Description
Coq au Vin is a classic French dish featuring tender chicken thighs slowly simmered in a rich red wine sauce with bacon, mushrooms, onions, and aromatic herbs. This hearty and comforting recipe combines deep flavors for an elegant main course perfect for special occasions or cozy dinners.
Ingredients
Scale
Meat & Protein
- 8 chicken thighs (3 1/2 to 4 lbs)
- 6 slices (6 oz) bacon
Vegetables & 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
- 2 Tbsp chopped fresh parsley, for garnish
- 2 tsp chopped fresh thyme
- 2 tsp chopped fresh rosemary
Liquids & Condiments
- 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, then more if needed
- 2 Tbsp tomato paste
Other
- 3 Tbsp unsalted butter
- 3 Tbsp flour
- Salt and black pepper, to taste
- Non-stick cooking spray
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. Remove bacon and place on a paper towel lined plate to drain and refrigerate. Leave the bacon fat in the pot.
- Sear Chicken: Pat chicken thighs dry with paper towels and season both sides with salt and black pepper. Increase heat to medium-high, add 4 chicken thighs skin side down and sear until golden brown on the bottom, about 4 minutes. Flip and brown for 2 to 3 minutes longer. Remove thighs to a plate and repeat with remaining 4 thighs. Set aside.
- Sauté Vegetables: Reduce heat to medium. Add mushrooms and sauté for 3 minutes. Add diced onion and continue sautéing for an additional 3 minutes. Add minced garlic and sauté for 30 seconds. Stir in tomato paste and cook while stirring for 30 seconds to deepen flavor.
- Add Liquids and Herbs: Pour in the dry red wine, scraping up any browned bits from the bottom of the pot. Stir in the chicken broth, fresh thyme, and fresh rosemary. Bring the mixture to a simmer, then reduce heat to low and simmer gently for 10 minutes.
- Simmer Chicken and Carrots: Return the seared chicken thighs to the pot along with the chopped carrots. Stir gently to combine. Cover and simmer on low heat for 45 minutes, stirring carefully once halfway through cooking to ensure even simmering.
- Make Roux and Thicken Sauce: In the last few minutes of cooking, melt the unsalted butter in a small saucepan over medium heat. Add flour and cook, stirring continuously, for 1 1/2 minutes to form a roux. Gradually whisk in about 1 1/2 cups of the hot cooking liquid ladled from the pot. Whisk continuously until the mixture thickens quickly.
- Combine Sauce and Bacon: Pour the thickened sauce mixture back into the main pot with the chicken. Add the cooked bacon pieces and stir gently to combine all flavors.
- Serve: Garnish with chopped fresh parsley and serve warm, spooning sauce over the chicken and vegetables for a flavorful, hearty meal.
Notes
- The nutritional estimate includes chicken skin; omitting the skin will lower calorie content.
- If the sauce is too thick, add additional chicken broth to reach desired consistency.
- Use a full-bodied dry red wine such as Pinot Noir or Côtes du Rhône for best flavor.
- If fresh herbs are unavailable, 1 teaspoon dried thyme and rosemary can be used instead.
- Make sure to pat the chicken dry to get a good sear and enhance flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 25 g
- Saturated Fat: 8 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 110 mg
