Cajun Coq au Vin
This classic French dish gets a little New Orleans flair.
Ingredients
- 0.25 cupOlive Oil
- 3 lbbone-in, skin-on chicken legs
- Kosher salt ground black pepper, freshly
- 1 largeOnion, chopped
- 2Carrot, chopped
- 2stalks celery, chopped
- 6 cloveGarlic, peeled
- 1 tbspTomato Paste
- 3 tbspAll Purpose Flour
- 3 cup(about 1 bottle) red wine, such as Beaujolais or Côtes du Rhône
- 2 cupchicken or beef stock
- 1Bay Leaf
- 10 sprigthyme
- 8 sprigfresh flat-leaf parsley, for garnish plus more
- 1 tspOld Bay Seasoning
- 3Unsalted Butter
- 0.5 lbandouille sausage, cut into 1/2-inch cubes
- 1 lbpearl or cipollini onions, according to package directions, cooked peeled
- 1 lbsmall cremini mushrooms
Instructions
- 1
Heat oil in a Dutch oven or large pot over medium-high heat. Season chicken with salt and pepper. Cook, in batches, turning once, until golden brown, 8 to 10 minutes. Transfer to a plate. Reduce heat to medium. Add onion, carrots, celery, and garlic. Season with salt and pepper. Cook, stirring occasionally, until beginning to brown, 6 to 8 minutes. Add tomato paste and cook, stirring occasionally, until darkened, 1 to 2 minutes. Add flour and cook, stirring, 2 to 3 minutes.
- 2
Add wine, scraping up any brown bits from the bottom of the pan, and bring to a boil. Add stock and bring to a boil. Add chicken, bay leaf, thyme, parsley, and Old Bay. Bring to a boil. Reduce to a simmer and cook, covered, until chicken is very tender, 50 minutes to 1 hour.
- 3
Meanwhile, melt 2 tablespoons butter in a large skillet over medium heat. Add sausage and cook, stirring occasionally, until brown, 5 to 6 minutes. Use a slotted spoon to transfer to a plate. Add onions and remaining 1 tablespoon butter to skillet. Season with salt and pepper. Cook, stirring occasionally, until golden brown, 3 to 4 minutes. Add mushrooms and season with salt and pepper. Cook, stirring occasionally, until brown, 6 to 7 minutes. Transfer to the plate with sausage.
- 4
Transfer chicken to a plate. Strain liquid through a fine-mesh strainer, discarding solids. Return liquid to pot. Cook, over medium-high heat, until reduced to 6 cups. Add chicken, sausage, onions, and mushrooms and simmer until just warmed through, 2 to 3 minutes. Serve garnished with parsley.