Easy Coq Au Vin
Delight your taste buds with this Easy Coq Au Vin, a simplified take on the classic French comfort food. Juicy, bone-in chicken thighs are seared to golden perfection before simmering in a rich, velvety sauce infused with dry red wine, earthy mushrooms, caramelized shallots, and fresh herbs like thyme and parsley. This one-pot recipe keeps things approachable with simple ingredients, like tomato paste and chicken stock, while still delivering deep, savory flavors. Ready in just over an hour, it’s the perfect dish to impress guests or elevate a cozy weeknight dinner. Serve this hearty, flavorful stew over creamy mashed potatoes, buttered egg noodles, or crusty bread to soak up every last drop.
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Recipe Information
Ingredients
- 6 pieces bone-in, skin-on chicken thighs
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 6 pieces shallots, peeled and halved
- 3 cloves garlic cloves, minced
- 8 ounces cremini mushrooms, sliced
- 2 tablespoons tomato paste
- 1 tablespoon all-purpose flour
- 2 cups dry red wine (like Pinot Noir or Merlot)
- 1 cup chicken stock
- 1 leaf bay leaf
- 3 sprigs fresh thyme
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Preheat a large Dutch oven or heavy-bottomed pot over medium-high heat.
Season the chicken thighs with salt and black pepper on both sides.
Add olive oil to the pot and sear the chicken thighs skin-side down for 5-7 minutes, until golden brown. Flip and sear the other side for another 3-4 minutes. Remove the chicken thighs and set them aside.
Reduce the heat to medium, and melt the butter in the same pot. Add the shallots and cook for 3-4 minutes until slightly caramelized.
Add the garlic and cook for 1 minute until fragrant. Stir in the sliced mushrooms and cook for 5 minutes, allowing them to soften and release their moisture.
Stir in the tomato paste and cook for 1 minute. Sprinkle the flour over the mixture and stir well to combine. Cook for an additional 1-2 minutes to remove the raw flour taste.
Slowly pour in the red wine, scraping up any browned bits from the bottom of the pot with a wooden spoon. Add the chicken stock, bay leaf, and thyme sprigs. Stir to combine.
Return the chicken thighs to the pot, skin-side up, ensuring they are partially submerged in the liquid. Bring the mixture to a simmer.
Cover the pot with a lid and reduce the heat to low. Simmer gently for 40 minutes, or until the chicken is tender and fully cooked through.
Remove the bay leaf and thyme sprigs. Garnish with fresh parsley before serving.
Serve the Coq Au Vin over mashed potatoes, egg noodles, or crusty bread. Enjoy!
Nutrition Facts
Calories |
610 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.2 g | 46% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 141 mg | 47% | |
| Sodium | 639 mg | 28% | |
| Total Carbohydrate | 16.4 g | 6% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 6.3 g | ||
| Protein | 33.8 g | 68% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 66 mg | 5% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 869 mg | 18% | |
*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.
