Coq au Vin

Coq au vin takes its name from the French tradition of braising rooster in wine, a rustic Burgundy classic turned weeknight comfort. Bone-in chicken simmers with bacon lardons and dry red wine until the sauce turns glossy and deep.

Serves 4

Estimate for one serving

• 620 cal
• 48g protein
• 18g carbs
• 35g fat
• 3g fiber

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Ingredients

• 8 (about 3.5 lbs) bone-in skin-on chicken thighs
• 6 oz bacon or pancetta, cut into lardons
• 1 large yellow onion, diced
• 3 medium carrots, peeled and cut into 1-inch pieces
• 4 garlic cloves, minced
• 2 Tbsp all-purpose flour
• 1 bottle (750 ml) dry red wine (Burgundy or Pinot Noir)
• 2 cups chicken broth
• 2 Tbsp tomato paste
• 4 fresh thyme sprigs
• 2 bay leaves
• 1 cup frozen pearl onions, thawed
• 8 oz cremini mushrooms, halved
• 3 Tbsp unsalted butter
• 1.5 tsp kosher salt
• 1 tsp black pepper
• 2 Tbsp fresh parsley, chopped

Instructions

1. 1Pat the chicken thighs dry with paper towels and season generously with salt and pepper.
2. 2In a large Dutch oven over medium heat, cook the bacon lardons until crispy, about 6-8 minutes. Remove with a slotted spoon and set aside, leaving the fat in the pot.
3. 3Working in batches, brown the chicken thighs skin-side down in the bacon fat until golden, about 5 minutes per side. Transfer to a plate.
4. 4Add the diced onion and carrots to the pot and sauté until softened, about 5 minutes. Stir in the minced garlic and cook for 1 minute more.
5. 5Sprinkle the flour over the vegetables and stir for 2 minutes to cook out the raw taste.
6. 6Pour in the red wine, scraping up any browned bits from the bottom. Add the chicken broth, tomato paste, thyme sprigs, and bay leaves. Bring to a simmer.
7. 7Return the chicken and bacon to the pot. Cover, reduce heat to low, and braise for 45-50 minutes until the chicken is very tender.
8. 8While the chicken cooks, melt butter in a skillet over medium heat. Sauté the pearl onions and mushrooms until golden, about 8 minutes. Season lightly with salt and pepper.
9. 9After the chicken has braised, remove the thyme and bay leaves. Stir the mushroom-onion mixture into the pot and simmer uncovered for 10 minutes to thicken the sauce.
10. 10Finish by stirring in the remaining butter for glossiness. Taste and adjust seasoning.
11. 11Garnish with chopped parsley and serve hot with crusty bread, mashed potatoes, or buttered noodles.