Description
Classic French Coq au Vin is a rich and aromatic chicken stew braised with bacon, mushrooms, carrots, garlic, and red wine, resulting in tender meat infused with deep, savory flavors. This comforting dish is perfect for a hearty dinner and garnished with fresh parsley for a burst of color and freshness.
Ingredients
Scale
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 Herbs
- 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
- 2 Tbsp chopped fresh parsley, for garnish
Other
- Salt and black pepper, to taste
- 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 the bacon and cook until just crisp. Remove bacon and drain on a paper towel-lined plate, then refrigerate. Leave bacon fat in the pot.
- Sear Chicken: Pat chicken thighs dry with paper towels and season with salt and black pepper on both sides. Heat pot to medium, add 4 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 thighs. Set aside.
- Sauté Vegetables: Reduce heat to medium. Add mushrooms to the pot and sauté for 3 minutes. Add diced onion and cook another 3 minutes. Add minced garlic and cook for 30 seconds. Stir in tomato paste and cook for 30 seconds more.
- Add Liquids and Herbs: Pour in the red wine while scraping up browned bits from the bottom of the pot. Stir in chicken broth, chopped thyme, and rosemary. Bring to a simmer, then reduce heat to low and let simmer for 10 minutes to meld flavors.
- Simmer Chicken and Carrots: Return chicken thighs and carrots to the pot, stir gently, cover, and simmer on low heat for 45 minutes. Stir once halfway through cooking.
- Prepare Thickening Sauce: In a small saucepan over medium heat, melt butter. Add flour and cook, stirring constantly, for 1 1/2 minutes. Gradually whisk in about 1 1/2 cups of liquid from the chicken pot into the butter-flour mixture. It should thicken quickly into a smooth sauce.
- Combine and Finish: Pour the thickened sauce back into the chicken pot along with the reserved cooked bacon. Stir to combine and heat through briefly.
- Serve: Garnish the Coq au Vin with chopped fresh parsley and serve hot.
Notes
- Nutrition estimates include chicken skin; removing the skin reduces calorie content.
- If the sauce is too thick, thin with a little extra chicken broth as needed.
- For best flavor, use a full-bodied dry red wine like Pinot Noir or Côtes du Rhône.
- Allow the dish to rest for a few minutes before serving to let flavors develop further.
- This dish pairs well with mashed potatoes, crusty bread, or buttered noodles.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 35 g
- Saturated Fat: 12 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 140 mg
