How To Make Coq au Vin Broth Fondue
Serves:
Ingredients
- 4 chicken thighs, bone-in and skin-on
- 4 strips of bacon, diced
- 1 onion, sliced
- 2 carrots, peeled and sliced
- 2 cloves of garlic, minced
- 1 cup red wine
- 2 cups chicken broth
- 1 bay leaf
- 1 sprig of thyme
- Salt and pepper, to taste
- Crusty bread, for serving
Instructions
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Preheat the oven to 325°F (165°C).
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In a large skillet, cook the bacon until crispy. Remove the bacon and set aside, leaving the bacon fat in the skillet.
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Season the chicken thighs with salt and pepper, then brown them in the bacon fat over medium-high heat. Remove the chicken and set aside.
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In the same skillet, add the onion, carrots, and garlic. Cook until softened, about 5 minutes.
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Deglaze the skillet with the red wine, scraping up any browned bits from the bottom. Cook for 2-3 minutes to reduce the wine slightly.
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Add the chicken broth, bay leaf, and thyme to the skillet. Bring to a simmer.
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Transfer the chicken and bacon to a large oven-proof dish. Pour the broth mixture over the chicken.
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Cover the dish with foil and bake in the preheated oven for 1.5 to 2 hours, or until the chicken is tender and cooked through.
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Remove the bay leaf and thyme sprig from the broth. Serve the Coq au Vin Broth Fondue with crusty bread for dipping.
Nutrition
- Calories : 375kcal
- Total Fat : 20g
- Saturated Fat : 6g
- Cholesterol : 140mg
- Sodium : 750mg
- Total Carbohydrates : 8g
- Dietary Fiber : 1g
- Sugar : 3g
- Protein : 35g
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