Coq au Vin
User Reviews
5
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Prep Time
25 mins
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Cook Time
1 hr 35 mins
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Total Time
2 hrs
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Servings
4 servings
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Calories
624 kcal
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Course
Main Course, Dinner
Coq au Vin
Description
The recipe begins by crisping chopped bacon in a deep skillet or braiser, using the rendered bacon fat to brown seasoned chicken pieces with skin on. This layering adds a base of smoky, savory flavor. After setting aside the browned chicken, mushrooms, onions, and carrots cook briefly in the same pan until softened.
Garlic and tomato paste are then added, followed by sprinkling flour to form a roux that will thicken the sauce. Gradual additions of red wine and beef stock dissolve the roux, creating a smooth cooking liquid. Fresh thyme and bay leaves are included for aroma, along with half the cooked bacon returned to the pan.
The chicken is repositioned atop the vegetables and wine mixture, and the pan is covered and baked gently in the oven at 375°F. This slow braising ensures the chicken becomes tender and absorbs the complex flavors of the wine and herbs. The dish ends up with a glossy, lush sauce and succulent chicken pieces. It can be served with rustic bread or potatoes.
Various chicken parts can be used, and cremini mushrooms are preferred for their robust texture and flavor, though alternatives can be substituted. Equipment options include braiser, Dutch oven, or ovenproof pots.
Ingredients
- 8 lices Bacon chopped
- 4 chicken thighs bone-in, skin-on
- 4 chicken drumstick
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
- 8 ounces cremini mushrooms sliced
- 1 large yellow onion diced
- 1 ½ cups carrot sliced
- 4 cloves garlic minced
- 1 tablespoon tomato paste
- 2 tablespoons all-purpose flour
- 1 ½ cups red wine such as burgundy, dry
- ½ cup beef stock or broth
- 4 prigs thyme or ¾ teaspoon dried thyme leaves, fresh
- 2 bay leaf
Instructions
- Preheat the oven to 375°F.
- Add the bacon to a deep 12-inch skillet or a braiser and cook over medium heat until crisp. With a slotted spoon, transfer the bacon to a paper towel lined plate leaving the bacon grease in the skillet.
- Season chicken pieces with salt and pepper and cook the chicken thighs skin side down for 5 minutes or until golden brown and then transfer to a plate. Repeat with the drumsticks, turning until browned and add to the plate.
- In the same pan add sliced mushrooms, carrot, and onion (adding butter or additional oil if needed) and cook just until the mushrooms and onions start to soften, about 5 minutes.
- Stir in the garlic and tomato paste and cook until fragrant, about 1 minute. Sprinkle in flour, stir, and cook for 1 minute more.
- Add the red wine and beef stock, a bit at a time, stirring after each addition until smooth. Add thyme, bay leaves, and half of the bacon. Stir to combine.
- Gently place the chicken on top of the vegetables.
- Cover and bake for 30 minutes. Uncover and bake for an additional 30 minutes or until the chicken is cooked through and the skin is golden.
- Remove and discard bay leaves. Garnish with the remaining bacon and serve over mashed potatoes or pasta.
Notes
- Use bone-in, skin-on chicken pieces for the best flavor and tenderness.
- Cremini mushrooms add a meaty texture but can be replaced with white or portobello mushrooms.
- If a braiser is unavailable, a large Dutch oven or ovenproof pot works well.
- When baking in a casserole dish, increase covered cooking time to about 40 minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 624 kcal
% Daily Value*
| Calories | 624 | 31% |
| Carbohydrates | 18g | 6% |
| Protein | 46g | 92% |
| Fat | 33g | 51% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 213mg | 71% |
| Sodium | 666mg | 28% |
| Potassium | 1108mg | 24% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 8209IU | 164% |
| Vitamin C | 8mg | 9% |
| Calcium | 62mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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