Description
This classic French Coq au Vin recipe features tender chicken thighs slow-simmered in a rich red wine sauce with mushrooms, bacon, and fresh herbs, delivering a deeply flavorful and comforting main course perfect for dinner.
Ingredients
Scale
Meats and Poultry
- 6 slices (6 oz) bacon
- 8 chicken thighs (3 1/2 to 4 lbs)
Produce
- 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
- 2 tsp chopped fresh thyme
- 2 tsp chopped fresh rosemary
- 2 Tbsp chopped fresh parsley, for garnish
Liquids and Condiments
- 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
Others
- Salt and black pepper to taste
- 2 Tbsp tomato paste
- 3 Tbsp unsalted butter
- 3 Tbsp flour
Instructions
- Cook Bacon: Heat a large pot or braiser over medium heat and lightly spray with non-stick cooking spray. Add bacon slices and cook until just crisp. Transfer bacon to a paper towel-lined plate to drain and refrigerate. Leave bacon fat in the pot.
- Brown Chicken: Pat chicken thighs dry with paper towels and season both sides with salt and black pepper. Return pot to heat and add 4 chicken thighs skin-side down. Sear until golden brown on bottom, about 4 minutes, then turn and brown another 2 to 3 minutes. Transfer chicken to a plate and repeat with remaining 4 thighs. Set all chicken aside.
- Sauté Vegetables: Reduce heat to medium, add mushrooms to the pot and sauté for 3 minutes. Add diced onion and cook for another 3 minutes. Add minced garlic and sauté for 30 seconds. Stir in tomato paste and cook while stirring for 30 seconds to combine flavors.
- Add Liquids and Herbs: Pour in red wine, scraping up any browned bits from the bottom of the pot. Stir in chicken broth, thyme, and rosemary. Bring mixture to a simmer, then reduce heat to low and simmer for 10 minutes to develop flavor.
- Simmer Chicken: Return chicken thighs to the pot along with chopped carrots and stir to combine. Cover and simmer gently for 45 minutes, stirring once halfway through cooking.
- Make Sauce Thickener: In a small saucepan, melt butter over medium heat. Add flour and cook while stirring continuously for 1 1/2 minutes to create a roux. Gradually whisk in about 1 1/2 cups of the cooking liquid taken from the chicken pot until sauce thickens quickly.
- Combine and Finish: Pour the thickened sauce mixture back into the chicken pot along with the cooked bacon. Stir well to incorporate all ingredients and flavors.
- Serve: Spoon the coq au vin into serving dishes and garnish with chopped fresh parsley for a fresh pop of color and flavor.
Notes
- The nutrition estimate includes chicken skin; removing the skin will reduce calories and fat content.
- If the sauce is too thick, thin it with a little additional chicken broth until desired consistency is reached.
- Use a dry red wine such as Pinot Noir or Cotes du Rhone for best flavor.
- Bacon fat can be skimmed off if a leaner dish is preferred.
- This dish can be prepared a day ahead to allow flavors to deepen, simply refrigerate and reheat gently.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 120 mg
