Coq au Vin

Name: Coq au Vin
Yield: 4 servings
Ingredients: 1 2 tablespoons vegetable oil, divided; 1 5 skin-on, bone-in chicken legs (thigh and drumstick); 1 Kosher salt and freshly ground black pepper; 1 N/A freshly ground black pepper; 1 12 ounces thick-cut bacon, cut crosswise into 1/3" slices; 1 3 carrots, peeled, chopped; 1 3 celery stalks, minced; 1 1 onion, minced; 1 4 cups dry red wine, such as Burgundy, divided; 1 1/2 cup tomato paste; 1 1 quart low-sodium chicken broth; 1 12 sprigs thyme; 1 6 sprigs rosemary; 1 1 pound assorted wild mushrooms; 1 such as oyster and maitake; 1 cleaned; 1 cut into bite-size pieces (about 8 cups)

From the kitchen of Carly

Chicken braised in red wine with bacon, root vegetables, and herbs until the meat falls from the bone and the sauce turns rich and glossy. A French classic that tastes like comfort and sophistication in one pot.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

12 tablespoons vegetable oil, divided
15 skin-on, bone-in chicken legs (thigh and drumstick)
1Kosher salt and freshly ground black pepper
1N/A freshly ground black pepper
112 ounces thick-cut bacon, cut crosswise into 1/3" slices
13 carrots, peeled, chopped
13 celery stalks, minced
11 onion, minced
14 cups dry red wine, such as Burgundy, divided
11/2 cup tomato paste
11 quart low-sodium chicken broth
112 sprigs thyme
16 sprigs rosemary
11 pound assorted wild mushrooms
1such as oyster and maitake
1cleaned
1cut into bite-size pieces (about 8 cups)

Instructions

Preheat oven to 350°F. Heat 1 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 rendered. Add carrots, celery, and onion; cook until onion is translucent, 7-8 minutes. Stir in 1 cup wine and tomato paste; simmer for 2-3 minutes. Add remaining 3 cups wine. Boil until wine is reduced by half, 15-20 minutes. Return chicken to pot.
Add broth. Tie thyme and rosemary sprigs together; add to pot. Bring to a boil and cover pot. Transfer pot to oven and braise until chicken is tender, about 1 1/4 hours.
Meanwhile, heat 1 tablespoon oil in a large pot over medium-high heat. Add mushrooms; sauté until browned, about 5 minutes.
Transfer chicken from sauce to pot with mushrooms; keep warm. Simmer sauce over medium heat until reduced by 1/3, about 20 minutes. Season with salt and pepper.
Add mushrooms and chicken to sauce. DO AHEAD: Coq au vin can be made 3 days ahead. Chill uncovered until cold. Cover; keep chilled. Rewarm before serving.