This is the perfect dish for Valentines Day or entertaining. It’s a little bit fancy without being complicated, doesn’t take a lot of time to make, and has that delicious rich flavour that you often want in a dish when you are trying to impress.
I have to admit that I am so proud of the flavours of this dish, it tastes just like traditional Coq au Vin which is made with anywhere from a cup to an entire bottle of wine.
I found that combining a splash of red wine vinegar with beef stock created a very similar flavour to red wine. Although it seems odd to use beef stock in a chicken dish, it helps to develop that rich flavour that you want in Coq au Vin.
I used bone in skin on chicken thighs but bone in skin on breasts or drumsticks would also work well.
Once all of the vegetables are cooked, the chicken is added back in and the entire dish is baked in the oven for 20 minutes until the chicken is crispy and the vegetables are tender.
I recommend serving this with cauliflower mash so that it can soak up all of the excess sauce because you won’t want any of it to go to waste.
If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
- 1 tbsp olive oil
- 200 grams diced bacon or pancetta
- 6 bone-in skin-on chicken thighs (or breasts/drumsticks)
- 250 grams mushrooms cut into quarters
- 2 large carrots chopped
- 1 large onion diced
- 2 sticks celery chopped
- 1/4 tsp salt
- 2 tsp thyme
- 5 cloves garlic crushed
- 2 bay leaves
- 1 1/2 tbsp tomato paste
- 2 cups beef stock
- 1/4 cup red wine vinegar
Preheat the oven to 200C (400F)
Heat the olive oil in a large oven proof pan on medium heat and cook the bacon for 5 to 6 minutes until crisp. Once the bacon is cooked, remove it from the pan and set aside on a paper towel, leaving the grease in the pan.
Sprinkle the chicken with salt and pepper and place the pieces skin side down in the pan. Sear for approximately 6 minutes until the skin is golden and crisp and then flip and cook for another 5 minutes. Once the chicken is cooked through, remove it from the pan and set aside on a plate.
Add the mushrooms, carrots, onions and celery to the pan, sprinkle with salt and cook for 5 minutes until the onions become translucent. Stir in the garlic, thyme, bay leaves, cooked bacon, tomato paste, beef stock and red wine vinegar and increase the heat to high so that the liquid is simmering. Leave it to cook for 8-10 minutes until the sauce has reduced by 1/4.
Return the chicken to the pan and place it in the oven to bake for 20-25 minutes until the chicken is cooked through. Once done cooking sprinkle with fresh chopped parsley and serve with cauliflower mash.