Coq au Vin, Lightened Slightly

Don’t you feel like a rockstar when people want a second helping? I was absolutely thrilled when dad came for dinner. After quietly finishing his first serving, he took more potatoes and asked for more chicken. I did a silent fist pump. 

The flavors in this dish are incredible. The sauce is a velvety concoction flavored by brandy and French wine. As this cooked the entire house filled with the scents of a French countryside. To make the dish I browned some chicken thighs and pancetta; then built the sauce by using some French mirepoix. Then some chunky farmer’s market carrots and cremini mushrooms were added for texture. Finally merlot, brandy and chicken stock were swirled and simmered. This one pot wonder was moved to the oven and finished again on the stovetop. 

To serve, I recommend transporting your diners to a tucked away French country bistro by setting the mood: light a fire so the sound of it crackling can be heard while you eat. Play some relaxed music and beckon your diners to the table for an elegant but understated meal. I pared this with mashed potatoes but if you want to “go big” a baguette along with mashed potatoes would do no harm. In my case, dad happily finished the merlot I cooked with. There were no leftovers. That speaks volumes.

RECIPE:

Notes:

🍗Save the dredging flour and use it in the butter/flour mixture that thickens the sauce in the end
🍗This can be made earlier in the day. I made this at lunchtime and reheated before dinner but is best eaten the say day to retain the sauce's luscious, velvety finish
🍗Boneless, skinless chicken thighs were used
🍗Bacon instead of pancetta can be used [ @thefreshgrocer has the best pancetta ever. If you live local, get it here]
🍗Cut carrots that aren't in the mirepoix and mushrooms about 3/4 inch. We want big pieces due to long cooking time.

Cooking time: Approximately 1 hour
Prep time: 10-15 minutes

Serves 5 servings [1 piece of chicken] 

1 serving: 260 cal/10g total fat/3g sat fat/19g carbs/5g fiber/9g sugar/10g protein

2 tbs all-purpose flour
1 tsp dried thyme
Kosher salt
5 small boneless skinless chicken thighs
1 tbs olive oil

Olive oil cooking spray
3 tbs diced pancetta

1/2 small onion, diced [Mirepoix ratio: 2 part onion]
2-3 baby carrots, diced [1 part carrot]
1/2 to 3/4 celery, diced  [1 part celery]

2 medium carrots, cut thickly on a bias

3/4 package of cremini mushrooms, quartered
1 cup no sodium chicken stock [I used 1 packet Herb Ox no sodium chicken granules]
3/4 cup merlot
1/4 cup brandy

1 tbs room temperature butter

1/3 cup small whole onions

Preheat oven to 250 F.  Heat a 9 inch heat safe braiser or dutch oven you can cover and put in the oven over medium heat. While it's heating, trim the chicken of excess fat, season all sides with kosher salt. Combine the flour and thyme on a plate. Dredge the chicken. Keep the flour for thickening the sauce later. Add oil to pan and cover bottom with cooking spray. Brown chicken for approximately 5 minutes and turn and brown other side for approximately 5 minutes. Add pancetta when you flip to brown chicken on second side. Remove the chicken to a dish. Add the onion, carrot and celery, saute for a couple minutes. Add thickly cut carrots and mushrooms, saute until the carrots get a little golden brown and mushrooms release some juice, about 2-3 minutes. Add chicken stock, merlot and brandy and simmer until alcohol cooks off, approximately 3 minutes. Return chicken to pan, cover and cook in oven for 20 minutes. Chicken is done at 165 F .  Remove chicken and keep on a plate. Simmer sauce, uncovered on stove top for 20 minutes or until sauce is reduced by 1/3.  Using a fork, add the dredging flour to the butter and mix to combine. Add it to the sauce. Lower heat to low simmer and let it thicken until the sauce is a luxurious gravy. Return chicken to the sauce, add the onions, heat through and serve.