Coq au Vin - Simplified Version

Indulge in a classic French dish with a modern twist! This Coq au Vin is a hearty chicken stew braised with red wine, mushrooms, and aromatic herbs, perfect for a cozy night in.

Steps

1. In a medium saucepan, heat olive oil over medium heat. 2. Season the chicken thigh with salt and pepper, then add it to the pan, skin-side down. Sear until golden brown, about 5 minutes. 3. Flip the chicken and add the onion, garlic, carrots, and mushrooms. Sauté for another 3 minutes. 4. Pour in the red wine and chicken broth, then add the thyme and bay leaf. 5. Bring to a simmer, cover, and reduce heat to low. Cook for 30 minutes, or until the chicken is tender. 6. Remove the chicken and let it rest for a few minutes. 7. Optional: Reduce the sauce further on high heat if desired. 8. Serve the chicken with the sauce poured over and garnish with fresh parsley.

1 chicken thigh (bone-in, skin-on) 1 cup red wine (preferably Burgundy) 1/2 cup chicken broth 1/2 cup mushrooms, sliced 1 small carrot, chopped 1/4 onion, diced 1 clove garlic, minced 1 tablespoon olive oil 1 sprig of thyme Salt and pepper to taste 1 bay leaf Fresh parsley for garnish (optional)