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Coq Au Vin (Chicken in Red Wine Sauce)

Chicken cooked in a lucious red wine sauce.  Decidant and rich with butter, garlic and herbs.

Have a piece of crusty bread on hand to sop up that gravy!

Servings 6

Ingredients

  • 2 pats butter or a drizzle of olive oil
  • 5/6 chicken pieces, bone in or boneless
  • 1 tsp salt
  • 1 tsp black pepper
  • 1/2 package bacon cooked crisp and crumbled
  • 3 medium carrots peeled and chopped small
  • 1 medium onion chopped fine
  • 3 cloves garlic minced
  • 2 cups dry red wine
  • 1/2 cup tomato paste
  • 2 cups beef broth (gluten free)
  • 1 tsp thyme or Herb de Provence (Thyme, Basil, Rosemary and other spices- a must have!)
  • 2 bay leaves

Instructions

  1. Preheat oven to 350°F. Heat one tablespoon oil in an ovenproof pot over medium-high heat. Season chicken with salt and pepper. Cook chicken in batches until browned, 5-6 minutes per side. Transfer to a plate.

    Add bacon to pot; cook until crisp. Add carrots, minced garlic and onion; cook until onion is translucent (see through)  5 or so  minutes. Stir in wine, broth, bay leaves and tomato paste.  Return chicken to pot.

    Transfer pot to oven and cook until chicken is tender, about 1 1/4 hours.

    Season with salt and pepper.  Remove the chicken and transfer to plate.

    If mixture needs to be thickened , take ¼ cup cornstarch and combine with enough cold water to make a loose mixture. Add to the sauce and stir to thicken over medium heat.   Add  the chicken back  to the sauce and serve over rice or noodles.

    Martha Tip:  Never mix corn starch with anything but cold water, otherwise it will get lumpy.