Ingredients
Scale
- 4 chicken thighs, skinless
- 2 cups chicken broth
- 1 cup grape juice
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 cups mushrooms, sliced
- 2 carrots, chopped
- 2 tbsp olive oil
- 1 tbsp tomato paste
- 1 tsp dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Brown the Chicken:
- In a large pot, heat olive oil over medium heat.
- Add chicken thighs and brown on both sides.
- Remove the chicken from the pot and set aside.
- Sauté the Aromatics:
- In the same pot, add chopped onion and minced garlic.
- Sauté until the onion is softened and translucent.
- Cook the Vegetables:
- Add sliced mushrooms and chopped carrots to the pot.
- Cook for about 5 minutes, allowing the vegetables to soften slightly and release their flavors.
- Flavor the Base:
- Stir in the tomato paste, dried thyme, salt, and pepper.
- Mix well to coat the vegetables evenly.
- Simmer the Dish:
- Pour in the chicken broth and grape juice.
- Return the browned chicken thighs to the pot, submerging them in the liquid.
- Cover and simmer for 30 minutes or until the chicken is cooked through and the flavors have melded together beautifully.
- Serve and Garnish:
- Serve the Coq au Vin warm, garnished with fresh parsley for a burst of color and freshness.
Nutrition
- Serving Size: one normal portion
- Calories: 320
- Fat: 18g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 25g