French Coq au Vin with Red Wine and Mushrooms for Dinner

1. 1

   In a large pot, heat olive oil over medium heat. Brown the chicken thighs on both sides, about 5 minutes each.

2. 2

   Remove the chicken and sauté onions, carrots, and garlic in the same pot until softened, about 5 minutes.

3. 3

   Stir in the tomato paste, then add red wine, chicken broth, thyme, bay leaf, salt, and pepper.

4. 4

   Return the browned chicken to the pot, cover, and simmer on low for 30 minutes.

5. 5

   Add sliced mushrooms and cook uncovered for an additional 10 minutes until mushrooms are tender.

6. 6

   Remove from heat and discard the bay leaf. Garnish with fresh parsley before serving.

Per serving