Coq au Vin

A French Classic using bone broth

Start this recipes a few hours or the day before

You will need:

2 cups Dr Broth Roast Chicken Bone Broth

8 chicken thighs (these need to have the skin and bone on for best results)

1 cup chopped bacon

1 ½ cups button mushrooms (cut in half)

2 cups of red wine

Salt and pepper

Method:

In a container that fits your chicken thighs snugly, pour the wine over the chicken and leave to marinade overnight if you can.

Time to cook:

Drain your chicken, reserving the wine! Season with salt and pepper.

Preheat the oven to 180°C

In a pot with a lid that ill go into your oven, start your chopped bacon over a medium heat on the stove and cook until it has rendered out some fat and is starting to crisp.

Remove bacon with a slotted spoon and reserve.

Now carefully – it will spit a little bit – fry your chicken thighs in the bacon fat until they have a little colour (if there’s still bacon fat in the pot you can spoon some out now – I don’t)

Now add your mushrooms and stir.

Return the bacon to the pot and pour in the reserved red wine.

Bring to the simmer and reduce until about ¾ of it has cooked away.

Now add your Dr Broth bone broth and bring to the simmer.

Put on a lid and put the pot in the oven for about 30 – 40 minutes.

Remove from the oven and serve with mash potatoes.

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