Name: Classic Coq au Vin Recipe
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Cuisine: French
Ingredients: 6 slices (6 oz) bacon; 8 chicken thighs (3 1/2 to 4 lbs); 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; 2 cups dry red wine, such as Pinot Noir or Cotes du Rhone; 2 1/2 cups low sodium chicken broth, homemade or store-bought; Salt and black pepper, to taste; 2 tsp chopped fresh thyme; 2 tsp chopped fresh rosemary; 2 Tbsp chopped fresh parsley, for garnish; 3 Tbsp unsalted butter; 3 Tbsp flour; 2 Tbsp tomato paste

Description

Classic French Coq au Vin features tender chicken thighs slow-simmered in red wine with smoky bacon, mushrooms, onions, carrots, and aromatic herbs, finished with a luscious butter and flour sauce for a rich and comforting meal.

Ingredients

Scale

Meat and Bacon

6 slices (6 oz) bacon
8 chicken thighs (3 1/2 to 4 lbs)

Vegetables

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 Cotes du Rhone
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

Sauce Thickener

3 Tbsp unsalted butter
3 Tbsp flour
2 Tbsp tomato paste

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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.
Sear Chicken: Pat chicken thighs dry with paper towels and season both sides with salt and black pepper. In the same pot, add 4 chicken thighs skin side down and sear until golden brown on the bottom, about 4 minutes, then turn and brown for another 2 to 3 minutes. Transfer to a plate and repeat with remaining thighs. Set all chicken aside.
Sauté Vegetables: Reduce heat to medium and add mushrooms, sautéing for 3 minutes. Add diced onion and sauté another 3 minutes. Stir in minced garlic and cook for 30 seconds, then add tomato paste and stir and cook for 30 seconds more.
Deglaze and Simmer: 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 simmer gently for 10 minutes.
Cook Chicken and Carrots: Return chicken thighs to the pot along with chopped carrots and stir to combine. Cover and simmer on low heat for 45 minutes, gently stirring once halfway through cooking.
Make Thickening Sauce: In a small saucepan over medium heat, melt butter. Add flour and cook, stirring constantly for 1 1/2 minutes to form a roux. While whisking, gradually ladle out about 1 1/2 cups of the cooking liquid from the chicken pot and whisk into the roux. The mixture should thicken quickly.
Finish Sauce and Serve: Pour the thickened sauce mixture back into the chicken pot along with the cooked bacon pieces and stir to combine. Serve the coq au vin garnished with fresh chopped parsley over the top.

Notes

If you avoid eating chicken skin, you can reduce the calorie content accordingly since nutrition estimates include skin.
Using a good quality dry red wine like Pinot Noir or Cotes du Rhone enhances the flavor.
If the sauce is too thick, thin it out by adding a splash more chicken broth.
Leftovers taste great the next day as flavors deepen.

Nutrition

Serving Size: 1 serving
Calories: 460 kcal
Sugar: 4 g
Sodium: 420 mg
Fat: 28 g
Saturated Fat: 9 g
Unsaturated Fat: 16 g
Trans Fat: 0 g
Carbohydrates: 12 g
Fiber: 2 g
Protein: 38 g
Cholesterol: 110 mg