Description
Coq au Vin is a classic French dish featuring tender chicken thighs simmered in a rich red wine sauce with bacon, mushrooms, and aromatic herbs. Perfect for a comforting dinner that’s full of deep flavors.
Ingredients
Scale
Meat and Protein
- 6 slices (6 oz) bacon
- 8 chicken thighs (3 1/2 to 4 lbs)
Vegetables and Aromatics
- 8 oz cremini or white mushrooms, sliced thick
- 1 medium yellow onion, diced (1 1/2 cups)
- 4 garlic cloves, minced (4 tsp)
- 3 medium carrots, peeled and chopped into 1 inch chunks
Liquids and Seasonings
- 2 Tbsp tomato paste
- 2 cups dry red wine, such as Pinot Noir or Cotes du Rhone
- 2 1/2 cups low sodium chicken broth, homemade or store-bought
- 2 tsp chopped fresh thyme
- 2 tsp chopped fresh rosemary
- Salt and black pepper to taste
Thickening and Garnish
- 3 Tbsp unsalted butter
- 3 Tbsp flour
- 2 Tbsp chopped fresh parsley, for garnish
Instructions
- Cook bacon: Heat a large pot or braiser over medium heat and lightly spray with non-stick cooking spray. Add bacon and cook until just crisp. Transfer bacon to a paper towel lined plate, drain excess fat, and refrigerate. Leave bacon fat in the pot.
- Prepare and sear chicken: Pat chicken thighs dry with paper towels and season both sides with salt and pepper. Increase heat to medium and add 4 chicken thighs skin side down. Sear until golden brown on the bottom, about 4 minutes, then turn and brown for an additional 2 to 3 minutes. Transfer to a plate. Repeat with remaining thighs.
- Sauté vegetables: Reduce heat to medium, add mushrooms and sauté for 3 minutes. Add diced onion and sauté another 3 minutes. Add minced garlic and cook for 30 seconds. Stir in tomato paste and cook for another 30 seconds while stirring.
- Add liquids and herbs: Pour in the red wine, scraping up browned bits from the bottom of the pot. Stir in chicken broth, fresh thyme, and rosemary. Bring mixture to a simmer, then reduce heat to low and simmer for 10 minutes.
- Simmer chicken and carrots: Return chicken thighs to the pot along with the chopped carrots. Stir gently, cover the pot, and simmer on low for 45 minutes, stirring once halfway through cooking.
- Prepare the thickening sauce: While the chicken is finishing, melt butter in a small saucepan over medium heat. Add flour and cook, stirring, for 1 1/2 minutes. Gradually whisk in about 1 1/2 cups of liquid from the chicken pot until thickened.
- Combine and finish: Pour the thickened sauce into the chicken pot along with the cooked bacon. Stir gently to combine and heat through.
- Serve: Garnish with fresh chopped parsley and serve warm.
Notes
- Nutrition estimate includes chicken skin; removing the skin will reduce calorie count.
- Use a full-bodied red wine like Pinot Noir for optimal flavor.
- If the sauce is too thick after adding the flour mixture, thin it with a bit more chicken broth.
- For extra richness, use homemade chicken broth if available.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 115 mg
