Easy Coq Au Vin
User Reviews
5
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Prep Time
20 mins
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Cook Time
1 hr
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Total Time
1 hr 20 mins
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Servings
4 servings
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Course
Main Course
Easy Coq Au Vin
Description
Easy Coq Au Vin combines bone-in chicken thighs browned alongside crisped bacon pieces. The addition of mushrooms and shallots cooked in the rendered bacon fat builds the dish's base. Garlic adds aroma while a mixture of flour and tomato paste creates a subtle thickening and base for the sauce. Red wine and chicken stock then deglaze the pan and form the braising liquid, infused with fresh thyme sprigs and carrots for additional flavor and texture.
Once simmered until the chicken is tender, the result is a dish with a balanced depth of wine, savory bacon, earthy mushrooms, and tender chicken flesh with the carrots providing subtle sweetness. The fresh parsley added at the end brightens the rich components. Preparing the dish in a Dutch oven helps maintain an even simmer and allows the flavors to meld well.
This Coq Au Vin works well served alongside mashed potatoes, crusty bread, or buttered noodles to soak up the flavorful sauce. It’s satisfying as a main course during cooler seasons or whenever a slow-cooked meal is desired.
Ingredients
- 3 lices Bacon diced
- 6 chicken thigh bone-in, skin-on
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 8 ounces cremini mushrooms halved
- 3 shallot quartered
- 3 cloves garlic minced
- 2 tablespoons all-purpose flour
- 2 tablespoons tomato paste
- 1 cup red wine dry
- 1 ½ cups chicken stock
- 4 prigs thyme fresh
- 3 carrot halved lengthwise and cut into thirds
- 2 tablespoons parsley chopped fresh leaves
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.
User Reviews
Overall Rating
5
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