Coq au Vin Classic Style
Coq au Vin Classic Style is a quintessential French dish that brings warmth and comfort to any dinner table. This flavorful recipe features tender chicken braised in a rich red wine sauce, complemented by earthy mushrooms and aromatic herbs. Perfect for sharing with family or friends on a chilly evening, this dish is not only easy to prepare but also delivers restaurant-quality flavors that will impress your guests. Let the enchanting aroma fill your kitchen as you embark on a culinary journey filled with love and tradition.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves 4
- Category: Main
- Method: Braised
- Cuisine: French
Ingredients
- 4 chicken thighs (bone-in, skin-on)
- 2 cups dry red wine
- 8 oz fresh button or cremini mushrooms (sliced)
- 2 medium carrots (diced)
- 4 slices bacon (diced)
- 1 medium onion (chopped)
- 3 garlic cloves (minced)
- 3 sprigs fresh thyme
- 1 cup low-sodium chicken stock
- 2 tbsp flour
- 2 tsp olive oil
Instructions
- Prepare your ingredients by chopping vegetables into bite-sized pieces.
- In a large Dutch oven, heat olive oil over medium-high heat. Sear chicken thighs skin-side down for 5-7 minutes until golden brown. Remove and set aside.
- In the same pot, cook diced bacon until crisp. Add onions, garlic, carrots, and mushrooms; sauté until softened.
- Sprinkle flour over the vegetable mixture and stir for about 1-2 minutes. Gradually pour in red wine while scraping up browned bits from the bottom of the pot.
- Return seared chicken to the pot with thyme sprigs and chicken stock. Bring to a simmer, cover, and reduce heat; cook for 30-40 minutes until chicken is tender.
- Discard thyme stems before serving hot with crusty bread or creamy mashed potatoes.
Nutrition
- Serving Size: 1 thigh with sauce (200g)
- Calories: 450
- Sugar: 3g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 150mg
Keywords: Marinate the chicken overnight for deeper flavor. Feel free to substitute different mushrooms or add herbs like rosemary for variation. Store leftovers in an airtight container in the fridge for up to three days; reheat gently on the stove.