Christmas dinner can be a stressful ordeal! Between the holiday chaos of last-minute shopping, the gift wrapping and holiday baking, we all need a recipe that is both elegant but simple! And if it can be made the day before even better!
That’s why I love a classic Coq Au Vin for the occasion. It’s simple, elegant and sooo delicious! And yes, it can all be made the day before. Enjoy!
- 7 pieces of apple wood smoked bacon, diced into small strips
- ½ tsp butter
- 6 chicken legs, skin on, bone in
- 2 carrots, cut into 1 inch chunks (1 ½ cups)
- ¾ cup frozen pearl onions
- ½ tsp dried thyme
- 1/3 cup cognac
- ½ cup red wine
- 1 cup Swanson® Chicken Broth
- 3 garlic cloves
- 2 tbsp tomato paste
- 2 tbsp fresh thyme
- 1 bay leaf
- 1 tsp salt
- 2 tbsp cornstarch
- 2 tbsp water
- 3 dashes Worcestershire sauce
- 1 tbsp butter
- 1 ½ cups white button mushrooms, quartered
- In a large Dutch oven or oven safe casserole with a lid, melt butter and sauté bacon. Once crispy, transfer with a slotted spoon to a plate lined with paper towel. Leave fat in pan.
- Season chicken legs on both sides with salt and pepper to taste.
- In the bacon fat, brown chicken, on both sides. Transfer to a plate to rest.
- In the chicken fat, sauté carrots and onions until browned and tender. Add ½ tsp of dried thyme.
- Turn off flame while adding alcohol. Add cognac and wine, stir. Turn flame back on. Add chicken broth.
- Add garlic, tomato paste, bay leaf, and salt. Stir to combine.
- Add 3 dashes of Worcestershire Sauce.
- Create a “slurry” by combining 2 tbsp of cornstarch with 2 tbsp of water, mix to combine.
- Ad the slurry to the pot and bring to a boil, this will allow the sauce to thicken. Then lower to a simmer.
- Place the chicken, skin side up, back into the pot. Place lid on top.
- Bake at 350F for 25 mins.
- Meanwhile sauté mushrooms in butter until browned.
- At the 25 min mark, add mushrooms. Cover and bake for another 20 mins.
- Then remove lid, garnish with fresh thyme, and bring to the table!
- Serve with a mashed potato puree or crusty French bread.
If making this the day ahead cool completely, and refrigerate, covered. Before reheating, add a splash of chicken broth to loosen sauce and cover and heat at 300F for 20 mins.