Roasted Cranberry Coq au Vin - Rachael Ray Every Day

Roasted Cranberry Coq au Vin

Supper in one step for under $3! Put the ingredients in a single pot (or skillet or baking dish) and in 30 minutes, dinner's done!
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roasted cranberry coq au vin

Recipe by Sarah Tenaglia

  • Cook Time
  • Prep Time
  • 4Servings

Ingredients

  • 1 1/4 cups dried cranberries
  • 1 cup red wine, such as Pinot Noir or Beaujolais
  • 1/2 cup chicken stock
  • 6 large cloves garlic, chopped
  • 4 bay leaves
  • 1 tbsp. balsamic vinegar
  • 2 tsp. onion salt
  • 3 tbsp. fresh thyme leaves
  • 4 bone-in chicken thighs (8 oz. each), skin removed
  • 1 lb. red potatoes, cut into 3/4-inch pieces
  • 1 large yellow onion, cut through core into 3/4-inch wedges
  • 4 slices thick-cut hickory-smoked bacon, each cut into 4 pieces
  • 8 1-inch-thick slices French bread

Preparation

Position a rack in the upper third of the oven and preheat to 450°. In a bowl, mix the first 7 ingredients and 2 tbsp. thyme. In a large baking dish, arrange the chicken, potatoes and onion in a single layer; season with salt and pepper. Add the cranberry mixture, pressing the cranberries to submerge. Shingle the bacon on the chicken and roast until an instant read thermometer inserted into the thigh registers 165˚, about 30 minutes. Garnish with the remaining 1 tsbp. thyme; serve with bread.