Coq Au Vin


4-5 Lbs. Chicken Thighs
1 1/2 Cup Pinot Noir or 1/2 Cup Top Shelf Cognac
8 oz. Pearl Onions (peeled)
6-7 Carrots (peeled)
2 oz. Pancetta
Cremini & or Shitake Mushrooms
1 Cup Chicken Broth
4 TBSP Corn Starch
Kosher Salt
Ground Pepper
Unsalted Butter
Olive Oil
Thyme Leaves
Prepared Mashed Potatoes (as a side)

Makes 4-6 Servings.
Prep 40 mins, Bake 30 Mins.

Preheat Oven to 400 degrees
Season chicken thighs liberally with kosher salt and black pepper.
Sprinkle on corn starch with a wide slotted spoon to evenly distribute.
Add equal parts unsalted butter and olive oil to a Dutch oven on high heat.

Pan fry until golden brown on both sides.
Dice garlic.
Slice carrots on a diagonal.
With the remaining oil from the chicken add the pancetta and sauté for 1-2 mins.
Add the garlic.
Just Beautiful!
Add in some thyme.
Add in the pearl onions and sauté for 2 mins.
Toss in the carrots and sauté for 3-5 mins.
Sauté together for 1 min.
Move the veggies to the side and add 1 1/2 cups Pinot Noir (about 1/2 a bottle) or 1/2 Cup of Top Shelf Cognac to deglaze.

Fold veggies back over the
glaze and thoroughly combine.
Add in 1 cup chicken broth.
Remove from heat add the thighs on top of veggies.
Bake in a 400 degree oven for 30 mins.
Remove from the oven.
Add some chopped Cremini and Shitake mushrooms
Set the chicken aside.
Take the broth and thicken by increasing the temperature.
Add some corn starch about 1-2 Tsp. to 3-4 Tsp. Water. Add to the broth.
Add in the mushrooms.
Bring to a boil.
Reduce heat and simmer for 5 mins.
Plate with mashed potatoes if desired, pour sauce over chicken and serve with extra thyme sprigs to garnish .

Enjoy your fabulous French Style Entree!

Copyright 2020. All rights reserved. Original Photography, Writing, Content, Concept & Design, Recipe, and Post by Andrea Danielle Pistella.

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