Coq au Vin
A comforting and rustic French stew made with hearty bone-in chicken thighs, deeply flavored red wine, aromatic herbs, and a base of vegetables that's all slow simmered to glorious perfection!
Servings: 8
Ingredients
- 6 slices (6 oz) bacon
- 8 chicken thighs (3 1/2 to 4 lbs)
- Salt and black pepper
- 8 oz. cremini or white mushrooms, sliced thick
- 1 medium yellow onion, diced (1 1/2 cups)
- 4 garlic cloves, minced (4 tsp)
- 2 Tbsp tomato paste
- 2 cups dry red wine, such as Pinot Nior or Cortes du Rhone
- 2 1/2 cups low sodium chicken broth, homemade or store-bought, then more thin if needed
- 2 tsp chopped fresh thyme
- 2 tsp chopped fresh rosemary
- 3 medium carrots, peeled and chopped into 1 inch chunks
- 3 Tbsp unsalted butter
- 3 Tbsp flour
- 2 Tbsp chopped fresh parsley, for garnish
Instructions
- Heat a large pot or a braiser over medium heat, spray lightly with non-stick cooking spray. Add bacon and cook until just crisp, transfer bacon to a paper towel lined plate to drain and refrigerate. Leave bacon fat in pot.
- Dab chicken thighs dry with paper towels. Season both sides with salt and pepper. Return pot to heat, add 4 chicken thighs skin side down and sear until golden brown on bottom, about 4 minutes, turn and brown 2 to 3 minutes longer. Transfer thighs to a plate and repeat process with remaining 4 thighs, then transfer to the same plate.
- Reduce heat to medium, add mushrooms and saute 3 minutes, add onion and saute 3 minutes. Add garlic and saute 30 seconds. Add tomato paste and cook and stir for 30 seconds.
- Pour in red wine, scraping up browned bits from the bottom. Stir in chicken broth, thyme and rosemary. Bring to a simmer then reduce heat to low and simmer 10 minutes.
- Return chicken to pot along with carrots, stir. Cover and simmer for 45 minutes, gently stirring once halfway through.
- During the last few minutes of chicken cooking, in a small saucepan melt butter over medium heat. Add flour and cook and stir for 1 1/2 minutes. While whisking ladle out and pour about 1 1/2 cups of the liquid from the chicken mixture into the butter flour mixture, while whisking. It should thicken quickly.
- Pour that thickened sauce mixture into the chicken mixture along with the bacon and stir.
- Serve garnished with parsley over the top.
Notes
Note that nutrition estimate includes chicken skin if not consumed this would reduce the calorie count.