Breastfeeding Friendly Carrot Coq au Vin
Total time2 hr
Prep time30 min
Cook time1 hr 30 min
4.7(16)
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Learn more →Ingredients
4 servings
- 4 oz thick-cut bacon or lardons, cut into ½-inch pieces
- 3 ½ lb bone-in, skin-on chicken pieces (thighs and drumsticks)
- 1 tsp kosher salt
- ½ tsp black pepper, freshly ground
- 2 tbsp all-purpose flour
- 2 tbsp unsalted butter, divided
- 1 medium yellow onion, finely chopped
- 2 medium carrots, peeled and cut into 1-inch pieces
- 4 garlic cloves, minced
- 2 tbsp tomato paste
- 1 bottle (750 ml) dry red wine (such as burgundy, pinot noir, or côtes du rhône)
- 1 cup low-sodium chicken broth
- 3 sprigs fresh thyme
- 2 bay leaves
- 8 oz cremini mushrooms, quartered
- 1 cup frozen pearl onions, thawed
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Can be omittedflat-leaf parsley
Instructions
- 1
Cook the bacon pieces in a large Dutch oven over medium heat, stirring occasionally, until the fat has rendered and the pieces are browned and crisp, about 8 minutes. Transfer the bacon to a plate with a slotted spoon, leaving the rendered fat in the pot.
- 2
Pat the chicken pieces thoroughly dry with paper towels, then season all over with the salt and pepper. Dust lightly with the flour, shaking off any excess.
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