Coq au Vin

Ingredients for Coq au Vin

• 2 matskedar vegetabilisk olja, delad

• 5 skin-on, bone-in chicken legs (thigh and drumstick)

• Kosher salt och nymalen svartpeppar

• N/A freshly ground black pepper

• 350g thick-cut bacon, cut crosswise into 1/3" slices

• 3 carrots, peeled, chopped

• 3 celery stalks, minced

• 1 onion, minced

• 950ml dry red wine, such as Burgundy, divided

• 120ml tomato paste

• 0.9L low-sodium chicken broth

• 12 sprigs thyme

• 6 sprigs rosemary

• 450g assorted wild mushrooms, such as oyster and maitake, cleaned, cut into bite-size pieces (about 1925ml )

Preheat oven to 177°C. Heat 1 tablespoon oil in an ovenproof pot over medium-high heat. Season chicken with salt and pepper. Cook chicken in batches until browned, 5-6 minutes per side. Transfer to a plate.

Add bacon to pot; cook until rendered. Add carrots, celery, and onion; cook until onion is translucent, 7-8 minutes. Stir in 240ml wine and tomato paste; simmer for 2-3 minutes. Add remaining 725ml wine. Boil until wine is reduced by half, 15-20 minutes. Return chicken to pot.

Add broth. Tie thyme and rosemary sprigs together; add to pot. Bring to a boil and cover pot. Transfer pot to oven and braise until chicken is tender, about 1 1/4 hours.

Meanwhile, heat 1 tablespoon oil in a large pot over medium-high heat. Add mushrooms; sauté until browned, about 5 minutes.

Transfer chicken from sauce to pot with mushrooms; keep warm. Simmer sauce over medium heat until reduced by 1/3, about 20 minutes. Season with salt and pepper.

Add mushrooms and chicken to sauce. DO AHEAD: Coq au vin can be made 3 days ahead. Chill uncovered until cold. Cover; keep chilled. Rewarm before serving.

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