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Coq Au Vin

by practicewithdanielle
Coq Au Vin on a white textured plate on a white countertop next to thyme leaves

I’ve got two chicken dishes coming your way to help close out French month.

This one is a classic. When I landed on France for the month of May, this is the dish that motivated me.

Coq Au Vin is so fancy, so French, yet shockingly easy to make.

I based this recipe on Julia Child’s Coq Au Vin with a few slight variations.

Coq Au Vin on a white textured plate on a white countertop next to thyme leaves

Technically you’re supposed to make this with rooster, but um when was the last time you saw rooster in your grocery store?

So I made this with chicken thighs and I’m not mad about it. If you want even more flavor, opt with chicken thighs with the skin on. You could even go for a full bird if you have time to break it up into pieces.

The basic premise of this dish is chicken (coq) with a (au) red wine (vin) sauce.

I also added the crispy bacon at the end because when you let it cook in the sauce it gets soft and soggy. Soggy bacon is gross. Fact.

Carrots went into my Coq Au Vin because I love carrots and they pair really well with this sauce.

Coq Au Vin on a white textured plate on a white countertop next to thyme leaves

Serve alongside roasted potatoes, mashed potatoes, bread, roasted veggies or on its own.

 

Boyfriend loved this so much I LITERALLY CAUGHT HIM LICKING HIS PLATE. Like a 5-year-old at a birthday party. I guess that’s what I get for not serving my Coq Au Vin with bread.

In all seriousness, this sauce is so good. Sauces were always something that was intimidating for me and this dish comes together so easily.

Coq Au Vin is a hearty dish packed with flavor that you could serve at your next dinner or for a cozy weeknight on the couch.

Coq Au Vin on a white textured plate on a white countertop next to thyme leaves

Coq Au Vin

(Start making 90 minutes before you want Coq Au Vin)

3 strips of bacon, cut into 1/2 inch pieces
8 chicken thighs
1 yellow onion, sliced
4 medium carrots, cut into 1-inch pieces
5 garlic cloves, chopped
2 Tbsp tomato paste
4 sprigs of thyme (leaves only)
1 3/4 cups red wine
1 1/2 cups chicken stock
1 Tbsp olive oil
12 oz white mushrooms, sliced
8 oz pearl onions (red or white)
2 Tbsp butter, room temp
2 Tbsp flour
Salt/pepper

 

Heat up a large dutch oven or heavy pot on your stovetop over medium heat. Add your sliced bacon for about 6-8 minutes until it gets cooked and crispy. Remove the bacon and set aside on a paper towel. Leave the fat in the pan.

Next, turn up the heat slightly and sear your chicken thighs, about 4 minutes each side. They won’t cook fully, but we’re looking for crispy browning on the outside. You will probably need to do this in two batches. Remove the chicken and set aside.

Then add your carrots and sliced onion to the pot. Cook for about 5 minutes until the onions are soft. Then, add your garlic cloves and cook for another minute. Season with salt along the way.

Then add your tomato paste and let this get caramelized on the bottom of your pan.

Add your thyme leaves, red wine, and chicken stock. Return the chicken to the pot.

Cover the pot, reduce your heat to low, and let simmer for at least 30 minutes. At 30 minutes, add your pearl onions to the pot and remove the lid. Let simmer for at least 10 minutes.

Meanwhile, in a separate pan, heat up 1 Tbsp of olive oil on medium-high heat. Add your sliced mushrooms and cook over high heat for about 5 minutes.

Once your onions have cooked for about 10 minutes, add the mushrooms to the pot. Cook for another 5 minutes or so until everything gets incorporated.

Carefully remove the chicken from the pot, and set aside. Mix your room temp butter and flour together in a small dish, then add this to your pot. Once incorporated, add your chicken back in.

Let simmer for at least 5 minutes so the sauce thickens.

Serve alongside potatoes, bread or roasted veggies. Top with your crisped bacon.

Danielle

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