Coq Au Vin
Serves 4
15 mins prep
90 mins cook
105 mins total
Coq Au Vin ❤️ (my rendition) One of those simple and luxurious dishes… I changed up the classic flavors by adding spices that add the most intense warmth and depth of flavor. I am especially a huge fan of the Garam Masala by @thespicehunter which truly takes this recipe to the next level…
0 servings
First, cook the pancetta on low heat to render the fat and get it crispy, about 10 minutes. Then, remove from the pan.
Secondly, turn heat up and preheat 2 minutes. Then, salt the chicken and sear skin on first, 2-3 minutes per side. Remove from pan.
On that same pan, drizzle a bit of olive oil and brown the onions and shallots for 5 minutes on medium high heat. Turn heat up and add the mushrooms, cook for 6-7 minutes. Then, add in tomato paste, thyme, garam masala, oregano and a salt/pepper. Cook for 2 minutes. Then, add in carrots, stock and wine.
Add the chicken skin up, making sure the skin is not covered by liquid. Then, roast at 300F for 25 minutes, raise heat to 350F and bake uncovered 25 minutes more. Broil 1-2 minutes to get the skin crispy.
Then, add butter to the pan and cook until lightly browned, add flour and stir for 2 minutes.
Remove chicken from the pan and set aside. Then, add the flour-butter mixture to the pan and bring to a boil until it thickens, about 5-6 minutes.
Lastly, serve the veggies and sauce over polenta, topping with the chicken (so the skin remains crispy), pancetta, parsley and parmesan.
