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Easy Coq au Vin

Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 6 bone-in skin-on chicken thighs
  • 4 slices bacon chopped
  • 8 oz mushrooms quartered
  • 1 cup frozen pearl onions
  • 3 cloves garlic minced
  • 2 cups dry red wine
  • 1 cup low-sodium chicken broth
  • 2 tablespoons tomato paste
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 3 tablespoons butter
  • 2 tablespoons all-purpose flour
  • Salt and black pepper to taste
  • Fresh parsley for garnish

Method
 

  1. Season chicken thighs with salt and pepper, then cook in a large Dutch oven over medium-high heat until browned on both sides, about 5 minutes per side; remove and set aside.
  2. Add chopped bacon to the same pot and cook until crispy; remove bacon with a slotted spoon and set aside, leaving drippings in pot.
  3. Add mushrooms and pearl onions to the pot and cook until browned, about 6 minutes; add garlic and cook 1 minute more.
  4. Stir in tomato paste, then add wine, chicken broth, bay leaves, and thyme; bring to a simmer.
  5. Return chicken and bacon to pot, cover, and simmer for 30 minutes until chicken is cooked through and tender.
  6. In a small bowl, mash together butter and flour to make a paste; stir into the sauce and simmer 5 more minutes until thickened.
  7. Remove bay leaves, adjust seasoning with salt and pepper, and garnish with fresh parsley before serving.