Coq Au Vin

1 bottle
2 cups
10 sprigs
2 sprigs
​1

4 to 6 oz

2.5 lbs

3T
​24
​8 oz
2 cloves
1 T
​2 T

2 T

fruity, smooth, medium-bodied red wine like Pinot Noir or Beaujolais
chicken broth
fresh parsley
fresh thyme
bay leaf

thick-cut bacon, cut crosswise into ¼-inch pieces
​
boneless skinless chicken thighs, trimmed and cut in half crosswise​

butter
​frozen pearl onions (2 to 3 cups)
cremini mushrooms, cleaned, trimmed, halved or quartered if large
garlic, crushed
tomato paste
flour (use chickpea flour for a gf version)

minced fresh parsley

• Set aside 1T of win for later. Boil the remaining 1st set to reduce to roughly 3 cups, about 25 minutes. Discard herbs.
• Cook bacon until somewhat crispy in whatever pot you will use for the final dish. A 6-qt Dutch oven or heavy bottoms stock pot will work for a double batch.
• Remove bacon leaving 1T fat in the pot and saving another 1T aside.
• Season chicken with salt and pepper, then brown in bacon fat in several batches as needed using set aside bacon fat as needed and removing chicken when lightly brown.
• Sauté onions and mushrooms in butter until lightly browned (5 to 8 minutes), reduce heat and add garlic, tomato paste, and flour and stir to combine and darken (2 minutes).
• Add wine mixture, and 1/4 t pepper. Scrape up bottom of bot.
• Return chicken, cover, and simmer until tender (about 175-degrees internal temp on the chicken)
• Remove chicken and tent with foil
• Increase heat to medium-high and reduce sauce until thick and glossy and about 3-cups.
• Remove from heat, stir in reserved 2 T wine, season to taste, return chicken, add minced parsley.
• Yield: 4 servings
• Source: Modified from Cook's Illustrated

Category:  French                                                                                                                                                          Modified 10/14/25