How to Make Coq Au Vin (Chicken Braised with Bacon, Mushrooms & Red Wine) | Food Wishes

chicken

🥗Healthier: skinless chicken

💰Cheaper: chicken thighs

Thighs are more affordable and remain moist during cooking.

red wine

🥗Healthier: non-alcoholic red wine

💰Cheaper: cheap red wine

Non-alcoholic options are lower in calories.

Season both sides of 6 bone-in skin-on chicken thighs generously with kosher salt and freshly ground black pepper.

Set the seasoned chicken aside at room temperature.

Place sliced bacon into a cold skillet set on medium heat and cook until crisp.

Remove the bacon with a slotted spoon, leaving the fat in the pan.

Increase the heat to high and place the chicken thighs skin-side down in the skillet, browning them.

Flip the chicken after a minute to brown the other side, then remove the chicken from the pan.

Drain all but one tablespoon of the fat from the pan.

Add sliced shallots, diced onion, and quartered mushrooms to the pan along with a big pinch of salt.

Cook the vegetables until they caramelize, absorbing the flavors from the pan.

Add a small chunk of butter and a rounded teaspoon of flour to the vegetables to make a roux, cooking for about a minute.

Deglaze the pan with about a third of a bottle of decent red wine, stirring until it comes to a simmer.

Add fresh thyme sprigs to the mixture.

Stir in the reserved bacon.

Pour in chicken stock or broth and ensure the oven is preheated to 375°F.

Nestle the chicken thighs back into the mixture and baste if desired before placing the pan uncovered in the oven.

Bake in the oven for about 1 hour or until the chicken is tender, optionally basting halfway through.

Remove the chicken to a warm serving platter and cover to keep warm.

Bring the braising liquid to high heat and simmer for about 5 minutes to reduce and thicken.

Skim excess fat off the top of the braising liquid and remove thyme sprigs.

Taste for seasoning and adjust as necessary before serving.

Cooking Techniques

Equipment Needed

Spice Level: