.
   • Carefully remove the chicken thighs and vegetables, setting them aside.
   • Simmer the sauce on the stovetop over medium heat for an additional 10-15 minutes to thicken, if necessary.

2. Butter and Garnish:

   • Stir in the butter until melted and sauce is silky.
   • Return the chicken and vegetables to the pot, coating them in the sauce.
   • Garnish with freshly chopped parsley.

Serving Suggestion:

• Serve Chicken au Vin Delight with crusty French bread, mashed potatoes, or over a bed of buttered egg noodles to absorb the rich sauce.
• Pair with a glass of the same red wine used in the marinade for a cohesive dining experience.

Enjoy your delightful and sophisticated take on a classic French dish!