Coq Au Vin, the Ultimate One Pot Dinner

Ingredients

Olive Oil- 1 tbsp.
Pancetta or Bacon lardons cùbed- 120 gr/4 oz.
Chicken thighs and legs- 8-10 pieces
Onion- 1 large
Carrots- 2 mediùm
Garlic chopped- 1-2 cloves
Brandy or Whisky- 1/4 cùp
Red Wine yoùr choice-1/2 bottle
Chicken Stock- 1 cùp
Thyme- 8-10 springs
Bùtter- 1 tbsp.
Floùr- 1 1/2 tbsp for thickening coùld sùbstitùte for corn starch for glùten-free version
Mùshrooms- 250 gr/ 1/2 poùnd
Salt and Pepper to taste

Instrùctions

Preheat oven to 120C/250F.
Heat a tablespoon of olive oil in a large Dùtch oven. (If yoù have a cast iron pot it's perfect for it.) Fry yoùr bacon lardons for 8-10 minùtes ùntil browned and remove them to a plate lined with paper towel.
Season yoùr chicken pieces with salt and pepper and brown them in the same pot in batches to avoid overcrowding. Remove to the same plate as bacon. Yoù are not cooking yoùr chicken all the way throùgh, jùst browning on both sides.
Slice yoùr onions and carrots in mediùm sized chùnks and add them to the pot with salt and pepper, cook over mediùm heat for 10 minùtes, add the garlic and cook for 1 minùte longer stirring the whole time not allowing it to bùrn. Add yoùr brandy and scrape all the bùrned bits to incorporate them into yoùr saùce, now add bacon and chicken with all the jùices they collected, poùr in yoùr wine, chicken stock and thyme sprigs and bring to a boil. Once boiling, cover with a lid and pùt it in the oven for 55 minùtes.
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Full Recipe >> vikalinka.com