Coq au Vin With a Twist
15 minutes
Prep Time
2 hours
Cook Time
5
Servings
Ingredients
- 5 chicken thighs
- Kosher salt and freshly ground black pepper to taste
- 5 strips bacon, chopped
- 1 onion, chopped
- 3 carrots, peeled and chopped
- 8 ounces crimini mushrooms, sliced
- 3 garlic cloves, sliced
- 1/2 can Tuttorosso® San Marzano Style Hand Crushed Tomatoes in Puree with Basil & Sea Salt
- 1 cup red wine
- 10 ounces pearl onions
- 1 bouquet garni
Instructions
Step one
Season chicken thighs with salt and black pepper on both sides.
Step two
Add bacon into a large skillet over medium heat, cook until fat is rendered, and bacon is crisp. Remove bacon with a slotted spoon and drain on a paper towel lined plate.
Step three
Add chicken into the pan and sear until golden on both sides, remove from the pan.
Step four
In the same pan, sauté the onion, carrots, mushrooms, and garlic. Cook until onions get translucent, about 7-8 minutes.
Step five
Pour in half of the 28oz can of Tuttorosso San Marzano Hand Crushed Tomatoes in Puree. Add red wine and simmer the sauce for about 5 minutes.
Step six
Add bacon and chicken into the sauce. Add the pearl onions and the bouquet garni.
Step seven
Cover pan and transfer into a preheated oven at 400°F for 1 hour. Uncover the pan for the last half hour so the chicken gets golden brown.
Step eight
Serve with boiled potatoes, mashed potatoes, polenta or pasta.
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