home cooked dinners by the season

Coq au Vin

Coq au Vin

 

This is one of my favorite classic winter dishes. Easy to make during the week as it can be prepared start to finish in about an hour and yet it’s fabulous for weekend entertaining too.

You can use chicken breasts or thighs or a combination of breasts, thigh and even legs depending on your preference for white or dark meat. Classically, coq au vin is made with red wine, but I prefer white. For a side dish, roasted new potatoes or cooked basmati rice are my choice.

Coq au Vin
 
Serves: 4-6
Ingredients
  • 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
Instructions
  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.

 


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