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Easy Coq Au Vin
5 from 90 votes

Easy Coq Au Vin

Easy Coq Au Vin features chicken thighs cooked with bacon, cremini mushrooms, shallots, garlic, and carrot in a red wine and chicken stock sauce, thickened with flour and tomato paste. The slow braising results in tender meat infused with deep, savory flavors enhanced by fresh thyme and fresh parsley garnish. This classic French dish uses common ingredients and straightforward steps to produce a rich, hearty stew suitable for home cooking.

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

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

    Cup of Yum
  1. 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.
  2. Season chicken thighs with 1 teaspoon salt and 1/2 teaspoon pepper.
  3. 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.
  4. 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.
  5. Stir in garlic until fragrant, about 1 minute.
  6. Whisk in flour and tomato paste until lightly browned, about 1 minute.
  7. 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.
  8. 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.
  9. Stir in bacon and parsley; season with salt and pepper, to taste.
  10. Serve immediately.