SEATTLE — It's cold outside, but luckily chef Danielle Kartes has the perfect cold weather recipe to share with us!
She joined the show to demonstrate how to make a classic French assiette.
Coq au Vin
Serves 4 | Prep time 20 minutes | Cook time 60-90 minutes
- 4 slices bacon, chopped
- 6-8 bone-in, skin-on chicken thighs
- Salt and pepper to taste
- 4 carrots, peeled and sliced on the bias
- 1 cup frozen pearl onions
- 2 cups cremini or baby bella brown mushrooms, halved
- 1/2 red onion, sliced
- 3 sprigs lemon thyme
- 1 fresh bay leaf, dry is fine
- 4-6 cloves fresh garlic, smashed
- 2 cups light red wine like a pinot noir
- Preheat your oven to 350°F. In a heavy bottom cast iron (preferably enamel covered, but any pan suitable to go from stove top browning to oven braising is okay), brown the bacon, then remove with a slotted spoon and set aside.
- Season both sides of the chicken with salt and pepper.
- Over medium to medium-high heat brown each chicken thigh in the olive oil, skin side down until golden and crisp, about 4-5 minutes. Remove the chicken from the pan and set aside.
- Sauté the vegetables and herbs for 2-3 minutes in the chicken drippings and then add the garlic. Nestle the chicken thighs skin side up amongst the veggies and add the wine.
- Add the bacon and one cup of water. Season the entire thing again with salt and pepper.
- Cover tightly and bake 60-90 minutes or until the chicken is fall-apart tender and the sauce has reduced.