This version of Coq Au Vin uses a regular chicken and it doesn’t have bacon (but feel free to add it). It’s deeply flavorful, and it makes a great weekend dish. It also goes great with potatoes or polenta.
Salt (to taste)
Pepper (to taste)
Start by breaking down your chicken. Take the back bone and make a quick stock (just boil it in several cups of water while you work). Next, brown your chicken in a pot (preferably one that is oven safe) on the stove in a bit of olive oil. Add your sliced onions, shallots, and garlic, and allow them to caramelize.
Add a couple of tablespoons of tomato paste, a touch of balsamic vinegar, then add about 1 bottle of red wine, along with your several cups of chicken stock. Add several sprigs of thyme and rosemary, and a couple of bay leaves.
Season with salt and pepper, then cover and bake at 325 degrees for 2-3 hours.