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Chicken Coq Au Vin Stew

Chicken Coq Au Vin is a classic french one pot meal which chicken, bacon, and veggies in a savory red wine-chicken broth.
Servings: 6
Author: Adapted from a combination of Rachel Ray and Land O Lakes Treasury of Country Heritage recipes

Ingredients

  • 2 tsp olive oil
  • 8 slices bacon cut into 1/2 inch pieces
  • 2 pounds boneless skinless chicken breasts cut into 1-2 inch pieces
  • kosher salt and fresh ground pepper, to taste
  • 8 ounces whole small fresh mushrooms button or baby bellas
  • 12 oz bag frozen pearl onion chopped in large dice
  • 1 tbsp tomato paste
  • 1 1/2 tsp fresh thyme, chopped
  • 1 teaspoon finely chopped fresh garlic
  • 1 cup red wine
  • 4 cups chicken broth divided
  • 1/4 cup flour
  • 8 small new red potatoes cut in half or quarters depending on size
  • 5 medium carrots peeled and cut into 1 inch pieces
  • 1 tablespoon balsamic vinegar optional
  • chopped fresh parsley or snipped chives, for garnish optional

Instructions

  • In a 5-to 6-quart Dutch oven, cook the bacon in the oil over medium until browned but not too crispy, about 5 minutes. Using a slotted spoon, transfer the bacon to a small bowl, retaining the bacon grease in the pan. Season the chicken with salt and pepper. Increase the heat to medium-high. Working in batches, cook the chicken until browned, about 3-4 minutes per batch. Transfer the chicken to a plate.
  • Add mushrooms to the pot and cook, stirring occasionally, until they begin to brown, about 3-4 minutes. Add frozen pearl onions and stir, cooking another minute or two.
  • Stir in the tomato paste, thyme and garlic. Add the wine and cook, scraping up any browned bits, until wine is reduced by half, about 5 minutes.
  • Add the 3 cups of broth and bring to a simmer. Place 1/4 cup of flour in a small bowl and gradually whisk in remaining 1 cup of broth. Stir thickening into simmering stew.
  • Add the carrots, potatoes, chicken (and any juices) along with one half of the cooked, chopped bacon to the pot. Reduce the heat to low, partially cover and gently simmer, until vegetables are tender, about 45-60 minutes, stirring occasionally. 
  • Stir in balsamic vinegar and remaining cooked, chopped bacon along with additional salt and pepper, to taste. Heat for a few minutes. Serve stew in bowls with a sprinkle of chopped parsley or snipped chives, if desired.