Coq Au Vin Guine
Experience the rustic charm of French cuisine with Coq Au Vin Guine, a delectable twist on the classic Coq au Vin recipe. This hearty dish features tender bone-in chicken thighs and drumsticks braised in a rich blend of dry red wine, savory chicken stock, and aromatic herbs like thyme and bay leaves. Enhanced by crispy bacon, velvety cremini mushrooms, and sweet shallots, this dish achieves a perfectly balanced depth of flavor. Searing the chicken and slow-cooking it in a Dutch oven ensures succulent, fall-off-the-bone perfection, while the final touch of fresh parsley provides a vibrant garnish. Perfect for cozy gatherings, this elegant yet comforting recipe pairs beautifully with crusty bread or creamy mashed potatoes. Indulge in the ultimate comfort food that’s as delightful to serve as it is to savor. Keywords: Coq Au Vin Guine recipe, French braised chicken, chicken in red wine sauce, rustic comfort food, one-pot dinner idea.
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Recipe Information
Ingredients
- 4 pieces Bone-in chicken thighs and drumsticks
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons All-purpose flour
- 2 tablespoons Olive oil
- 4 strips Bacon, diced
- 1 tablespoon Unsalted butter
- 6 pieces Shallots, peeled and halved
- 2 medium Carrots, sliced into rounds
- 3 pieces Garlic cloves, minced
- 3 cups Dry red wine
- 1 cup Chicken stock
- 2 tablespoons Tomato paste
- 4 Thyme sprigs
- 2 Bay leaves
- 8 ounces Cremini mushrooms, sliced
- 2 tablespoons Parsley, chopped for garnish
Instructions
Season the chicken pieces with salt and pepper. Lightly dredge the chicken in the flour, shaking off excess.
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the chicken pieces and sear for 4-5 minutes per side until golden brown. Remove the chicken and set aside.
Add the diced bacon to the pot and cook until crispy, approximately 5 minutes. Remove with a slotted spoon and set aside.
In the same pot, melt the unsalted butter. Add the shallots and carrots, cooking for 5-7 minutes until slightly softened. Stir in the garlic and cook for 1 minute until fragrant.
Return the chicken to the pot. Add the red wine, chicken stock, and tomato paste. Stir well to combine.
Nestle the thyme sprigs and bay leaves into the pot. Bring the mixture to a simmer, then reduce heat to low. Cover and cook for 45 minutes, stirring occasionally.
While the chicken cooks, heat a skillet over medium heat and sauté the cremini mushrooms until browned and tender, about 6-8 minutes.
Add the cooked bacon and mushrooms to the pot after 45 minutes of cooking. Continue cooking for another 15 minutes uncovered to allow the sauce to thicken slightly.
Remove the thyme sprigs and bay leaves from the pot. Taste and adjust the seasoning with additional salt and pepper, if necessary.
Serve the Coq Au Vin Guine hot, garnished with fresh parsley. Pair with crusty bread or creamy mashed potatoes.
Nutrition Facts
Calories |
3071 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.3 g | 209% | |
| Saturated Fat | 45.6 g | 228% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 598 mg | 199% | |
| Sodium | 4128 mg | 179% | |
| Total Carbohydrate | 113.9 g | 41% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 43.9 g | ||
| Protein | 163.4 g | 327% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 366 mg | 28% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 4927 mg | 105% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
