We love this time of year. Fall brings so many sensations with its cool crisp mornings, softly light afternoons, and early evenings. It also whets our tastebuds for earthier, warmer flavors like umami-rich mushrooms and crisp, tart fall apples. When paired, these two dance a magnificent flavor tango - their hearty and bright flavors contrasting and complementing each other perfectly.
And if we had a “high-season” for bone broth, Fall would be it. It calls out to us from our kitchens as we increasingly crave that warm, cozy, and nutritious hug. But, it is not just the shifting weather and falling leaves that has us sipping more steamy broth - it is also our bodies telling us we need that immune bump as noses start to run and coughing becomes commonplace.
Thus our long-winded inspiration for this month’s recipe - Coq au Vin, a traditionally French dish of chicken braised with wine and mushrooms. We fire it up with our Chicken Bone Broth (obviously!) and some bacon for a slightly different take on the French classic.
Broth Baby’s Coq au Vin is a simple “one-pan” dish that we would eat every day if we could. It takes less than an hour from prep time to table. The lingering treat is that it makes the house smell heavenly (your neighbors might come a knocking).
Time: 45 minutes
- 1 lb. boneless, skin-on chicken thighs (or 1.5 lbs if bone-in)
- 4 slices thick-cut bacon (we love Keller Crafted Meats no-sugar Rustic Bacon)
- ½ lb cremini mushrooms, quartered and sliced
- 2 tart apples, sliced
- ½ cup dry white wine
- ½ cup Broth Baby Chicken Bone Broth
- 2T butter
- Salt & pepper (to taste)
- 1 teaspoon dried thyme
- Toss the chicken thighs with thyme, salt, and pepper.
- Saute the chicken thighs in a cast iron skillet or dutch oven over medium-high heat. When the thighs are cooked through and the skin is crispy, remove them from the skillet and set them aside on a plate.
- Roughly chop 4 slices of bacon and cook it in the pan for about 2 minutes.
- Add the mushrooms and apples to the pan, with the bacon, and cook for about 8 minutes, until they start to soften.
- Add the white wine and chicken bone broth, a pinch of salt and pepper, and lower the heat to medium. Allow the mixture to reduce until the liquid starts to thicken.
- Once the sauce has thickened, add a good pat of butter to make the sauce all silky.
- Add the chicken back to the pan - delicious!
Serve on its own, over quinoa, or with a side of duck-fat roasted potatoes and wilted greens. We hope you enjoy connecting with your kitchen on this one!