French · France
Braised Chicken with Vegetables and Mushrooms
A modern take on coq au vin with added root vegetables and a richer sauce.
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Ingredients
Method
- Heat olive oil in a large pot over medium heat.
- Add chopped bacon and cook until crispy, then remove and set aside.
- Season chicken thighs with salt and pepper, then brown them in the pot.
- Add sliced onions, carrots, and celery, cooking until softened.
- Add garlic, thyme, and bay leaves, then pour in red wine.
- Simmer for 30 minutes, then add mushrooms and cooked bacon.
- Continue simmering for another 20 minutes.
- Serve with mashed potatoes or crusty bread.
- Before serving, check that the thickest part of the poultry reaches 74°C (165°F) with a food thermometer.
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