Easy Coq Au Vin
This quick and easy Coq Au Vin features tender chicken thighs cooked with wine, mushrooms, and bacon. It’s a rustic classic, made easy and quick but still loaded with authentic French flavor.
Servings: 6
Equipment
Ingredients
- ¼ cup cornstarch or all-purpose flour
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 teaspoon salt divided
- ¼ teaspoon freshly ground black pepper
- 6 to 8 boneless skinless chicken thighs
- 2 tablespoons olive oil
- 4 slices thick cut bacon diced
- 1 tablespoon butter
- 8 to 10 pearl onions
- 8 ounces baby bella mushrooms quartered
- 2 carrots cut into coins
- 2 tablespoons tomato paste
- 1 cup reduced sodium chicken broth
- 1 cup dry red wine use your favorite dry red wine, like, Merlot, Cabernet, Pinot Noir, etc…
- chopped fresh thyme for garnish
- chopped fresh parsley for garnish
Instructions
- Make the flour mixture. In a shallow plate, combine cornstarch or flour, thyme, parsley, ½ teaspoon salt, and black pepper; mix until incorporated.
- Dredge the chicken. Dip the chicken into the cornstarch mixture to coat on both sides; shake off any excess.
- Heat the oil. Heat olive oil in a large high-sided skillet, or a 4-quart braiser, set over medium-high heat.
- Cook the chicken. Add chicken thighs to the hot oil and cook for 3 to 4 minutes per side or until browned. Remove chicken from pan and set aside.
- Cook the bacon and veggies. Return the pan to the burner and add the diced bacon; cook for 2 minutes or until just starting to crisp up. Add the butter and stir in the onions, mushrooms, and carrots; add the remaining salt and cook for 4 minutes, stirring frequently.
- Add the tomato paste, broth, and wine. Stir in the tomato paste and cook for 1 minute. Add chicken broth and wine, and bring to a boil. Return the chicken thighs to the pan and reduce the heat to medium-low.
- Cook. Continue to cook for 10 to 12 minutes or until the chicken is cooked through and the carrots are tender. Chicken is cooked through when its internal temperature registers at 165˚F.
- Finish and serve. Remove from heat. Taste the coq au vin for salt and pepper and adjust accordingly. Garnish with thyme and parsley, and serve.
Notes
- Boneless Skinless Chicken Breasts: I highly recommend using chicken thighs for this recipe, but you can also use chicken breasts as an alternative. Keep an eye on the cooking times, as chicken breasts tend to cook faster.
- Use Bone-In, Skin-On Chicken: Switch to bone-in, skin-on chicken for a richer flavor. This choice may require a longer cooking time, up to 40 minutes, to ensure the meat reaches a safe internal temperature of 165˚F.
- Selecting Your Wine: When picking a wine for this dish, choose what you'd typically enjoy drinking. Budget-friendly wines like Merlot, Cabernet Sauvignon, or Pinot Noir are excellent choices for Coq au Vin.
- Onion Options: Although pearl onions are the classic choice, you can easily substitute them with chopped varieties of yellow or white onions.
- Storage: Store leftovers in the fridge, covered, for 3 to 4 days or in the freezer for up to 3 months.
Nutrition
Calories: 390kcal | Carbohydrates: 15g | Protein: 27g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 128mg | Sodium: 736mg | Potassium: 709mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3580IU | Vitamin C: 5mg | Calcium: 42mg | Iron: 2mg
