Modern Coq au Vin with Wild Mushrooms and Thyme 🍷🍄✨

 New Recipe: Modern Coq au Vin with Wild Mushrooms and Thyme 🍷🍄✨

 Ingredients:

• For the chicken:

  • 4 bone-in chicken thighs
    
    
  • 4 drumsticks (or 8 pieces of your choice)
  • Salt and freshly ground black pepper
  • 2 tbsp all-purpose flour

• For the base:

  • 2 tbsp olive oil
  • 4 strips thick-cut bacon, chopped
  • 1 medium onion, diced
  • 2 medium carrots, sliced
  • 3 garlic cloves, minced

• For the sauce:

  • 2 cups dry red wine (such as Burgundy or Pinot Noir)
  • 1 cup chicken stock
  • 1 tbsp tomato paste
  • 2 tsp fresh thyme leaves (or 1 tsp dried)
  • 2 bay leaves

• For the garnish:

  • 1 cup wild mushrooms (shiitake, oyster, or cremini), sliced
  • 1 tbsp unsalted butter
  • 12 pearl onions, peeled
  • Fresh parsley, chopped

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Instructions:

1. Prepare the chicken:

   • Season chicken pieces with salt and pepper. Lightly coat with flour, shaking off any excess.

2. Sear the chicken:

   • Heat olive oil in a large Dutch oven over medium heat. Add the chicken and sear on all sides until golden brown, about 3-4 minutes per side. Remove and set aside.

3. Cook the bacon and vegetables:

   • In the same pot, cook the chopped bacon until crispy. Remove and set aside.
   • Add onions, carrots, and garlic to the rendered bacon fat. Sauté for 5-6 minutes until softened.

4. Build the sauce:

   • Stir in tomato paste and cook for 1 minute. Add red wine, chicken stock, thyme, and bay leaves. Bring to a simmer, scraping up browned bits from the bottom of the pot.

5. Combine and braise:

   • Return the chicken and bacon to the pot. Cover and simmer on low heat for 45 minutes, or bake in a preheated 350°F (175°C) oven.

6. Prepare the garnish:

   • In a separate skillet, melt butter over medium heat. Sauté wild mushrooms and pearl onions until golden and tender. Season with a pinch of salt and set aside.

7. Finish the dish:

   • Remove the chicken from the pot. Simmer the sauce uncovered for 10-15 minutes to thicken slightly. Adjust seasoning with salt and pepper.
   • Return the chicken to the pot, top with sautéed mushrooms and onions, and heat through.

8. Serve:

   • Garnish with fresh parsley and serve warm with crusty bread, mashed potatoes, or buttered noodles.

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Optional Variations:

• Swap red wine with white wine for a lighter "Coq au Vin Blanc."
• Add a splash of brandy or cognac for depth.
• Use bone-in, skinless chicken for a leaner dish.