Modes

Ingredients

• 4 to 5 Tablespoons clarified butter or avocado oil, divided

• 6 boneless, skinless chicken thighs

• Kosher salt and freshly ground black pepper

• 6 ounces thick-cut bacon, cut crosswise into 1/2-inch slices

• 1 Tablespoon chopped garlic

• 1 yellow onion, medium diced

• 3 cups dry red wine, such as Burgundy or Cabernet

• 1/2 cup tomato paste

• 3 cups chicken stock

• 1/2 teaspoon dried thyme, or 1 sprig fresh thyme

• 2 to 3 Tablespoons Kitchen Bouquet Browning Sauce

• 1/2 pound assorted mushrooms (about 4 cups)

Roux

• 1 stick butter

• 6 to 8 Tablespoons all-purpose flour

Instructions

Prepare the Chicken

Preheat Wolf Oven on Convection Mode to 350°F. Preheat an oven-proof pot over medium-high heat. Season the chicken with salt and pepper. Add 2 Tablespoons of the oil just before adding the chicken thighs. Cook the chicken in batches until browned, about 2 to 3 minutes per side. Transfer to a plate.

Build the Braising Liquid

Add the bacon to the pot, stirring occasionally, and cook until most of the fat has rendered. Add the onion and cook until translucent, about 3 to 4 minutes. Add the garlic and cook for 1 to 2 minutes more. Stir in the wine and tomato paste. Return the chicken to the pot, add the thyme, and pour in the stock. Bring to a boil, cover the pot, and reduce to a simmer.

Braise the Chicken

Transfer the pot to the oven and braise until the chicken is tender, about 20 to 25 minutes. The chicken should reach an internal temperature of at least 165°F.

Cook the Mushrooms

Meanwhile, heat a large pot over medium-high heat. Add the remaining oil and the mushrooms. Sauté until browned, about 5 minutes. Set aside.

Finish the Sauce

Transfer the chicken from the sauce to a large plate or tray and keep warm. Bring the sauce to a boil over medium-high heat. Using a whisk, thicken the sauce with the roux until it reaches a consistency that lightly coats the back of a spoon. Adjust the seasoning with salt and pepper. If desired, add several Tablespoons of Kitchen Bouquet Browning Sauce to darken the sauce, as it may have a light pink color from the red wine and roux.

Serve

Plate the chicken thighs with the sauce and desired accompaniments.

Do Ahead

Coq au Vin can be prepared up to 3 days in advance. Chill uncovered until cold, then cover and refrigerate. Rewarm before serving.