chef john's coq au vin

Name: chef john's coq au vin
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Yield: 6
Cuisine: French
Ingredients: 6 pieces Bone-in Chicken Thighs (6 bone-in, skin-on chicken thighs); 0 pinches Kosher Salt (kosher salt and freshly ground black pepper to taste); 2 tsp Black Pepper (kosher salt and freshly ground black pepper to taste); 8 oz Bacon (8 ounces bacon, sliced crosswise into 1/2-inch pieces); 10 pieces Mushrooms (10 large button mushrooms, quartered); ½ piece Yellow Onion (0.5 large yellow onion, diced); 2 pieces Shallots (2 shallots, sliced); 2 tsp All-Purpose Flour (2 teaspoons all-purpose flour); 2 tsp Butter (2 teaspoons salted butter); 1 ½ cup Red Wine (1.5 cups red wine); 6 sprig Thyme (6 sprigs fresh thyme); 1 cup Chicken Broth (1 cup chicken broth)

105 minFrench

Servings6

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Steps

1preheat the oven to 375 degrees f (190 degrees c). season organic chicken thighs all over with salt and black pepper.
2cook bacon in a large, oven-proof skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. transfer bacon to a paper towel-lined plate, using a slotted spoon, leaving drippings in the skillet.
3increase the heat to high; place organic chicken thighs, skin-sides down, into the skillet. cook until browned, 2 to 4 minutes per side. transfer chicken to a plate; drain and discard all but 1 tablespoon drippings from the skillet.
4reduce the heat to medium-high. add mushrooms, onion, and shallots with a pinch of salt to the skillet; cook until golden and caramelized, 7 to 12 minutes.
5stir flour and butter into mushroom mixture until completely incorporated, about 1 minute.
6pour red wine into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon. stir in bacon and thyme; simmer until wine is reduced by about ⅓, 3 to 5 minutes. add chicken broth; return organic chicken thighs to the skillet and bring to a simmer.
7transfer the skillet to the preheated oven; cook for 30 minutes. spoon skillet juices over chicken; continue cooking until chicken is no longer pink at the bone and the juices run clear, about 30 minutes more. an instant-read thermometer inserted into the thickest part of the thigh, near not but not touching the bone should read 165 degrees f (74 degrees c). transfer chicken to a platter.
8place the skillet over high heat; reduce skillet juices, skimming fat off top as necessary, until sauce thickens slightly, about 5 minutes. season with salt and black pepper; remove and discard thyme. pour sauce over chicken to serve.