Rachael Ray Coq au Vin Recipe
Imagine coming home to the incredible aroma of chicken braising in a rich, velvety red wine sauce... Oooh yeah!Coq au vin might sound fancy, but trust me, it's really just about building flavors with simple ingredients and a little love.Crispy bacon sets the tone, giving everything a smoky undertone that infuses the entire sauce.I'm a big fan of using bone-in, skin-on chicken - it stays moist and tender even after a long, cozy simmer.A sprinkle of flour at the end helps the sauce hug the chicken, making every bite incredibly rich and flavorful.The best part?This one only gets better with time, so don't be afraid to make it ahead and enjoy it later!
Servings: 4
Ingredients
- 8 pieces Chicken bone-in, skin-on, dark meat
- 1 cup Flour
- 2 tbsp Olive Oil
- 3 cups Red Wine
- 1 cup Chicken Broth
- 1 cup Pearl Onions peeled
- 4 cloves Garlic chopped
- 1 cup Carrots sliced
- 4 slices Bacon
- 2 tbsp Butter
- 2 tbsp Parsley chopped
- 1 tsp Salt
- 1 tsp Pepper
Instructions
- Season the chicken with salt and pepper evenly.
- Dredge the chicken pieces in flour, shaking off any extra.
- In a large skillet, heat olive oil over medium-high heat.
- Brown the chicken in batches, ensuring skin becomes crispy.
- Set aside on a plate.
- Add bacon to the skillet and cook until crispy.
- Stir in garlic, carrots, and pearl onions, cooking till onions turn golden.
- Pour in red wine and chicken broth, scraping up any bits stuck on the skillet.
- Bring to a gentle simmer before returning the chicken to the pan.
- Cover and let it simmer for 1 hour.
- Remove the chicken and vegetables.
- Melt butter in a small skillet, whisk in flour for 1 minute.
- Thicken the sauce by mixing in the butter-flour mixture, cooking for 2-3 minutes.