French Claypot Coq au Vin
A classic French dish made with chicken cooked in a claypot with wine and mushrooms, resulting in a rich, savory sauce.
Ingredients
- ●1.5 lbs chicken thighsbone-in, skin-on
- ●1 cup mushroomsbutton or cremini
- ●1 cup winedry red wine
- ●2 tbsp butterunsalted
- ●2 tbsp flour
- ●1 medium onionchopped
- ●3 cloves garlicminced
- ●1 tsp thymedried
- ●2 bay leavesfresh
Instructions
- 1
Season the chicken with salt and pepper.
- 2
Heat 1 tbsp of butter in a claypot over medium-high heat.
- 3
Add the chicken to the claypot and cook until browned on both sides, about 5 minutes.
- 4
Remove the chicken from the claypot and set aside.
- 5
Add the remaining 1 tbsp of butter to the claypot.
- 6
Add the chopped onion and cook until softened, about 3 minutes.
- 7
Add the minced garlic and cook for 1 minute.
- 8
Add the mushrooms and cook until they release their liquid and start to brown, about 5 minutes.
- 9
Add the flour and cook for 1 minute.
- 10
Add the wine, thyme, and bay leaves to the claypot.
- 11
Return the chicken to the claypot and bring the mixture to a boil.
- 12
Cover the claypot and transfer it to the oven.
- 13
Bake at 300°F (150°C) for 25-30 minutes, or until the chicken is cooked through and the sauce has thickened.
- 14
Remove the claypot from the oven and let it cool slightly.
- 15
Serve the Coq au Vin hot, garnished with fresh thyme if desired.