French Chicken Stew in Red Wine Sauce

This stunning chicken recipe from RecipeTin Eats on Youtube will surely leave everyone’s mouth watering. It’s so flavorful and hearty, and it’s one of my favorite chicken recipes to make. I’m sure there will be no leftovers once you try this recipe. Watch the video below to learn how to make this.

Ingredients:

Red Wine Chicken Marinade:

• 4 chicken thighs, bone-in, skin-on
• 4 chicken drumsticks
• 16 pearl onions, or picking onions
• 1 bay leaf
• 3 thyme sprigs
• 3 cups pinot noir red wine

Browning Chicken:

• 3 – 4 tbsp vegetable oil
• 3 – 4 tsp salt
• 1/2 tsp pepper

Coq Au Vin Stew:

• 14 0z white mushrooms
• 50 oz bacon piece
• 4 tbsp unsalted butter
• 3 cloves of garlic, minced
• 2 tbsp tomato paste
• 7 tbsp flour, all-purpose
• 3 cups of beef stock, low-sodium
• 1/4 tsp salt
• 1/4 tsp black pepper

Garnish and Serving:

• 2 tbsp parsley
• mashed potato

Directions:

Step 1

In a large mixing bowl, add the chicken, 16 pearl onions, 3 thyme sprigs, 1 bay leaf, and 3 cups pinot noir red wine. Leave them in the fridge for 12 to 24 hours. Once done, drain them, then boil the red wine. Once boiling, remove the impurities on top and let it reduce by half. After this, remove it from the heat and set it aside. Next, place the chicken on a baking tray lined with a paper towel. Pat them dry then brown them, skin side down, in a large pan over medium-high heat.

[social_warfare]

Step 2

After cooking the chicken, remove the oil from the pan, then add the bacon. Saute until browned, then remove from heat. Next, melt 4 tbsp unsalted butter in the same pan, then add the mushrooms. Cook them for five minutes, then remove them from the heat. Melt some butter again, then saute the onion until there are golden patches. After this, add the minced garlic, and 2 tbsp tomato paste. Mix well, then add 7 tbsp flour. Mix continuously while pouring the beef stock and the reduced red wine.

Step 3

Now, add back the chicken, the bacon, and the mushrooms. Put 3 thyme sprigs and 1 bay leaf and stir everything well. Season with 1/4 tsp salt and 1/4 tsp black pepper. Bring to a simmer, then transfer to the oven and cook for 45 minutes. Garnish with some parsley, then serve.

French Chicken Stew in Red Wine Sauce