Coq Au Vin with Rosemary and Thyme

This coq au vin with rosemary and thyme (French for chicken simmered in wine) recipe includes white wine, bacon, and shallots in addition to the herbs.

• 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 bacon in a large, deep skillet over medium-high heat, stirring occasionally, until evenly browned, about 10 minutes. Transfer to a paper towel-lined plate to drain; reserve drippings in skillet.

Step 2

Add chicken thighs to the skillet; 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

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

Step 4

Sprinkle bacon over chicken mixture; add wine. Simmer until wine is slightly reduced, 1 to 2 minutes. Add mushrooms and enough chicken stock to almost cover chicken. Cover skillet; simmer for 35 minutes. Taste sauce; adjust seasoning. Simmer until chicken is no longer pink at the bone and the juices run clear, about 10 minutes more. An instant-read thermometer inserted near but not touching the bone should read at least 165 degrees F (74 degrees C).