Coq Au Vin

My rendition of the classic French dish of red wine braised chicken with bacon and mushrooms. I used our Porcini Paradiso spice blend that pairs perfectly with this recipe and really takes it to the next level. This stew feels like a warm hug and makes for the ultimate comfort food.

Ingredients

• 6 Chicken Legs, skin on/bone in
• 12 oz Bacon, chopped into 1/2\" pieces
• 1 lb Crimini Mushrooms, sliced
• 1 large Yellow Onion, sliced
• 4 cloves Garlic, minced
• 2 Tbsp All Purpose Flour
• 1 Tbsp Porcini Paradiso Italian Blend
• 1/2 bottle (~ 1.5 - 2 cups) Red Wine
• 2 cups Chicken Stock
• Salt to taste
• A few sprigs of Fresh Thyme

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Directions

1. Preheat oven to 350 F.
2. Add bacon and 1/2 cup of water to a Dutch oven over medium high heat. Simmer until water is evaporated and then fry the bacon until crispy. Remove to a plate lined with paper towel.
3. Sear chicken legs in bacon fat in batches until nicely golden brown, about 5-8 minutes. Remove to the side.
4. Sauté onions in the bacon/chicken drippings over low heat slowly caramelizing them for about 15 min.
5. Add garlic followed by Porcini Paradiso. Stir and cook until fragrant, about 1 minute. Add flour and stir to combine.
6. Add wine and increase the heat to medium/medium high to deglaze the pan; scrape up any bits stuck to the bottom.
7. Add chicken thighs and chicken stock and season with salt. Bring to a simmer and then cover.
8. Put covered pot in oven and cook for for 1 hour. (meat thermometer in thickest part of thigh should read 165 F – if you don’t have one, 1 hour should be plenty of time)
9. While chicken legs are cooking. Sauté the mushrooms in a touch of olive oil and a sprig if thyme. Season with salt
10. When chicken is done, remove from oven and stir in the mushrooms. Garnish with thyme.

Recipe Note

- Chicken legs are actually chicken drumsticks with the thigh attached.