Description
Coq au Vin is a classic French dish featuring tender chicken thighs simmered in a rich red wine sauce with bacon, mushrooms, and fresh herbs. This hearty main course is perfect for a cozy dinner and is garnished with fresh parsley for a vibrant finish.
Ingredients
Scale
Meat and Bacon
- 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 Broth
- 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
Herbs and Seasonings
- 2 tsp chopped fresh thyme
- 2 tsp chopped fresh rosemary
- Salt and black pepper to taste
- 2 Tbsp chopped fresh parsley, for garnish
Other Ingredients
- 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 and cook until just crisp. Transfer bacon to a paper towel lined plate to drain and refrigerate. Leave bacon fat in pot.
- Prepare Chicken: Dab chicken thighs dry with paper towels and season both sides with salt and black pepper. Heat the pot again; add 4 chicken thighs skin side down and sear until golden brown on the bottom, about 4 minutes. Turn and brown for 2 to 3 minutes longer. Transfer to a plate and repeat with remaining thighs.
- Sauté Vegetables: Reduce heat to medium and add mushrooms; sauté for 3 minutes. Add diced onion and sauté for another 3 minutes. Add minced garlic and sauté for 30 seconds. Stir in tomato paste and cook while stirring for 30 seconds.
- Add Liquids and Herbs: Pour in red wine while scraping browned bits from the bottom of the pot. Stir in chicken broth, thyme, and rosemary. Bring to a simmer, then reduce heat to low and simmer for 10 minutes.
- Simmer Chicken: Return chicken thighs to the pot along with chopped carrots. Stir to combine, cover, and simmer for 45 minutes, stirring gently halfway through cooking.
- Make Thickener: In a small saucepan, melt butter over medium heat. Add flour and cook, stirring, for 1 1/2 minutes. Whisking constantly, gradually ladle about 1 1/2 cups of liquid from the chicken mixture into the butter-flour mixture to create a thickened sauce.
- Combine and Finish: Pour the thickened sauce back into the pot with the chicken mixture. Add the reserved bacon and stir to combine. Heat through gently.
- Serve: Garnish with chopped fresh parsley and serve hot.
Notes
- The nutrition estimate includes chicken skin; removing skin before serving will reduce calories.
- Use a dry red wine such as Pinot Noir or Côtes du Rhône for authentic flavor.
- If the sauce gets too thick, thin with a little additional chicken broth.
- This dish is best served with crusty bread or mashed potatoes to soak up the sauce.
- You can substitute baby carrots for regular carrots if preferred.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 550 mg
- Fat: 25 g
- Saturated Fat: 8 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 110 mg
