No doubt this super easy version of a French classic has Julia Child spinning in her grave but I’m all in favor of reducing my workload whenever possible. I adapted if from a slow-cooker recipe, and, in my opinion, the exquisite flavor of solar braised chicken makes up for skipping a few steps.
Prior to serving the sauce is thickened on the stove, making this an ideal dish for a late evening (mostly) solar cooked meal.
Sun Oven Coq au Vin
2 slices bacon
1 chicken cut into 8 pieces and skinned
½ teaspoon salt
¼ teaspoon freshly ground pepper
1 medium onion, chopped
1 large carrot, chopped
¾ cup dry red wine
3 tablespoons tomato paste
4 cloves garlic, minced
½ teaspoon dried thyme
½ teaspoon dried rosemary
1 bay leaf
10 ounces fresh white mushrooms, sliced
2 cups frozen pearl onions
1 cup reduced-sodium chicken broth, divided
3 tablespoons all-purpose flour
Set Global Sun Oven out to preheat
Cook bacon it a dutch oven until crisp; drain on paper towels and refrigerate. Drain all but 1 tablespoon of the bacon fat from the dutch oven. Sprinkle chicken with salt and pepper. Brown half the chicken in the bacon fat over medium-high heat, transfer to a plate. Repeat with the remaining chicken.
Add the chopped onions to the dutch oven and cook until softened; about 3 minutes. Stir in carrot, wine, tomato paste, garlic, thyme, rosemary, and bay leaf. Return chicken to the pot, stirring to coat. Add the mushrooms, frozen onions, and ¾ cup of the broth. Cover and transfer to GSO. Cook until chicken is fork tender, about 2 hours.
Remove dutch oven from GSO. Using a slotted spoon, transfer chicken to a serving platter. Cover and keep warm. Whisk together flour and remaining ¼ cup broth in small bowl until smooth. Stir in ¼ cup of the hot liquid from the dutch oven. Stir flour mixture into the dutch oven. Cook over, stirring often, over medium-high heat until the mixture thickens. Crumble in the bacon. Discard the bay leaf. Pour the sauce over the Chicken.
Serves 4 to 8.