Eggless Carrot Coq au Vin
Total time2 hr
Prep time30 min
Cook time1 hr 30 min
4.7(16)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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)
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!