Prep 15 mins
Cook 1 hr 15 mins
This is a more approachable version of traditional Coq au Vin. You must try this new twist on the lovely french classic. I recommend serving with salad and fresh bread.
- 6 skinless chicken thighs
- 1 teaspoon salt
- 1 teaspoon pepper
- 3 tablespoons grapeseed oil
- 8 slices bacon, chopped
- 3 shallots, chopped
- 1 tablespoon tomato paste
- 1 tomatoes, diced
- 1 garlic clove, minced
- 1 bay leaf
- 4 cups red wine
- 2 tablespoons Worcestershire sauce
- 1 sprig fresh thyme
- 2 cups chicken stock
- Season chicken thighs with salt and pepper.
- In a hot saute pan, heat grapeseed oil over medium-high heat. Sear chicken on both sides. Set aside.
- Add bacon to the pan and cook off fat. When bacon is almost cooked, add shallots.
- After 2 minutes, add tomato paste, tomato chunks, garlic, and bay leaf for seasoning. Turn heat down to low-medium and cook for about 5 minutes, continually stirring with a wooden spoon.
- Deglaze pan with wine and cook for 10 minutes.
- Return chicken to pan, add thyme sprigs and chicken stock.
- Cover with foil and place in preheated oven of 350 degrees. Cook for 1 hour.
- Remove foil and continue cooking after stirring chicken uncovered for 15 minutes.
Absolutely delicious! Made exactly as written for a dinner party and everyone raved. Crusty French bread is a must to soak up the "to-die-for" sauce. Thanks Adopted Parisian for a definite keeper.
Wonderful tasting recipe. I did alter it slightly by adding a chopped carrot, a can of sliced mushrooms and I increased the tomato paste to 2 TBL to make it thicker. I served it over whole wheat noodles. This recipe is just bursting with flavors.