Coq au Vin

Base Recipe / 6 Servings:

2kg Chicken ( 10 piece cut / bone in)
120g Bacon ( Diced )
250g Onion
20g Garlic ( Minced )
150g Mushrooms ( Sliced )
500ml Red Wine ( Spatburgunder or Burgundy )
15ml Pommery or Maille Senf
30ml Tomato Concentrate
125ml Heavy Cream
15g Chopped Fresh Parsley
Salt and Pepper

Beurre manie:

30ml Unsalted Butter
30ml Flour

Instructions

1. Coat the chicken with salt, pepper, and flour. In a large skillet, melt the butter over medium heat. Add the chicken to the skillet and cook until it’s well browned, about 4 minutes per side.

2. Remove the chicken from the skillet and set aside. Add the bacon to the skillet and cook until the fat begins to render, about 3 minutes.

3. Add the onion and sauté until it becomes translucent, about 5 minutes. Add the garlic and mushrooms, and sauté until the mushrooms are tender, 5 to 6 minutes.

4. Add the browned chicken back to the skillet. Pour the wine into the skillet, stir in the mustard and tomato concentrate and bring the mixture to a simmer over medium-low heat.

5. Cover the skillet and simmer until the chicken is almost fully cooked, 15 to 20 minutes.

6. Uncover the skillet and add the cream. Simmer until the sauce thickens and the chicken is fully cooked, 8 to 10 minutes.

7. Garnish with parsley and serve immediately.