Sunday. It’s raining. It’s cloudy. What do I do? Curl up on the couch and watch Netflix. What do I make? A juicy chicken stew that cooks all day. Adapted from Nigella’s recipe for Coq au Riesling, this dish calls for thyme instead of tarragon, and uses only half a bottle of wine and a can of broth, for a rounder flavor. Alternatively, serve over egg noodles rather than new potatoes. For a crispier texture, keep the chicken skin above the cooking liquid.
Coq au Gris
- Prep Time:40 minutes
- Cook Time:1 hour and 30 minutes
- Total Time:2 hours and 10 minutes
- 8 oz smoked sliced bacon
- 4 cup vidalia onions, chopped
- 8 bone-in chicken thighs, with skin
- 4 cup button mushrooms, halved
- 3 garlic cloves
- 14.5 oz can of chicken broth
- 0.5 bottle of pinot gris
- 1 cup parsley, loosely packed
- 0.25 cup thyme, loosely packed
- 1 pound of new potatoes
Cook the bacon in a large, cast iron dutch oven over medium heat. Add the chopped onion and cook for another 10 minutes, or until the onion is soft. Transfer the onion and bacon combination to a bowl and set aside.
Using the same pot, begin cooking the first batch of chicken over medium-high heat. Cook just until skin is golden brown, about 8 to 10 minutes on each side. Repeat with the remaining four thighs, and set aside.
Make a bouquet garni with the fresh herbs. Reduce heat to low-medium and add the mushrooms, garlic, potatoes and fresh herbs. Cook until mushrooms are semi soft, about 2 minutes.
Finally, return the bacon and onion combination, as well as the chicken, to the pot. Cover with chicken broth and the wine. Reduce heat to low and simmer uncovered for 1 hour. Reheat on low an additional hour before serving. Garnish with fresh parsley and cracked pepper.