Chicken Coq au Vin
Ingredients
- 4 bone-in, skin-on chicken thighs
- 6 slices bacon, diced
- 8 oz cremini or button mushrooms, halved
- 1 cup pearl onions (or 1 small onion, diced)
- 3 cloves garlic, minced
- 2 cups dry red wine (Burgundy or Pinot Noir)
- 1 cup chicken stock
- 2 tbsp tomato paste
- 2 sprigs fresh thyme
- 1 tbsp flour
- 2 tbsp butter
- Salt and black pepper
- Fresh parsley to garnish
Instructions
Season chicken well with salt and pepper. In a large Dutch oven, render the bacon until crispy. Remove bacon and brown the chicken thighs skin-side down in the bacon fat, 5-6 minutes per side. Remove both and set aside.
In the same pot, sauté pearl onions and mushrooms until lightly browned. Add garlic and cook 1 minute. Stir in tomato paste and flour, cook 1 more minute.
Pour in the red wine and chicken stock, scraping up all the browned bits from the bottom. Add thyme sprigs. Bring to a simmer.
Return the chicken and bacon to the pot. Cover and braise over low heat for 45-55 minutes until the chicken is fall-off-the-bone tender.
Remove lid and increase heat for 10 minutes to reduce the sauce to a glossy coat. Stir in butter for richness. Discard thyme. Serve garnished with fresh parsley, alongside crusty bread or mashed potatoes.
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Hi, I'm Sarah! I'm passionate about creating delicious, accessible recipes that help you make the most out of your kitchen. Whether it's reducing food waste or exploring vibrant new flavors, my goal is to make cooking a joy for everyone.
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