Coq au Vin

Savor succulent chicken bathed in a rich, wine-infused sauce, accented by smoky bacon undertones and earthy, aromatic herbs, all in this simplified take on the classic French dish.

📝 Ingredients

• kosher salt and freshly ground black pepper
• 8 bone-in, skin-on chicken thighs (3 to 3-1/2 pounds)
• 4 strips thick cut bacon (thinly sliced crosswise into lardons)
• 8 ounces shallots (diced large (1/2-inch), or peeled pearl onions)
• 1 large yellow onion (finely chopped)
• 3 large garlic cloves (thinly sliced)
• 8 ounces button mushrooms (thinly sliced)
• 1 teaspoon dried thyme leaves (or 2 teaspoons fresh thyme leaves)
• 1 cup dry red wine (ideally red Burgundy wine)
• 1 cup chicken broth
• 2 tablespoons butter
• fresh thyme sprigs (for garnish, optional)
• finely chopped fresh parsley (for garnish, optional)

👨‍🍳 Instructions

1. 1Pat chicken thighs dry on all sides and season with salt and pepper; set aside.
2. 2In a large Dutch oven or other heavy-bottomed pot (I use a 3.5 quart braiser) over medium heat, cook bacon lardons until crisp. Transfer lardons to paper towel lined plate with slotted spoon, leaving rendered fat in the pan.
3. 3Place a single layer of chicken thighs, skin-side down into hot bacon fat. Cook until skin browns; turn to brown other side (a total of about 8 minutes). Transfer to platter and repeat with remaining chicken thighs.
4. 4Add shallots, onion, and garlic to pot; cook and stir until onion softens and is translucent, about 5 minutes. Add mushrooms and dried thyme; cook and stir 5 minutes more. Stir in red wine and broth; bring to boil. Add chicken skin-side up and any accumulated juices along with bacon lardons to pot; reduce heat to medium-low. Cover and simmer 30 minutes. Transfer chicken to platter.
5. 5Increase to medium-high heat and bring sauce to boil; cook until sauce thickens, 8 to 10 minutes more. Stir in butter and season to taste with salt and pepper. Reduce heat and return chicken to pot; simmer until heated through, spooning some of the sauce over the top. Serve directly from pot or arrange on a deep platter. Garnish with fresh thyme sprigs and parsley if desired.