Easy Coq Au Vin

Name: Easy Coq Au Vin
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4 servings
Ingredients: 3 lices Bacon; 6 bone-in, skin-on chicken thighs; Kosher salt and freshly ground black pepper; 8 ounces cremini mushrooms; 3 shallots; 3 cloves garlic; 2 tablespoons all-purpose flour; 2 tablespoons tomato paste; 1 cup dry red wine; 1 ½ cups chicken stock; 4 prigs fresh thyme; 3 carrots; 2 tablespoons chopped fresh parsley leaves

User Reviews

5.0

90 reviews

Excellent

Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings
4 servings
Course
Main Course

Easy Coq Au Vin

Iris Warren

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Truly the most amazing braised chicken (so tender, literally falling off the bone!) served in a heavenly red wine sauce!

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Ingredients

Servings

3 lices Bacon diced
6 bone-in, skin-on chicken thighs
Kosher salt and freshly ground black pepper to taste
8 ounces cremini mushrooms halved
3 shallots quartered
3 cloves garlic minced
2 tablespoons all-purpose flour
2 tablespoons tomato paste
1 cup dry red wine
1 ½ cups chicken stock
4 prigs fresh thyme
3 carrots halved lengthwise and cut into thirds
2 tablespoons chopped fresh parsley leaves

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Instructions

Heat a Dutch oven over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate, reserving excess fat in the Dutch oven.
Season chicken thighs with 1 teaspoon salt and 1/2 teaspoon pepper.
Working in batches, add chicken to the Dutch oven, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside. Drain excess fat, reserving 2 tablespoons in the Dutch oven.
Add mushrooms and shallots, and cook, stirring occasionally, until mushrooms are tender and browned, about 5-7 minutes; season with salt and pepper, to taste.
Stir in garlic until fragrant, about 1 minute.
Whisk in flour and tomato paste until lightly browned, about 1 minute.
Stir in wine, scraping any browned bits from the bottom of the Dutch oven. Stir in chicken stock, thyme and carrots. Return chicken to the Dutch oven.
Bring to a boil; reduce heat and simmer, partially covered, turning the chicken once or twice, until chicken has completely cooked through, reaching an internal temperature of 175 degrees F, about 40-45 minutes.
Stir in bacon and parsley; season with salt and pepper, to taste.
Serve immediately.