Description
Coq au Vin is a classic French dish featuring tender chicken thighs braised in a rich red wine sauce with bacon, mushrooms, carrots, and fresh herbs, resulting in a deeply flavorful and comforting meal perfect for dinner.
Ingredients
Scale
Protein and Meat
- 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 Rhone
- 2 1/2 cups low sodium chicken broth, homemade or store-bought, then more if needed
Herbs and Seasonings
- Salt and black pepper to taste
- 2 tsp chopped fresh thyme
- 2 tsp chopped fresh rosemary
- 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 slices and cook until just crisp. Transfer bacon to a paper towel-lined plate to drain and refrigerate. Leave bacon fat in the pot for flavor.
- Brown Chicken: Pat chicken thighs dry with paper towels and season both sides with salt and black pepper. Return pot to heat, add 4 chicken thighs skin side down and sear until golden brown on the bottom, about 4 minutes. Turn and brown an additional 3 minutes. Transfer to a plate and repeat with remaining chicken thighs. Set aside.
- Sauté Vegetables: Reduce heat to medium. Add mushrooms to the pot and sauté for 3 minutes. Add diced onion and sauté for another 3 minutes. Add minced garlic and cook for 30 seconds until fragrant. Stir in tomato paste and cook while stirring for 30 seconds.
- Add Liquids and Herbs: Pour in red wine, scraping up browned bits from the bottom of the pot. Stir in chicken broth, thyme, and rosemary. Bring mixture to a simmer, then reduce heat to low and let simmer for 10 minutes to develop flavors.
- Simmer Chicken and Carrots: Return chicken thighs to the pot along with the chopped carrots. Stir gently, cover the pot, and simmer on low heat for 45 minutes, stirring once halfway through cooking.
- Prepare Thickener: During the last few minutes of cooking, melt butter in a small saucepan over medium heat. Add flour and cook, stirring constantly, for 1 1/2 minutes to form a roux. Gradually whisk in about 1 1/2 cups of the hot liquid from the chicken mixture. Continue whisking until the sauce thickens quickly.
- Combine and Serve: Pour the thickened sauce back into the chicken pot along with the cooked bacon. Stir to combine and heat through. Serve garnished with chopped fresh parsley over the top.
Notes
- If you omit the chicken skin, the calorie count will be lower as the nutrition estimate includes skin.
- Use a good quality dry red wine such as Pinot Noir or Côtes du Rhone for best flavor.
- Make sure to scrape the browned bits (fond) from the pot after adding wine to enhance depth of flavor.
- For a thicker sauce, you can adjust the roux quantities accordingly or continue to reduce the sauce by simmering uncovered.
- This dish pairs well with mashed potatoes, buttery noodles, or crusty French bread to soak up the sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 35 g
- Saturated Fat: 10 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 45 g
- Cholesterol: 140 mg
