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Weeknight Coq au Vin

Sara Kate Gillingham
  • minutes
  • Serves 6 to 8

INGREDIENTS

6

Chicken thighs, large bone-in

1/2 cup

Pancetta or bacon

2

Bay leaves

2

Carrots, medium

3/4 cup

Mushrooms, dried wild

6

Parsley, fresh sprigs

1

Red or yellow onion, large

4

Thyme, fresh sprigs

1 cup

Chicken broth, low-sodium

2 tbsp

Tomato paste

1

Black pepper, Freshly ground

1

Kosher salt

3 cups

Red wine, dry fruity

5

large cloves Garlic, peeled and gently smashed