On Wednesday, we introduced you to the A-list celebrity chef, Bao Bao restaurant founder + chef, AND OUR Woman Warrior Ambassador, Suchanan Aksornnan. We asked Chef Bao Bao to share a simple but delicious go-to recipe that our Women Warriors would fall in love with. I know I’ll be cooking Chanan’s "Coq Au Vin” next week! Maybe I’ll even share my cooking skills with you on Instagram Stories. Without further ado, here is Chef Bao Bao’s “Coqu Au Vin.” ENJOY!
"Coq Au Vin"
2 tablespoons olive oil
4 skin-on bone-in chicken legs (thigh and drumstick)
4 slabbed bacon cut crosswise
1 carrot peeled, chopped
3 stalks celery, minced
1 white onion, minced
4 cups assorted wild mushrooms, such as maitake, oyster cut into bite sizes
6 sprigs thyme
2 sprigs rosemary
3 cups low sodium chicken stock
1/4 cup tomato paste
2 cups dry red wine
Kosher salt and ground black pepper for seasoning
Preheat oven to 350°. Heat 1 tablespoon of oil in an ovenproof pot over medium-high heat. Season chicken with salt and pepper. Cook chicken in batches until browned, 5-6 minutes per side. Transfer to a plate.
Add bacon to pot; cook until rendered. Add carrots, celery, and onion; cook until onion is translucent, 7-8 minutes. Stir in 1 cup wine and tomato paste; simmer for 2-3 minutes. Add remaining 2 cups wine. Boil until wine is reduced by half, 15-20 minutes. Return chicken to pot.
Add broth. Tie thyme and rosemary sprigs together; add to pot. Bring to a boil and cover pot. Transfer pot to oven and braise until chicken is tender, about 1 1/4 hours.
Meanwhile, heat 1 tablespoon olive oil in a large pot over medium-high heat. Add mushrooms; sauté until browned, about 5 minutes.
Transfer chicken from sauce to pot with mushrooms; keep warm. Simmer sauce over medium heat until reduced by 1/3, about 20 minutes. Season with salt and pepper.
Add mushrooms and chicken to sauce
Check out Chef Bao Bao's Favorite Pieces: