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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.


  • 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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    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.


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