Coq Au Vin with Rosemary and Thyme

Rosemary and thyme are the seasonings in this coq au vin (French for "chicken simmered in wine") recipe with white wine, bacon, and shallots.

• Preparation Time: 10 mins
• Cooking Time: 1 hr 5 mins
• Total Time: 1 hr 15 mins
• Calories: 531 Calories

Ingredients

• 1 tablespoon butter
• 1 tablespoon all-purpose flour
• 1 teaspoon dried rosemary
• salt and ground black pepper to taste
• 2 teaspoons dried thyme
• 2 cups dry white wine
• 2 shallots, chopped
• 1 teaspoon minced garlic, or more to taste
• 1 cup chicken stock, or more as needed
• 6 chicken thighs, or more to taste
• 0.5 pound bacon, chopped
• 1 cup sliced mushrooms, or to taste

Recipe Instructions

Step 1

Cook and stir bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Transfer bacon to a paper towel-lined plate, reserving bacon grease in skillet.

Step 2

Place chicken thighs in the bacon grease and cook until browned, 2 to 3 minutes per side. Add shallots, thyme, rosemary, and garlic; cook and stir until fragrant, about 1 minute.

Step 3

Sprinkle bacon over chicken mixture and pour in wine; simmer until wine is slightly reduced, 1 to 2 minutes. Add mushrooms and enough chicken stock to almost cover chicken. Cover skillet and simmer for 35 minutes; taste broth and adjust seasoning. Simmer until chicken is no longer pink near the bone, about 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Step 4

Melt butter in a saucepan over medium heat; stir in flour and cook until a thick paste forms, about 1 minute. Whisk paste into chicken mixture until sauce is thickened, 1 to 2 minutes.