Coq au Vin Without Wine & Bacon

This is an unorthodox take on a French classic, swapping the whole bird for bone-in chicken thighs, bacon for shiitake mushrooms and red Burgundy for 100% pomegranate juice. It's a one-pan meal that's simple to make and perfect for anyone who doesn't drink alcohol.

No ratings yet

Print Recipe Pin Recipe Save

Servings 4

Prep Time 10

Total Time 1 10

Ingredients

250 ml (1 cup) chicken stock (see note 1)
10 g (2 tsp) powdered gelatin
8 bone-in skin-on chicken thighs
10 g (2 tsp) salt divided (see note 2)
30 ml (2 tbsp) extra virgin olive oil divided
100 g (3 ½ oz) shiitake mushrooms cut into strips
200 g (7 oz) crimini mushroom stems removed & quartered
10 cloves garlic crushed & peeled
1 tbsp tomato paste
15 g (2 tbsp) plain (all-purpose) flour
4 shallots peeled & quartered through the stem
3 sprigs fresh thyme
500 ml (2 cups) 100% pomegranate juice
1-2 medium carrots peeled and cut into bite-sized pieces

Instructions

Preheat oven to 190°C/375°F. Add the chicken stock to a bowl or measuring jug. From a height, sprinkle the gelatin over it. Set aside until needed.
Pat the chicken dry with paper towels and season generously with ½ tsp of the salt. Add one tablespoon of the olive oil to a large Dutch oven or heavy-bottomed pot and set over medium-high heat. Once shimmering, add the chicken, skin-side down, and sear, undisturbed, until golden, 4-5 minutes. Flip and brown on the other side, another 4-5 minutes. Remove from the pan and set aside.
Add the remaining olive oil to the pot along with the shiitake mushrooms and ¼ tsp of the salt. Cook until they've reduced in size and are beginning to brown, about 5 minutes, before adding the crimini mushrooms. Cook for a further 5-7 minutes, until the shiitakes are deeply browned and the criminis have shrunk and begun to take on colour.
Add the garlic and tomato paste. Cook, stirring constantly, for one minute, then add the flour. Cook for another minute before pouring over the gelatin-fortified stock.
Add the shallots, thyme, pomegranate juice and remaining salt. Add the chicken, skin-side up, back into the pot along with any accumulated juices. Bring to a simmer, then move to the oven. Braise until the sauce is thick and bubbling and the chicken registers at least 80°C/175°F on an instant-read thermometer, about 30 minutes.
Remove the chicken from the pot and set aside. Add the carrots to the pot and set over medium-high heat. Bring to a vigorous simmer and allow to reduce for 10 minutes. Remove from the heat, return the chicken to the pan and serve.

Notes

For best results, use unsalted stock so you can control the seasoning of the final dish.
For best results, measure salt by weight, as different salts vary in crystal size and density.

Make Ahead

The dish can be made up to 3 days in advance and refrigerated in an airtight container. It can be frozen for up to 3 months. Defrost overnight in the fridge and reheat gently on the stovetop.

Nutrition

Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.

Tried this recipe or have questions?Click here to leave a rating and/or comment!