When I was newly married I would happily go through my Betty Crocker cookbook (a wedding gift), select a recipe and experiment on my new husband. This dish was one of the first I tried in our itty bitty kitchen, and I've been cooking it ever since. Whenever we had people over for dinner, we served this. Whenever I wanted to impress the in-laws, I'd make this. I've tweaked it a bit each time, getting closer and closer to perfection... And I am happy to report that it is has indeed been perfected :)
Adapted from Betty Crocker
- 6-8 chicken thighs, rinsed and dried
- 1 c. flour (make it GF by using equal parts sorghum, tapioca and brown rice flour)
- 2 t. salt
- 1/2 t. pepper
- 1/2 onion, chopped/sliced
- 6 carrots, scrubbed & cut into fourths (baby carrots work great, too)
- 4 - 8 oz. mushrooms, sliced
- 8 slices of bacon OR 2 chicken sausage links, diced
- 2 c. chicken broth
- 2 T. apple cider vinegar
- 1 garlic clove, minced
- 1/2 t. salt
- 1/2 t. dried thyme
- 1/2 t. dried parsley (opt)
- 1 bay leaf (opt)
- Combine flour, 2 t. salt and 1/2 t. pepper into a large ziplock bag. Add chicken and coat evenly in flour mixture. Remove chicken and set aside. And throw that nasty bag away!
- Heat a large cast iron pot over medium heat. Cook bacon/sausage until done. Remove from pot and set aside.
- Allow pot to get nice and hot and add the dredged chicken in single layers. Cook for two minutes per side, or until brown. Remove chicken from pot and set aside.
- Add onions, carrots and mushrooms to pot. Cook for one minute, add garlic and cook for a minute longer.
- Add chicken broth, apple cider vinegar, 1/2 t. salt and thyme. Stir well.
- Place chicken on top and sprinkle with bacon. Remove from heat. Cover pot and place in a 275 degree oven.
- For every pound of chicken, cook for 1 - 1.5 hours. So if you have 3 pounds of chicken, cook for 3 - 4.5 hours.
- Remove from oven and serve with mashed potatoes. You can use the liquid straight from the pot, or you can make a killer gravy with it.
- Another option is to let it sit overnight in the fridge and serve it the next day. This allows the fat to raise to the service and solidify, making it easier to remove before reheating. That is, if you want to...
The original recipe is called "Coq Au Vin" which is French for "chicken with wine". As you may have noticed, my recipe does not use wine. That's where the extra cup of chicken broth, plus the apple cider vinegar, comes from. That's my secret wine substitute. And I will have you know that both of my parents speak French, one lived in Quebec while the other lived in France, and both think this dish is awesome! So there. *B