Coq au Vin with Gochujang Jus

Ingredients

• 4 pieces chicken thighs, bone-in
• 2 cups red wine
• 1.5 tbsp gochujang
• 3 oz bacon, chopped
• 8 oz cremini mushrooms, halved
• 8 oz pearl onions or shallots
• 3 cloves garlic, minced
• 1 cup chicken stock
• 1 tbsp tomato paste
• 2 tbsp butter
• 4 sprigs fresh thyme
• 1 bay leaf
• 1 tbsp all-purpose flour
• 1 tbsp olive oil
• to taste salt and black pepper

Instructions

1. 1

   Pat chicken dry and season with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat and brown chicken on both sides, about 8 minutes total. Remove and set aside.

2. 2

   In the same pot, cook bacon until crisp, about 4 minutes. Add mushrooms and pearl onions; sauté 5 minutes until browned. Stir in garlic and tomato paste and cook 1 minute.

3. 3

   Sprinkle in flour and stir 1 minute. Add red wine, chicken stock, thyme, bay leaf, and gochujang, scraping up browned bits. Return chicken to the pot.

4. 4

   Bring to a simmer, cover, and braise over low heat for 35 minutes until chicken is tender and cooked through.

5. 5

   Remove chicken and bay leaf. Simmer the sauce uncovered for 8-10 minutes until slightly thickened, then swirl in butter. Season to taste.

6. 6

   Serve chicken with the gochujang jus spooned over top, ideally with mashed potatoes or crusty bread.