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Spicy Midnight Coq au Vin

Servings: 2

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour 20 minutes

Ingredients:

  • 2 Chicken thighs
  • 1 cup Dry red wine
  • 0.5 cup Chicken broth
  • 3 Garlic cloves
  • 1 Onion
  • 1 Carrot
  • 2 Fresh thyme sprigs
  • 2 Bay leaves
  • to taste Salt and black pepper
  • 1 teaspoon Cayenne pepper

Instructions:

  1. Season the chicken thighs generously with salt, black pepper and cayenne pepper.
  2. Heat some oil in a large skillet over medium-high heat. Add the chicken thighs, skin-side down, and cook until the skin is crispy and golden brown. Remove the chicken and set aside.
  3. In the same skillet, add the diced onion, minced garlic and sliced carrot. Cook until the vegetables are slightly softened.
  4. Deglaze the skillet with the red wine, scraping the bottom to lift off any browned bits. Allow the wine to reduce by half.
  5. Add the chicken broth, fresh thyme and bay leaves. Bring the mixture to a boil.
  6. Return the chicken thighs to the skillet, skin-side up. Reduce the heat to low, cover and simmer for about 45 minutes until the chicken is cooked through.
  7. Remove the thyme sprigs and bay leaves. Adjust the seasoning if needed, and serve the chicken hot with a good helping of vegetables and sauce.