Coq Au Glam

  • 6-8 -chicken thighs
  • 1 tablespoon – fresh thyme
  • 3-4 cloves garlic- peeled –chopped roughly
  • 2 cups- Cabernet Sauvignon
  • 2 tablespoons – butter
  • 4 slices bacon- chopped
  • 4-5 shallots – sliced
  • 10 baby carrots- whole and peeled 
  • 1 cup- chicken stock
  • 1 tablespoon – flour
  • 1 tablespoon – tomato paste
  • 1 cup- sliced mushrooms

Soak chicken in wine, thyme, and garlic overnight in a covered glass dish or bowl. Make sure chicken is turned a couple of times during the soaking process.

Heat oven 300*.

On the stovetop on medium heat ,In a large pan, melt butter, and add the bacon. Cook until all brown and yummy. Add shallots and carrots. Cook for 5 min. Sprinkle with flour and stir for 2 minutes. Add tomato paste and chicken stock. Separate chicken and wine marinade. Stir wine marinade into pan with other ingredients and bring to a boil. Add mushrooms, cook for 5 minutes. Add chicken, cover and move into oven. Cook for 25 minutes. Turn chicken and cook for 25 more minutes.

Serve hot with crunchy bread and butter and a nice fresh green salad.

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About eatonsquareedibles

I've had the great good fortune of living abroad for more than a decade. The traditions, comfort and memories of home are things I cherish and carry with me on my travels. What I wasn't expecting was that other cultures and flavors would seep into my own traditions and favorites and influence a new batch of classics. Heres to evolving traditions and new memories! View all posts by eatonsquareedibles

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