You asked and we delivered. We are sharing Dan’s Coq au Vin recipe! This is perfect for your next dinner party or date night! Dan just made this when we had guests over the other night. It is a go-to in our house and we hope you love it too! This dish is full of flavor and a step up from your normal chicken dinner.

Coq au Vin
Recipe courtesy of The Hearty Boys

½ cup thick cut bacon, cut into ½ inch pieces
2 TB olive oil
16 pearl onions
2 tsp minced garlic
2 plum tomatoes, diced
3 lb bone in chicken thighs
¼ cup brandy
½ tsp dried thyme
3 TB beurre manie (paste of 1 ½ TB butter & 1 ½ TB flour
2 cups red wine
2 cups chicken stock
1 TB tomato paste
1 lb mushrooms, quartered

Saute the bacon in a heavy bottomed skillet until crisp. Remove with a slotted spoon and reserve. Add the oil to the pan. Season the chicken with salt and pepper and add to the pan. Brown on both sides. Add the brandy and flame. Once the flame dies remove the chicken to a plate. Add the onions and garlic to the pan. Sweat until translucent. Add the tomatoes and mushrooms and simmer until most of the liquid thrown off by the mushrooms has reduced. Add the wine, stock and thyme and bring to a simmer. Stir in the beurre manie and tomato paste. Stir well until thickened. Add the chicken back in, cover and cook on low for 25 minutes. Serve over bacon fat potatoes.