Description
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.
Ingredients
- Skinless Chicken Thighs
- Salt
- Pepper
- Grapeseed Oil
- Bacon
- Shallots
- Tomato Paste
- Tomatoes
- Garlic Clove
- Bay Leaf
- Red Wine
- Worcestershire Sauce
- Fresh Thyme
- Chicken Stock
Instructions
- 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