You are here: Home » Recipes » Coq au Vin Coq au Vin Recipe by Donna ShieldsKitchen Tested Yield 6 servings Prep 15 mins Cook 80 mins This somewhat simpler take on the French classic will soon make it a dinner table tradition. Mark Boughton/Styling by: Teresa Blackburn PrintEmail Relish wine mavens Chuck and Wini recommend serving this French country dish with an "uncomplicated" Côtes du Rhône or southern French Syrah. Ingredients 3/4 cup dry red wine1/2 teaspoon salt Coarsely ground black pepper1 whole bay leaf1 1/2 pounds boneless, skinless chicken thighs, chopped4 ounces bacon3/4 cup finely chopped onions3/4 cup finely chopped carrots3/4 cup finely chopped mushrooms3 tablespoons vegetable oil, divided1/4 cup all-purpose flour3 cups reduced-sodium chicken broth1 tablespoon tomato paste Instructions Combine wine, salt, pepper, bay leaf and chicken in large shallow bowl. Cover and refrigerate overnight. Heat a Dutch oven over medium-high heat; add bacon and cook until crispy. Remove bacon, reserving 1 tablespoon drippings in pan. Add onions, carrots and mushrooms to pan and cook over medium heat, stirring browned bits from bottom, about 15 minutes. Remove vegetables from pan. Remove chicken from marinade; drain well, reserving marinade. Discard bay leaf. Toss chicken lightly in flour. Add 11/2 tablespoons oil to pan. Working in batches, add chicken to pan and cook over medium heat until brown. Add remaining oil if needed. Add broth, tomato paste and reserved marinade. Bring to boil; add vegetables. Reduce heat; cover and simmer 45 minutes. Crumble bacon on top of each serving.