Description
Classic French Coq au Vin features tender chicken thighs cooked slowly in a rich red wine sauce with bacon, mushrooms, and fresh herbs, creating a comforting and flavorful meal perfect for dinner gatherings.
Ingredients
Scale
Meat and Vegetables
- 6 slices (6 oz) bacon
- 8 chicken thighs (3 1/2 to 4 lbs)
- Salt and black pepper to taste
- 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 Côtes du Rhône
- 2 1/2 cups low sodium chicken broth, homemade or store-bought, plus more if needed
- 2 tsp chopped fresh thyme
- 2 tsp chopped fresh rosemary
- 2 Tbsp chopped fresh parsley, for garnish
Thickening and Finishing
- 3 Tbsp unsalted butter
- 3 Tbsp flour
Instructions
- Cook the Bacon: Heat a large pot or braiser over medium heat and lightly spray with non-stick cooking spray. Add the bacon slices and cook until just crisp. Transfer the bacon to a paper towel-lined plate to drain and refrigerate. Leave the bacon fat in the pot.
- Sear the Chicken: Pat the chicken thighs dry with paper towels and season both sides with salt and black pepper. Return the pot to medium heat, add 4 chicken thighs skin side down, and sear until golden brown on the bottom, about 4 minutes. Turn and brown for an additional 2 to 3 minutes. Transfer these thighs to a plate and repeat with the remaining 4 thighs. Set all chicken aside.
- Sauté Vegetables: Reduce heat to medium. Add the sliced mushrooms and sauté for 3 minutes. Add the diced onion and sauté for another 3 minutes. Stir in the minced garlic and cook for 30 seconds. Add the tomato paste and cook while stirring for 30 seconds.
- Deglaze and Simmer: Pour in the red wine, scraping up any browned bits from the bottom of the pot. Stir in the chicken broth, chopped thyme, and rosemary. Bring the mixture to a simmer, then reduce heat to low and simmer for 10 minutes to meld the flavors.
- Cook Chicken and Carrots: Return the chicken thighs to the pot along with the chopped carrots. Stir gently, cover, and simmer on low heat for 45 minutes, stirring once halfway through to ensure even cooking.
- Make the Thickener: In the last few minutes of cooking, melt the butter in a small saucepan over medium heat. Add the flour and cook while stirring continuously for 1 1/2 minutes to form a roux. While whisking, gradually ladle about 1 1/2 cups of the cooking liquid from the chicken pot into the roux. The mixture should thicken quickly.
- Combine and Finish: Pour the thickened sauce mixture back into the pot with the chicken and stir in the cooked bacon. Stir to combine well and heat through briefly.
- Serve: Garnish with freshly chopped parsley over the top and serve hot.
Notes
- Nutrition estimate includes chicken skin; removing the skin will reduce the calorie count.
- If the sauce becomes too thick after adding the roux, you can thin it with a little more chicken broth.
- Use a dry red wine like Pinot Noir or Côtes du Rhône for authentic flavor; avoid cooking wines with added salt.
- For a richer flavor, marinate the chicken in wine and herbs for a few hours before cooking.
- Leftovers taste even better the next day as flavors deepen.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 400 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 120 mg
