Coq au Champagne

This coq au champagne is a family favorite once every few weeks. It has been on a heavy rotation this winter to help break up the repetition of soups. This dish is the perfect comfort food for any weeknight and we leave you craving more than one dish. The chicken reminds me so much of the roasted chicken thighs my dad used to make with the perfectly crispy and flavorful skin. We hope you enjoy this meal as much as we do,

Coq Au Champagne

Ingredients

• 5 – 8 chicken thighs, skin-on & bone-in
• 2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 4 oz. pancetta, diced
• 1/2 cup carrots, roughly chopped
• 4 medium shallots, diced
• 6 garlic cloves, minced
• 8 oz. cremini mushrooms, sliced
• 2 tbsp all-purpose flour
• 1½ cups Champagne, divided
• 6-8 fresh thyme sprigs
• 2 rosemary sprigs
• 1 bay leaf
• 1/2 cup heavy cream
• 2 tsp Dijon mustard, I use Maille
• parsley, finely chopped for garnish

Prepare

1. First, heat a large, oven-safe skillet over medium heat. Add the pancetta and cook, stirring, until it’s cooked through and crisp, 5 to 6 minutes. Using a slotted spoon, transfer to a paper towel-lined plate and set aside. Discard all but 2 tablespoons of the fat in the pan. Pat the chicken thighs dry with paper towel.
2. Next, increase the heat to medium-high and, working in batches, arrange the chicken thighs, skin side down, in a single layer and cook until a golden-brown crust forms, 6 to 8 minutes. Flip and cook the bottom side for 4 more minutes. Transfer the browned chicken to a plate and set aside. Repeat with the remaining chicken.
3. Reduce the heat to medium, add the carrots and shallots, and continue to cook, stirring, until they begin to soften, about 3 minutes. Add the garlic and mushrooms and continue to cook, stirring, being careful not to burn the garlic, until the mushrooms begin to soften, another 3 minutes.
4. Sprinkle in the flour and cook, stirring, until it is well combined and begins to toast, 1 to 2 minutes.
   While stirring, slowly pour in 1 cup of Champagne until it is well incorporated, scraping up any browned bits on the bottom of the pot. Slowly stir in the remaining 1/2 cup of Champagne. Add a small pinch of salt and a few cracks of black pepper. Bring to a gentle simmer, 3 to 4 minutes.
5. Add the cooked pancetta back to the sauce. Using kitchen twine, tie the thyme and rosemary sprigs into an herb bouquet and toss into the sauce along with the bay leaf. Nestle the chicken, skin side up, into the sauce.

Bake

1. Transfer to the oven on the top rack and bake, uncovered, until the chicken is cooked through and very tender, and the skin is golden brown, about 45 minutes.
2. Remove from the oven and let rest for 5 minutes to allow the juices to settle. Transfer the cooked chicken to a plate and stir in the heavy cream and mustard until well combined. Return the chicken to the pot and nestle into the sauce.
3. Finally, garnish with fresh parsley. Enjoy!