Coq au Vin

Chicken legs braised in red wine with bacon and wild mushrooms.

Serves 5
  1. Heat the oven to 350°F (175°C). Warm 1 tbsp (13 g) of the oil in an ovenproof pot over medium-high heat. Season the chicken with salt and pepper and brown it in batches, 5 to 6 minutes per side. Move it to a plate.
  2. Add the bacon to the pot and cook until the fat renders. Add the carrots, celery, and onion and cook until the onion turns translucent, 7 to 8 minutes. Stir in 1 cup (240 ml) of the wine along with the tomato paste and simmer 2 to 3 minutes. Add the remaining 3 cups (720 ml) wine and boil until reduced by half, 15 to 20 minutes. Return the chicken to the pot.
  3. Add the broth. Tie the thyme and rosemary into a bundle and add it. Bring to a boil, cover, and braise in the oven until the chicken is tender, about 1¼ hours.
  4. Meanwhile, heat the remaining 1 tbsp (13 g) oil in a large pot over medium-high heat. Sauté the mushrooms until browned, about 5 minutes.
  5. Pull the herb bundle out and discard it, or the reduction will push the rosemary past pleasant. Lift the chicken into the pot with the mushrooms to keep warm. Simmer the sauce over medium heat until reduced by a third, about 20 minutes. Season with salt and pepper.
  6. Return the mushrooms and chicken to the sauce.

Macros

Energy890 kcal
Protein55 g
Fat58 g
Carbohydrate20 g (fiber 4 g)
Sodium1350 mg

Per serving, estimated. Fat is the least stable figure, since it depends on whether you pour off rendered bacon fat; this assumes it all stays in. Sodium is driven by the bacon and moves with brand. Keeps 3 days: chill uncovered until cold, then cover, and rewarm before serving.