Chicken Coq Au Vin
A french classic, Chicken Coq Au Vin is a popular dish with a rich red wine sauce. Cooked in a flavorful broth, the chicken falls right off the bone. Tender and delicious, it may be one of your new favorite chicken recipes. Take a trip to France and enjoy its gourmet cuisine without ever leaving the kitchen. Bon Appetit.
- 1 chicken divided or 2 pounds chicken thighs
- 3 garlic cloves
- 2 tablespoons vegetable oil
- 2 cups drinkable red wine
- water as needed
- 3 large carrots cut to 1-inch size
- 2 bay leaves
- 2 tablespoons fresh thyme leaves
- 1 celery stick
- 2 fresh oregano springs
- 2 teaspoons Greek or regular dry oregano
Preheat large heavy bottom saucepan or Dutch oven to medium high heat with garlic and oil. When the oil is hot add the chicken skin side down and fry for about 4-5 minutes until the chicken gets golden brown color.
Flip it to the other side and fry until it gets color for another 4-5 minutes. Don’t overcrowd the pan, fry chicken in batches.
Place all the chicken parts back into the pan. Add wine and carrots and cover with water until the chicken is just covered.
Add to pan 2 bay leaves, thyme leaves, celery stick, fresh and dry oregano.
Pop the lid on and bring to boil, then lower the heat to medium-low and simmer for 1 hour and 10 minutes. By that time chicken will be purple and gorgeous.
Fish the celery and herbs out, serve and enjoy!
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