Coq au Vin

Kelly Kolb
With 15 years of working around some of the most brilliant culinary experts, I pride myself on creating delicious and nutritious meals that bring joy to the family table.
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Updated: 8/18/2020

This somewhat simpler take on the French classic will soon make it a dinner table tradition.

Relish wine mavens Chuck and Wini recommend serving this French country dish with an "uncomplicated" Côtes du Rhône or southern French Syrah.

1 hr 35 min Prep: 15 min Cook: 1 hr 20 min
Serves: 6 Save

Ingredients (13)

  • 3/4 cup dry red wine
  • 1/2 teaspoon salt
  • Coarsely ground black pepper
  • 1 whole bay leaf
  • 1 1/2 pound boneless, skinless chicken thighs, chopped
  • 4 ounce bacon
  • 3/4 cup finely chopped onions
  • 3/4 cup finely chopped carrots
  • 3/4 cup finely chopped mushrooms
  • 3 tablespoon vegetable oil, divided
  • 1/4 cup all-purpose flour
  • 3 cup reduced-sodium chicken broth
  • 1 tablespoon tomato paste

Directions

  1. Combine wine, salt, pepper, bay leaf and chicken in large shallow bowl. Cover and refrigerate overnight.
  2. 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.
  3. 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.
  4. 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.