Description
A classic French dish, Best Chicken Coq Au Vin combines tender chicken thighs slowly simmered in a rich red wine sauce with bacon, mushrooms, shallots, and aromatic herbs. This hearty and comforting stew offers deep flavors achieved through searing, sautéing, and slow cooking in a Dutch oven, perfect for an elegant yet rustic meal.
Ingredients
Scale
Meat & Poultry
- 6 chicken thighs (bone-in and skin-on)
- 6 slices bacon (cut into 1-inch pieces)
Vegetables & Aromatics
- 6 cloves garlic (minced)
- 4 medium shallots (peeled and quartered)
- 8 ounces cremini mushrooms (halved)
- 3 large carrots (halved lengthwise and cut into 2-inch pieces)
Herbs & Spices
- 4 sprigs thyme
- 1 bay leaf
- 2 teaspoons kosher salt (divided and more to taste)
- 2 tablespoons parsley (chopped for serving)
Liquids & Others
- 3 tablespoons unsalted butter (melted)
- 3 tablespoons all purpose flour
- 2 tablespoons tomato paste
- 1 cup chicken stock
- 2 cups dry red wine
Instructions
- Cook Bacon: Heat a braiser or Dutch oven over medium-high heat. Add bacon and cook until brown and crispy, about 5 minutes. Remove and place on a paper towel-lined plate, reserving the excess fat in the pan.
- Season Chicken: Pat the chicken thighs dry with paper towels and season both sides with 1 teaspoon kosher salt.
- Sear Chicken: Add the chicken to the pan skin-side down and sear until golden brown, about 3-4 minutes per side. Remove and set aside on a plate. Drain any excess fat leaving about 2 tablespoons in the pan.
- Sauté Vegetables: Over medium heat, add the shallots and mushrooms to the pan, season with remaining 1 teaspoon salt, and cook stirring occasionally until tender and browned, about 5 minutes. Add the minced garlic and cook for 1 more minute.
- Add Tomato Paste and Flour: Stir in the tomato paste and melted butter. Sprinkle the flour over the mixture and cook until lightly browned, about 1 minute, stirring constantly.
- Deglaze & Add Liquids: Pour in the chicken stock and dry red wine, scraping the browned bits from the bottom of the pan. Add the thyme sprigs, bay leaf, and carrot pieces.
- Simmer Chicken: Return the chicken thighs to the pan skin side up. Bring the mixture to a boil, then reduce heat to a simmer. Cover and cook until chicken is cooked through and reaches 165°F internally, about 30-40 minutes.
- Finish & Serve: Stir in the cooked bacon and chopped parsley. Taste and adjust seasoning with additional salt if needed. Serve immediately with fresh baguette, mashed potatoes, polenta, or a side salad.
Notes
- Ensure the chicken is properly dried to get a good sear and crispy skin.
- Use a full-bodied dry red wine like Pinot Noir or Burgundy for authentic flavor.
- Adjust the cooking time based on chicken size to ensure it reaches safe internal temperature.
- This dish is best served fresh but can be stored in the refrigerator for up to 3 days.
- Removing excess fat before cooking vegetables prevents greasiness and allows better browning.
