Description
Coq au Vin is a classic French dish featuring tender chicken thighs braised in a rich red wine sauce with bacon, mushrooms, and aromatic herbs. This comforting and flavorful one-pot meal is perfect for a special dinner or gathering, delivering deep, savory flavors with a luscious sauce.
Ingredients
Scale
Meat and Protein
- 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
- 2 cups dry red wine, such as Pinot Noir or Côtes du Rhône
- 2 1/2 cups low sodium chicken broth, homemade or store-bought
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
- 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, drain excess fat, and refrigerate. Leave the bacon fat in the pot.
- Sear Chicken: Pat the chicken thighs dry with paper towels and season both sides with salt and black pepper. Return the pot to medium heat, add four chicken thighs skin side down, and sear until golden brown on the bottom, about 4 minutes. Turn and brown the other side for 2 to 3 minutes. Transfer to a plate and repeat with the remaining four thighs. Set all chicken aside.
- Sauté Vegetables: Reduce heat to medium. Add mushrooms to the pot and sauté for 3 minutes. Add diced onion and sauté another 3 minutes. Stir in minced garlic and cook for 30 seconds. Add tomato paste and cook while stirring for an additional 30 seconds.
- Deglaze and Simmer: Pour in the red wine, scraping up browned bits from the bottom of the pot. Stir in chicken broth, fresh thyme, and rosemary. Bring to a simmer over medium heat, then reduce heat to low and let simmer for 10 minutes to develop flavor.
- Add Chicken and Carrots: Return the chicken thighs to the pot along with the chopped carrots. Stir gently to combine. Cover the pot and simmer on low heat for 45 minutes, stirring gently once halfway through to ensure even cooking.
- Make the Sauce: In the last few minutes of cooking, melt butter in a small saucepan over medium heat. Add flour and cook, stirring continuously, for 1 1/2 minutes to form a roux. While whisking, gradually ladle about 1 1/2 cups of liquid from the chicken pot into the roux mixture until thickened quickly.
- Finish the Dish: Pour the thickened sauce back into the chicken pot along with the cooked bacon. Stir to combine everything evenly.
- Serve: Garnish the Coq au Vin with chopped fresh parsley and serve hot over your choice of accompaniment.
Notes
- Nutrition estimates include chicken skin; removing skin before eating reduces calorie content.
- If you prefer a thicker sauce, allow the sauce to simmer uncovered after adding the roux to reduce further.
- Use a full-bodied dry red wine like Pinot Noir or Côtes du Rhône for best flavor.
- Low sodium chicken broth helps control the saltiness of the dish; adjust seasoning accordingly.
- For a more authentic touch, add pearl onions if available, sautéed with the mushrooms.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 350 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 120 mg
