Coq au Vin

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A classic! This succulent French dish with chicken braised in red wine, cognac, and pancetta is a real crowd pleaser. A hearty meal that satisfies the need for comfort food. Perfectly paired with mashed potatoes.

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Makes: 8 servings || Takes: 90 Minutes

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4 Chicken thighs

4 Chicken legs

8 (thick pieces cut into cubes) pancetta bacon

2 onions

1 cup red wine

1 cup cognac

4 cloves garlic

6 mushrooms

Avocado oil

Salt and pepper

1 cup flour

1 fresh sprig thyme

Bay leaf[/vc_column_text][/vc_column_inner][/vc_row_inner][/vc_column][vc_column width=”1/2″][vc_column_text]


Preheat the oven to 425 (Full Steam function).

This recipe will begin by prepping the chicken, the onion and mushroom and the pancetta bacon.

Dice the mushrooms and onions and sear on high heat. Once the mushrooms and onions turn golden, lower the heat to low and sauté until the chicken and bacon is cooked. Stir occasionally.

Dredge the chicken in the flour and season with salt & pepper. Sear in pan with avocado oil on high heat and place aside in Pyrex dish.

Cook the bacon on medium heat in a pan until golden brown.

Pour the onions, mushrooms and bacon on top of the chicken in the Pyrex dish

Add 1 cup of red wine, 1 cup of cognac, 4 cloves crushed garlic, spring of thyme and bay leaf. Add salt and pepper to taste, wrap the Pyrex with foil and place in the oven for 40 minutes. After the 40 minutes, turn the oven off and let the chicken sit in the oven for another 10 minutes. Remove and serve.[/vc_column_text][/vc_column][/vc_row][vc_row full_width=”stretch_row_content” css=”.vc_custom_1531152059323{padding-right: 15% !important;padding-left: 15% !important;background: #5bc9b2 url( !important;}”][vc_column][vc_basic_grid post_type=”post” max_items=”-1″ style=”pagination” element_width=”3″ item=”1525″ grid_id=”vc_gid:1534860843777-39298b93-bbb3-8″ taxonomies=”38″][/vc_column][/vc_row]