I could really use a glass of wine. I really need a bottle of wine. I’m reaching the end of my “working sabbatical” as a cook at a summer camp in the mountains. For the most part it has been a very worthwhile endeavor, but I’m ready to get back to the comfort of the city and my queen-sized bed. I’m still not entirely sure what I’ll be doing once I get back—which is part of my desire for alcohol—but for the most part I’m okay with this fact (or at least that’s what I keep telling myself). And if worst comes to worst, I could always ask for money on the subway like this man. Or as my mother likes to remind me, I could always move back home… These past nine weeks with limited internet access—and hence limited connection to civilization—have provided me with a lot of time to deeply contemplate my career path. I haven’t reached enlightenment just yet, but I think I have made measurable progress regarding my journey.
As I was thinking about what to write for this red wine braised chicken recipe, it brought to mind a recipe for coq au vin. Traditional coq au vin tends to include lardons (bacon), mushrooms, and an array of other ingredients. With this version I decided to cut to the chase by sticking with mostly just chicken and wine. I like to think of it as “coq au vin light.” Bon appétit.
Ingredients:
- 8 chicken thighs
- salt
- black pepper
- canola oil
- 1 small yellow onion, diced
- 4 garlic cloves, chopped
- 1/2 bottle red wine (I used a Chianti)
Procedure:
- Preheat oven to 350˚F.
- Season both sides of chicken with salt and pepper. Heat a thin layer of oil in a large skillet over medium-high heat until you can see it begin to shimmer. Place thighs skin side down and cook until browned and crisp; flip over and continue cooking for a couple of minutes. Remove chicken from pan and reserve.
- In same pan, sweat onions until translucent (add/remove oil as necessary). Add garlic, season with salt and pepper, and continue to cook for a couple of minutes.
- Deglaze (pour and scrape) pan with wine. Return chicken to the skillet. Place the entire pan in the oven for 20 minutes.
- Remove thighs and set aside. Place the skillet back on the stove top; bring to a simmer and let the liquid reduce by roughly half.
- Serve. The chicken goes nicely with either rice or pasta, and the now reduced braising liquid will act as a lovely sauce.
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