Buy all ingredients right below the recipe
Ingredients
- 8 chicken thighs
- 5 shallots
- 2 garlic cloves
- 250g mushrooms
- 100g breakfast bacon
- 2 sprigs thyme
- 2 carrots
- 2 celery stalks
- 1 bunch flat-leaf parsley
- 4 tbsp olive oil
- 2 tbsp tomato paste
- 750ml dry red wine
- 1 bell pepper
- Salt
- Pepper
Serve with
- Baguette
Preparation
- 1Sear the chicken thighs in a large, shallow pot.
- 2Peel and quarter the shallots. Peel and crush the garlic. Cut the bacon into strips and the carrots and celery into cubes. Add all of this and the thyme to the chicken thighs.
- 3Roast the tomato paste with the other ingredients and deglaze everything with the red wine. Bring to a brief boil. Season with salt and pepper.
- 4Place the pot in the oven and let the Coq au vin cook at 180°C for 40 minutes.
- 5Cut the bell pepper and mushrooms into cubes and fry them in oil in a pan. Add the parsley and season with salt and pepper.
- 6To serve, place one or two chicken thighs with some vegetables on each plate and top with the mushrooms and bell pepper. Fresh baguette is the best accompaniment. Bon appétit!
