Coq au Vin

A classic French chicken dish where tender chicken is braised in red wine with mushrooms, onions, and bacon, creating a rich and flavorful stew.

Steps

1. Heat olive oil in a heavy skillet over medium heat. 2. Season the chicken thigh with salt and pepper, then brown it skin-side down until golden, about 5 minutes. 3. Remove chicken and set aside. 4. Add bacon to the skillet and cook until crisp. 5. Add onions and garlic; sauté until softened. 6. Stir in mushrooms and cook until lightly browned. 7. Return chicken to the skillet. 8. Mix in tomato paste, then pour in red wine and chicken broth. 9. Add thyme sprig, bring to a simmer, then cover and cook on low heat for 40 minutes until chicken is tender. 10. Remove thyme, adjust seasoning with salt and pepper. 11. Garnish with chopped parsley and serve hot.

1 chicken thigh (bone-in, skin-on) 50g bacon, diced 50g button mushrooms, sliced 1 small onion, chopped 1 garlic clove, minced 100ml red wine (Burgundy preferred) 100ml chicken broth 1 tsp tomato paste 1 tbsp olive oil 1 sprig fresh thyme Salt and pepper to taste Fresh parsley for garnish