Coq au Vin

You don't have to kill the old red rooster for this take on a classic French favorite

by

Ingredients

2 lbs. bone-in chicken thighs, skin-on

¼ lb. smoked slab bacon, cubed

1 large yellow onion, julienned

10 cloves garlic, sliced

2 ribs celery, brunoise

½ gallon white wine

Kosher salt, black pepper cayenne

Instructions

Season skin side of thighs with salt and black pepper. Dredge in flour and fry both sides of thighs until golden brown. Set aside. Chicken should be uncooked inside.

Render bacon in a medium skillet until crispy. Add onion, celery and garlic. Cook vegetables until translucent.

In a large saucepot, put bacon and veggie mix on top and cover with white wine. Bring to a boil then reduce heat to a simmer. Remove chicken when it has cooked through and is tender. About 20-25 minutes.

Allow wine and vegetables to continue to cook slowly, skimming any fat as it rises to the top. Reduce by half or more, then season with cayenne.

Serve with almost any starch and green vegetable.

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