Coq au Vin Tarte
A classic French dish turned into a savory tart with chicken, mushrooms, and red wine.
Ingredients
- ●1.5 pounds chicken thighsBone-in and skin-on
- ●1 cup mushroomsButton or cremini
- ●1 medium onionChopped
- ●3 cloves garlicMinced
- ●2 tablespoons all-purpose flourDust for coating
- ●2 tablespoons butterUnsalted
- ●1 cup red wineDry
- ●2 tablespoons tunisian tapenadeOptional
- ●2 tablespoons tomato pasteOptional
- ●to taste saltFlaky sea salt
- ●to taste pepperFreshly ground
Instructions
- 1
Preheat oven to 400°F (200°C).
- 2
Roll out puff pastry to a thickness of 1/8 inch. Transfer to a 9-inch tart pan.
- 3
Dust the chicken thighs with flour, shaking off excess.
- 4
In a large skillet, melt 1 tablespoon of butter over medium-high heat.
- 5
Sear the chicken thighs until browned on both sides, about 5 minutes per side.
- 6
Transfer the chicken to a plate and set aside.
- 7
In the same skillet, add the remaining 1 tablespoon of butter.
- 8
Add the chopped onion and cook until softened, about 3-4 minutes.
- 9
Add the minced garlic and cook for an additional minute.
- 10
Add the mushrooms and cook until they release their liquid and start to brown, about 5 minutes.
- 11
Add the red wine, tunisian tapenade, and tomato paste (if using). Stir to combine.
- 12
Return the chicken thighs to the skillet and spoon some of the sauce over the top of each thigh.
- 13
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and the sauce has thickened.
- 14
Remove the skillet from the oven and let it cool for a few minutes.
- 15
Serve the chicken and sauce over puff pastry, garnished with fresh herbs (if desired).
- 16
Bake the puff pastry in the oven for an additional 10-15 minutes, or until golden brown.
- 17
Let the tart rest for 10-15 minutes before slicing and serving.