A classic French dish made with chicken braised in red wine with mushrooms, onions, and bacon.
Prep 20 min · Cook 120 min · Serves 4
Ingredients
Chicken thighs8
Bacon4 slices
Onion1(diced)
Carrots2(diced)
Garlic2 cloves(minced)
Mushrooms8 oz · 225 g(sliced)
Tomato paste2 tbsp
All-purpose flour2 tbsp · 16 g
Red wine2 cups · 480 ml
Chicken broth1 cup · 240 ml
Fresh thyme2 sprigs
Saltto taste
Pepperto taste
Instructions
Preheat the oven to 350°F (180°C).
In a large Dutch oven or oven-safe pot, cook the bacon over medium heat until crispy. Remove the bacon from the pot and set aside.
In the same pot, add the chicken thighs and cook until browned on both sides, about 5 minutes per side. Remove the chicken from the pot and set aside.
In the same pot, add the onion, carrots, and garlic and cook until the vegetables are tender, about 5 minutes. Add the mushrooms and cook for an additional 5 minutes.
Stir in the tomato paste and flour and cook for 1 minute. Add the red wine, chicken broth, and thyme and bring to a boil. Return the chicken and bacon to the pot.
Cover the pot and transfer to the oven. Bake for 1½ hours, until the chicken is tender and cooked through.
Remove the pot from the oven and let cool for 10 minutes. Season with salt and pepper to taste. Serve the coq au vin hot, garnished with additional thyme if desired.
This is the dish that filled the house with the smell of a slow Sunday. The wine
does its quiet work over two hours, and by the time you lift the lid the kitchen
already knows dinner is going to be good.
The Chef's Touch Coq au vin is traditionally made with red wine, but it can also be made with white wine or cognac. For a heartier dish, try adding diced potatoes or pearl onions to the pot. Coq au vin pairs well with a variety of side dishes, such as mashed potatoes or buttered noodles.
