• Katherine Arthurs

Simple Coq au Vin

Did you know...If your plate contains the bay leaf...then it brings you good luck! Well, I got 2...Bring on the good luck!


Simple Coq au Vin

4 slices of bacon, chopped 1 medium-small yellow onion, small diced 1 large shallot, small diced 3 large garlic cloves, minced 2 tablespoons olive oil 1 cup sliced cremini mushrooms 1 tablespoon dried thyme 1 small russet potato or baby heirloom potatoes, cut in ½ inch pieces 2-3 medium carrots, chopped 2 tablespoons tomato paste 1 1/2 pounds chicken breast or bone in pieces (this will take longer to cook) Salt & pepper 1 ½ cups red wine 2 cups chicken bone broth 2 bay leaves 1-2 scallions, chopped

In a dutch oven, cook bacon until it’s crispy over medium/low heat. Add onion, shallot and garlic and sauté until softened. Add olive oil, mushrooms, thyme potatoes, carrots and tomato paste. Stir to combine everything – cook for 3 minutes. Push all ingredients to the sides of the pan. Season the chicken with salt and pepper. Add to the pan. Sear on both sides 4-6 minutes depending on the thickness of the chicken. Add red wine, bone broth and bay leaves. Stir everything together. Increase the heat so that it comes to a rapid simmer – cover if needed.

Reduce the heat to medium so that it stays simmering and uncovered for 12 minutes (longer if you have bone in chicken). Turn heat off – the dutch oven will retain it’s heat and allow some of the sauce to thicken more. **if needed add 1 tablespoon tapioca powder to thicken sauce.

Serve over noodles, couscous or rice…or by itself. Remove bay leaves or not…It’s good luck after all! Sprinkle scallions on top – or parsley. Enjoy!