Coq au Vin (Chicken with Wine)

Coq au vin (translated to chicken in wine) is a traditional French dish of chicken, mushrooms, and shallots simmered in a seasoned wine sauce.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 40 mins
• Total Time: 2 hr
• Calories: 382 Calories

Ingredients

• 1 cup hot water
• 6 slices bacon
• salt and ground black pepper to taste
• 1 cup chicken broth
• 2 cloves garlic, chopped
• 3 bay leaves
• 2 cups fresh mushrooms
• ½ pound shallots, chopped
• 8 bone-in chicken thighs
• 1 tablespoon chopped fresh parsley, or as desired
• 2 ounces dried wild mushrooms (such as porcini or shiitake)
• ¼ cup quick-mixing flour (such as Wondra®), or as needed
• 1 bunch carrots, cut into matchstick-size pieces
• 1 (750 milliliter) bottle Burgundy red wine, divided
• 2 teaspoons herbes de Provence, tied into a cheesecloth bag
• 5 sprigs fresh thyme

Recipe Instructions

Step 1

Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, reserving bacon grease in the skillet.

Step 2

Put dried mushrooms in a bowl and pour in hot water; set aside until mushrooms are rehydrated.

Step 3

Coat chicken thighs with flour and season with salt and pepper. Working in batches, cook chicken in the bacon grease over medium heat until browned, 2 to 3 minutes per side. Remove chicken thighs as they brown and place on a paper towel-lined plate.

Step 4

Drain dried mushrooms through cheesecloth, reserving liquid. Add drained mushrooms, carrots, fresh mushrooms, shallots, and garlic to skillet over medium-high heat; saute for 2 minutes. Pour 1 cup wine into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon until liquid is reduced, about 10 minutes.

Step 5

Return chicken to the skillet and mix in remaining wine, chicken broth, herbes de Provence, thyme, and bay leaves. Liquid should partially cover chicken; if more liquid is needed, add reserved water from mushrooms. Cover skillet and simmer over low heat until chicken is no longer pink in the center, at least 1 hour. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Step 6

Remove cover from skillet and simmer until sauce is thickened, about 15 minutes more. Add more quick-mixing flour to sauce to thicken, if desired.

Step 7

Crumble bacon over chicken and vegetables and garnish with parsley.