Coq au Vin
A classic French chicken dinner that always impresses and satisfies.
Servings: 6
Equipment
Ingredients
- 6 slices bacon, cut into ¼"-½" slices
- 2 Tablespoons olive oil
- 3 pounds bone-in, skin-on chicken thighs and drumsticks
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 cup diced yellow onion
- 1½ cups diced carrots about 2-3 large carrots
- 3 garlic cloves, minced
- 1 Tablespoon tomato paste
- 2 dried bay leaves
- 2-3 sprigs fresh thyme, tied together with kitchen twine or 1 teaspoon dried thyme
- 1½ Tablespoons all-purpose flour
- 1 cup chicken broth
- 1 bottle (750 ml bottle) dry red wine, such as a Pinot Noir or Cabernet Sauvignon should be 3 cups
- 1 Tablespoon unsalted butter
- 8 ounces cremini (baby bella) mushrooms
- 8 ounces pearl onions, peeled
- chopped fresh parsley, for garnish
Instructions
- Cook the bacon in a large Dutch oven over medium heat until fully cooked and crispy to your liking. Remove from heat and transfer to a paper towel-lined plate. Set aside.
- Pat chicken dry with paper towels. Season with salt and pepper.
- Increase the heat to medium-high heat. Add the oil to the pot. Once the oil is hot and working in batches, add the chicken skin side down, and brown on all sides, about 3-5 minutes per side. Once all sides are browned, transfer to a plate and continue with the next batch, until you've browned all of the chicken.
- Reduce heat to medium. Add the onions and carrots. Stir and cook for about 2-3 minutes, just until the onions are soft and fragrant.
- Add the garlic, tomato paste, bay leaves, thyme, and flour. Gently stir together and cook for about 1-2 minutes, until you no longer see white dry flour.
- Slowly pour in a little bit of the chicken broth and scrape the brown bits at the bottom of the pan with a wooden spoon. Then pour in the rest of the chicken broth and the red wine. Stir, and bring the liquid to a gentle simmer/low boil.
- Reduce heat to low-medium, cover, and allow the chicken to cook until tender, about 30-35 minutes.
- Meanwhile, in a separate skillet over medium heat, add the butter. Once the butter is melted, cook the mushrooms and pearl onions for about 10-12 minutes. Turn off the heat.
- Uncover the pot with the chicken.
- Add the bacon, mushrooms, and onions to the large pot, stir, and cook uncovered on low-medium for about 10 minutes. Then chicken should be fully cooked (a thermometer will read 165°F when chicken is done).
- Carefully remove the thyme sprigs and bay leaves, and discard.
- Garnish with parsley just before serving.
Notes
Makes approximately 4-6 servings.
Storage: Allow to cool, then store in an airtight container in the refrigerator for up to 3-4 days.
Nutrition
Calories: 543kcal | Carbohydrates: 13g | Protein: 31g | Fat: 30g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 0.2g | Cholesterol: 121mg | Sodium: 519mg | Potassium: 805mg | Fiber: 2g | Sugar: 5g | Vitamin A: 5667IU | Vitamin C: 7mg | Calcium: 57mg | Iron: 3mg