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COQ AU VIN WITH A TWIST

Course Main Course
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4

Ingredients

  • 6-8 chicken thighs with skin and bone (one large thigh may be enough for one person, but if smaller, you may want 2 per person)
  • kosher salt
  • cracked pepper
  • 2 tablespoons olive oil
  • 5 celery ribs , cut crosswise into 1-inch pieces
  • 15 garlic cloves , halved
  • 4 shallots , sliced top to tail
  • 1.5 cup dry white wine (Reisling is traditional in the Alsatian dish, but Chardonnay is also great)
  • 1.5 cup chicken stock
  • 5 sprigs of fresh thyme , plus 2 tbsp of chopped thyme
  • 1/4 cup finely chopped flat-leaf parsley

Instructions

  1. Pat chicken pieces dry and season liberally with salt and pepper on both sides
  2. Heat oil in a 12-inch heavy skillet or casserole (either should have a lid) over medium-high heat.
  3. Cooking in two batches, place 4 chicken pieces, skin side down, into the oil and sear until golden brown (but do not turn), 3 to 5 minutes, then transfer these to a plate.
  4. Pour off all but 2 Tbsp fat from skillet. Cook garlic, shallots and celery in skillet over medium heat, stirring frequently, until golden and just beginning to soften, about 5 minutes. Add wine and boil, uncovered, until reduced by about half. .
  5. Return chicken, this time with the skin side up, to skillet. Place the thyme sprigs around the chicken. Add the water and bring to a quick boil. Then reduce the heat to a simmer.
  6. Braise, covered partially with the lid, until cooked through, 25 minutes.
  7. Remove the chicken pieces and celery to a platter and cover loosely with foil to keep warm.
  8. Bring the remaining liquid back up to a boil and cook, reducing the liquid to about 1/2 to 3/4 cup.
  9. Plate the chicken and celery with your carb of choice (mashed potatoes, egg noodles, roast potatoes etc) and pour some of the sauce over everything.
  10. Sprinkle with extra thyme and parsley.

Recipe Notes

Thighs are one of those cuts that can run large or small, depending on the chicken they came from. If they are on the smaller side, you may want to serve two person. Larger ones should suffice at one person. I say, fill the skillet or casserole with as many thighs as will fit in one layer, Better to have leftovers!!