Coq au Vin

Ingredients · for 5 (scales to your household)

• 4 whole chicken thighs $9.80
• 4 whole chicken drumsticks $2.89
• 16 whole pearl onions $0.48
• 1 whole bay leaf $0.01
• 3 sprig fresh thyme $0.13
• 750 ml red wine $15.95
• 3 tbsp vegetable oil $0.23
• 1 tsp salt $0.05
• 3/4 tsp black pepper $0.10
• 400 g white mushrooms $4.30
• 150 g bacon $2.70
• 60 g unsalted butter $0.90
• 3 clove garlic $0.09
• 2 tbsp tomato paste $0.24
• 7 tbsp all-purpose flour $0.12
• 750 ml beef broth $1.66
• 2 tbsp fresh parsley $0.20

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages. A line marked not counted is one we couldn't measure from the amount as written — it is missing from the total, not free.

Method

1. Marinate the chicken overnight in the red wine with the pearl onions, bay leaf and thyme.
2. Strain off the wine and reduce it by half over medium-high heat, reserving the onions; set both aside.
3. Pat the chicken very dry, season with salt and pepper, and sear in oil until deeply golden, then set aside.
4. Brown the bacon, then the mushrooms, removing each as they color, and lightly brown the pearl onions.
5. Melt the butter in the pot, add the garlic, tomato paste and flour, cooking each a minute or two to make a roux.
6. Slowly stir in the beef stock to dissolve the flour, then add the reduced wine.
7. Return the chicken, bacon, mushrooms and herbs to the pot and braise covered at 350F for about 45 minutes.
8. Adjust the sauce thickness on the stovetop if needed, season to taste, and serve over mashed potato or tagliatelle with parsley.