Description
Coq au Vin is a classic French dish featuring chicken braised with red wine, mushrooms, bacon, and aromatic vegetables, resulting in a rich and flavorful meal.
Ingredients
- 3 pounds bone-in, skin-on chicken thighs
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 carrots, sliced
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 4 ounces bacon, diced
- 2 cups red wine (preferably Burgundy or Pinot Noir)
- 1 cup chicken broth
- 2 tablespoons tomato paste
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
- 2 bay leaves
- Salt and pepper to taste
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter
- Chopped fresh parsley for garnish
Instructions
- In a large Dutch oven, heat the olive oil over medium heat. Add the bacon and cook until crispy. Remove the bacon and set aside, leaving the fat in the pot.
- Season the chicken thighs with salt and pepper. In the same pot, brown the chicken on all sides, about 5-7 minutes per side. Remove the chicken and set aside.
- In the same pot, add the chopped onion, carrots, and mushrooms. Sauté for about 5 minutes until softened. Add the garlic and cook for an additional minute.
- Stir in the flour and cook for 1-2 minutes to eliminate the raw flour taste.
- Add the red wine, chicken broth, tomato paste, thyme, bay leaves, and the reserved bacon. Stir to combine.
- Return the chicken to the pot, making sure it is submerged in the liquid. Bring to a simmer, then cover and reduce the heat to low. Cook for 45 minutes to 1 hour, or until the chicken is tender.
- Remove the chicken from the pot and set aside. Discard the bay leaves. If the sauce is too thin, simmer uncovered for an additional 10-15 minutes to thicken.
- Stir in the butter until melted and smooth. Return the chicken to the pot to warm through.
- Serve hot, garnished with chopped parsley.
Notes
- For a richer flavor, marinate the chicken in red wine and herbs for a few hours or overnight before cooking.
- Substitute the chicken thighs with chicken breasts for a leaner option, but adjust cooking time as breasts may cook faster.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Braising
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 120mg