Description
This Easy Coq au Vin recipe offers a classic French dish made with tender chicken thighs braised in red wine, enhanced with smoky bacon, earthy mushrooms, and fresh herbs. Perfectly simmered for rich, comforting flavors, it serves 8 and takes about 2 hours from start to finish.
Ingredients
Meat and Bacon
- 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 Seasonings
- Salt and black pepper, to taste
- 2 Tbsp tomato paste
- 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)
- 2 tsp chopped fresh thyme
- 2 tsp chopped fresh rosemary
- 3 Tbsp unsalted butter
- 3 Tbsp flour
- 2 Tbsp chopped fresh parsley (for garnish)
Instructions
- Cook the bacon: Heat a large pot or braiser over medium heat and spray lightly with non-stick cooking spray. Add the bacon slices and cook until just crisp. Transfer the bacon to a paper towel-lined plate to drain and refrigerate. Leave the bacon fat in the pot for flavor.
- Sear the chicken thighs: Pat the chicken thighs dry with paper towels and season both sides with salt and black pepper. Increase the heat to medium, add 4 thighs skin side down to the pot, and sear until golden brown on the bottom, about 4 minutes. Turn and brown the other side for 2 to 3 minutes. Transfer the thighs to a plate. Repeat with the remaining thighs and keep all chicken on the plate.
- Sauté mushrooms, onions, and garlic: Reduce heat to medium, add mushrooms to the pot and sauté for 3 minutes. Add diced onion and cook for another 3 minutes. Add minced garlic and sauté for 30 seconds until fragrant. Stir in tomato paste and cook for 30 seconds to deepen the flavor.
- Deglaze with wine and simmer: Pour in the red wine, scraping up the browned bits from the bottom of the pot for added depth. Stir in chicken broth, fresh thyme, and rosemary. Bring the mixture to a simmer, then reduce heat to low and simmer for 10 minutes to meld flavors.
- Add chicken and carrots: Return the seared 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 halfway through to ensure even cooking.
- Make the thickening sauce: 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 create a roux. Gradually whisk in about 1 1/2 cups of the cooking liquid from the chicken pot to the roux, stirring constantly until the sauce thickens quickly.
- Combine and finish: Pour the thickened sauce mixture back into the main pot with the chicken. Add the cooked bacon and stir everything together to distribute the flavors evenly.
- Serve: Garnish the Coq au Vin with chopped fresh parsley and serve hot, perfect over mashed potatoes or crusty bread.
Notes
- Use dry red wine such as Pinot Noir or Côtes du Rhône for traditional flavor.
- Ensure chicken is patted dry before searing to get a good golden brown crust.
- Scraping up browned bits enhances the depth of the sauce.
- You can substitute chicken thighs with bone-in, skin-on chicken breasts but adjust cooking time accordingly.
- Simmer gently to keep the chicken tender and avoid burning the sauce.
- Leftovers taste even better the next day as flavors develop.
- Prep Time: 20 minutes
- Cook Time: 1 hour 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: French
