Coq au Vin
Serves: 4-6
  • Kosher salt
  • Fresh ground black pepper
  • 3 slices bacon, diced
  • 6 pieces bone in and skin on chicken breast, thigh or legs
  • 8 ounces mushrooms, halved
  • ½ cup chopped onion
  • 2 medium size cloves garlic, sliced
  • ½ cup white wine or red wine
  • 1-1/2 cups chicken broth
  • 1-1/2 teaspoons fresh chopped thyme or ½ teaspoon dried thyme
  • 1 bay leaf
  • 4 parsley sprigs
  • 2 tablespoons softened butter
  • 2 tablespoons flour
  • 1 tablespoon chopped parsley
  • Sprinkle chicken with salt and pepper
  1. In a large skillet over medium heat, cook bacon until crisp. With a slotted spoon remove bacon, keeping fat in the pan.
  2. Put chicken skin side down in the pan and cook over medium heat until browned, about 5 to 7 minutes; remove chicken from the pan and set aside.
  3. Spoon all but 2 tablespoons of fat from the pan; add mushrooms, onions and garlic and cook and stir until softened, about 5 minutes. Add wine, chicken broth, thyme, bay leaf and parsley.
  4. Return browned chicken, skin side up, back to the pan and sprinkle on half of the bacon; bring mixture to a simmer, cover and reduce heat to low and simmer until chicken is cooked through, about 20-25 minutes.
  5. In a small bowl, stir together butter and flour.
  6. Remove bay leaf and parsley from the pan. Stir in butter mixture and cook until slightly thickened, about 2-3 minutes.
  7. To serve, put chicken on a platter or individual plates and spoon sauce over it. Sprinkle with remaining cooked bacon and chopped parsley.
Recipe by A Year at the Table at