I came across coq au vin on my first trip to France, in a small village on the Rhone River, while making our way south to go surfing in Hossegor. After that it seemed like every village, we went to had its own variation.
Coq Au Vin
- 8 boneless chicken thighs
- 1 onion, chopped
- 3 pieces of bacon, sliced
- 3 large carrots, chopped
- 1/2 bag frozen pearl onions
- 1/2 cup brandy
- 1/2 bottle good dry red wine
- 1 cup chicken broth
- 8 oz Cremini mushrooms, sliced
- 1 tbsp garlic minced
- 1 cup flour
- Olive oil
- Kosher salt
- Black pepper
- 8 - 10 sprigs fresh thyme