Description
Coq au Vin is a classic French dish featuring tender, bone-in chicken thighs slowly braised in red wine with bacon, mushrooms, onions, and aromatic herbs. This comforting, savory stew is perfect for an elegant dinner or hearty family meal, blending rich flavors and a luscious sauce made creamy with butter.
Ingredients
Scale
Meat and Protein
- 6 slices uncooked bacon, chopped
- 3 pounds bone-in, skin-on chicken thighs
Vegetables and Herbs
- 1 yellow onion, roughly chopped into bite-sized pieces
- 1 carrot, chopped into bite-sized pieces
- 8 ounces cremini mushrooms, sliced
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme leaves (plus more for garnish)
- 1 bay leaf
Liquids and Seasonings
- Kosher salt and ground black pepper, to taste
- 1 tablespoon tomato paste
- 2 tablespoons all-purpose flour
- 2 cups red wine (such as Pinot Noir)
- 1 cup low-sodium chicken broth
Fats
- 3 tablespoons unsalted butter (⅜ stick)
Instructions
- Cook Bacon: In a large Dutch oven set over medium-high heat, cook the chopped bacon until crisp and the fat is rendered. Use a slotted spoon to remove the bacon from the pot, and set aside, leaving the fat in the pot.
- Sear Chicken: Season the chicken thighs with kosher salt and black pepper. In batches if necessary, sear chicken skin side down in the bacon fat until deeply golden and crispy, about 5 minutes. Flip and cook the second side for another 3-5 minutes until golden. Remove chicken and set aside.
- Render and Reserve Fat: Reserve 3 tablespoons of the fat left in the pot and discard the rest to avoid excess grease.
- Sauté Vegetables: Add the chopped onion and carrot to the pot with the reserved fat. Cook over medium heat until softened and golden, about 5 minutes. Add the sliced mushrooms and minced garlic and cook for about 1 minute until fragrant.
- Add Tomato Paste, Flour, and Liquids: Stir in the tomato paste and flour, coating the vegetables evenly. Slowly pour in the red wine and chicken broth while stirring continuously to prevent lumps. Add fresh thyme leaves and bay leaf.
- Simmer Chicken: Return the seared chicken thighs and half of the cooked bacon to the pot. Bring mixture to a simmer, cover, and cook for about 30 minutes until chicken is tender and cooked through.
- Finish Sauce: Remove the lid, stir in the unsalted butter, and continue simmering uncovered for about 10 minutes until the sauce thickens and becomes rich and velvety.
- Garnish and Serve: Garnish with additional fresh thyme leaves and the reserved crispy bacon pieces. Serve hot with your choice of side.
Notes
- Using bone-in, skin-on chicken thighs results in juicier meat and better flavor.
- If preferred, chicken breasts can be used but may result in leaner, less flavorful meat.
- Choose a dry red wine such as Pinot Noir or Burgundy for authentic flavor.
- This dish benefits from resting a few minutes before serving to let flavors meld.
- Serve with crusty bread, mashed potatoes, or buttered noodles to soak up the sauce.
- The bacon can be reserved entirely for garnishing if you prefer less in the stew.
