Simplified Coq Au Vin
Delight your taste buds with this **Simplified Coq Au Vin**, a streamlined version of the classic French dish that doesn’t skimp on flavor. Tender, golden-seared chicken thighs are simmered in a rich, savory sauce made with dry red wine, crispy bacon, and earthy baby bella mushrooms. The sauce is infused with aromatic thyme, garlic, and bay leaves, creating layers of comfort and sophistication in every bite. This one-pot wonder is perfect for cozy dinners and easy entertaining, requiring only 15 minutes of prep and minimal cleanup. Serve with crusty bread, creamy mashed potatoes, or buttered noodles to soak up every drop of the luscious wine sauce. It’s an elegant yet approachable recipe that brings a touch of French bistro flair to your kitchen.
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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
- 1 tablespoon Unsalted butter
- 4 slices Bacon, diced
- 1 large Yellow onion, diced
- 3 medium Carrots, sliced
- 3 cloves Garlic, minced
- 2 tablespoons Tomato paste
- 2 tablespoons All-purpose flour
- 2 cups Dry red wine
- 1 cup Chicken broth
- 5 sprigs Fresh thyme
- 2 pieces Bay leaves
- 8 ounces Baby bella mushrooms, halved
- 2 tablespoons Fresh parsley, chopped
Instructions
Season the chicken thighs with salt and black pepper on both sides.
In a large Dutch oven or heavy pot, heat the olive oil and butter over medium-high heat. Add the chicken thighs, skin-side down, and sear until golden brown, about 4-5 minutes per side. Remove the chicken from the pot and set aside.
In the same pot, add the diced bacon and cook over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
Add the diced onion and sliced carrots to the pot. Sauté until softened, about 5 minutes. Stir in the minced garlic and cook for an additional minute.
Add the tomato paste and flour, stirring well to coat the vegetables. Cook for 1-2 minutes to remove the raw flour taste.
Pour in the red wine and chicken broth, scraping the bottom of the pot to deglaze and release any browned bits. Bring to a simmer.
Return the seared chicken thighs to the pot, along with any juices collected on the plate. Add the thyme sprigs, bay leaves, and crispy bacon.
Cover the pot partially with a lid and reduce the heat to low. Simmer gently for 45 minutes, stirring occasionally to ensure the chicken cooks evenly.
Add the halved mushrooms to the pot and continue simmering for another 20 minutes, or until the chicken is tender and the sauce has thickened.
Discard the thyme sprigs and bay leaves. Taste the sauce and adjust seasoning with more salt and pepper, if needed.
Garnish with freshly chopped parsley and serve hot with crusty bread, mashed potatoes, or a side of buttered noodles.
Nutrition Facts
Calories |
412 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.8 g | 30% | |
| Saturated Fat | 6.5 g | 33% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 90 mg | 30% | |
| Sodium | 620 mg | 27% | |
| Total Carbohydrate | 13.4 g | 5% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 5.2 g | ||
| Protein | 22.4 g | 45% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 51 mg | 4% | |
| Iron | 2.1 mg | 11% | |
| Potassium | 671 mg | 14% | |
*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.
