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Chicken in Red Wine Sauce with Root Vegetables and Wilted Greens

3.5

(9)

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Chicken in Red Wine Sauce with Root Vegetables and Wilted GreensMark Thomas

Here's an updated coq au vin that's from Fringale in San Francisco.

Recipe information

  • Yield

    Makes 4 servings

Ingredients

6 tablespoons olive oil
4 boneless chicken breast halves with skin
4 chicken thighs with skin and bone
2 cups dry red wine
1 1/4 cups chopped onions
6 large fresh thyme sprigs
3 garlic cloves, minced
2 teaspoons whole black peppercorns
1 tablespoon all purpose flour
1 1/3 cups chicken stock or canned low-salt chicken broth
1 cup beef stock or canned beef broth
2 tablespoons (1/4 stick) butter
12 baby carrots, peeled
2 medium parsnips (about 8 ounces), peeled, cut into 3x1/2x1/2-inch sticks
Wilted Greens

Preparation

  1. Step 1

    Combine 3 tablespoons oil and next 7 ingredients in large bowl. Cover; refrigerate overnight, stirring occasionally. Using tongs, remove chicken from marinade. Place chicken on paper towels and pat dry; sprinkle with salt. Reserve marinade.

    Step 2

    Heat remaining 3 tablespoons oil in heavy large pot over medium-high heat. Add chicken breasts, skin side down, and cook until brown, about 3 minutes per side; transfer to plate. Add thighs to same pot, skin side down; cook until first side is brown, about 3 minutes. Sprinkle with flour. Turn over and cook until second side is brown, about 3 minutes. Add reserved marinade, 1 cup chicken stock and beef stock; bring to boil. Reduce heat to medium-low, cover and simmer until chicken thighs are almost tender, about 20 minutes. Add chicken breasts. Cover and simmer until all chicken is tender and cooked through, about 12 minutes.

    Step 3

    Transfer chicken to large skillet. Boil sauce in pot until thick enough to coat spoon, about 15 minutes. Season sauce with salt and pepper; strain sauce over chicken. (Can be made 1 day ahead. Cool chicken slightly. Refrigerate uncovered until cold, then cover and keep chilled. Rewarm over low heat before serving.)

    Step 4

    Melt butter in heavy medium skillet over medium-high heat. Add carrots and parsnips and sauté 3 minutes, tossing to coat with butter. Add remaining 1/3 cup chicken stock; bring to boil. Reduce heat to medium-low, cover and simmer until vegetables are just tender, about 10 minutes. Uncover; simmer until juices thicken to glaze, about 3 minutes.

    Step 5

    Mound Wilted Greens in center of 4 plates. Top each with 1 chicken thigh, 1 chicken breast and red wine sauce, then carrots and parsnips, and serve.

TagsRed WineWineAlcoholBeveragesFrenchEuropeanChicken BreastChickenPoultryChicken ThighThymeHerbs & SpicesCarrotRoot VegetableVegetableParsnipMainDinnerNut FreeSimmerBon Appétit
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