I like to use bone-in, skin-on chicken thighs instead of an old rooster for my coq au vin. Like all braised dishes, tougher cuts with lots of connective tissue work best, and on a chicken that would be the thigh/leg section. Of course, someone will ask if they can use chicken breasts; please don't. They just will not add that sticky goodness to the braising liquid that the thighs will.
Provided by Chef John
Categories World Cuisine Recipes European French
Time 1h45m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Season chicken thighs all over with salt and black pepper.
- Place bacon in a large, oven-proof skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon with a slotted spoon to a paper-towel lined plate, leaving drippings in the skillet.
- Increase heat to high and place chicken, skin-side down, into skillet. Cook in hot skillet until browned, 2 to 4 minutes per side. Transfer chicken to a plate; drain and discard all but 1 tablespoon drippings from the skillet.
- Lower heat to medium-high; saute mushrooms, onion, and shallots with a pinch of salt in the hot skillet until golden and caramelized, 7 to 12 minutes.
- Stir flour and butter into vegetable mixture until completely incorporated, about 1 minute.
- Pour red wine into the skillet and bring to a boil while scraping browned bits of food off of the bottom of the pan with a wooden spoon. Stir bacon and thyme into red wine mixture; simmer until wine is about 1/3 reduced, 3 to 5 minutes. Pour chicken broth into wine mixture and set chicken thighs into skillet; bring wine and stock to a simmer.
- Cook chicken in the preheated oven for 30 minutes. Spoon pan juices over the chicken and continue cooking until no longer pink at the bone and the juices run clear, about 30 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Transfer chicken to a platter.
- Place skillet over high heat and reduce pan juices, skimming fat off the top as necessary, until sauce thickens slightly, about 5 minutes. Season with salt and pepper; remove and discard thyme. Pour sauce over chicken.
Nutrition Facts : Calories 334.5 calories, Carbohydrate 7.7 g, Cholesterol 81.3 mg, Fat 17.9 g, Fiber 0.8 g, Protein 24.2 g, SaturatedFat 5.7 g, Sodium 422.2 mg, Sugar 2.1 g
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Leopoldo Chavez
[email protected]This coq au vin was delicious! The chicken was cooked perfectly, and the sauce was rich and flavorful. I will definitely be making this again.
Ali Bux
[email protected]I've made this coq au vin recipe several times, and it's always a hit. The chicken is always tender and juicy, and the sauce is rich and flavorful. I highly recommend this recipe.
Osama Aljamry
[email protected]This was a great recipe! The chicken was tender and juicy, and the sauce was rich and flavorful. I served it with mashed potatoes and green beans, and it was a perfect meal.
Mojammal hoque Mahib
[email protected]I'm not a big fan of chicken, but this coq au vin was delicious! The chicken was cooked perfectly, and the sauce was flavorful and complex. I would definitely make this dish again.
Dada Gaming YT
[email protected]This is the best coq au vin recipe I've ever tried. The chicken is incredibly tender, and the sauce is rich and flavorful. I will definitely be making this again and again.
ebrahem ehsan
[email protected]I made this coq au vin for a dinner party, and it was a huge success! Everyone loved it. The chicken was tender and flavorful, and the sauce was rich and creamy. I highly recommend this recipe.
Susan Bridges
[email protected]This was an excellent coq au vin recipe! The chicken was cooked perfectly, and the sauce was rich and flavorful. I served it with egg noodles, and it was a delicious and satisfying meal.
Hamzah Asender
[email protected]I wasn't sure how I would like coq au vin, but I was pleasantly surprised. The chicken was very tender, and the sauce was flavorful and complex. I would definitely make this dish again.
Darko Esther
[email protected]This dish was a hit with my family! The chicken was tender and juicy, and the sauce was rich and flavorful. I will definitely be making this again.
curry
[email protected]I've made coq au vin many times before, but this recipe is definitely my new favorite. The sauce is incredibly flavorful, and the chicken is perfectly cooked. I highly recommend this recipe to anyone who loves French cuisine.
Sumu 777
[email protected]This was my first time making coq au vin, and it turned out great! The instructions were easy to follow, and the dish was ready in less than two hours. I will definitely be making this again.
Lyrics Sujon
[email protected]I'm not a huge fan of coq au vin, but I have to admit that this recipe is pretty darn good. The chicken is cooked perfectly, and the sauce is delicious. I especially like the addition of bacon and mushrooms.
Eazy Deep
[email protected]This coq au vin is a true classic, and Chef John's recipe is one of the best I've tried. The chicken is fall-off-the-bone tender, and the sauce is rich and flavorful. I served it with mashed potatoes and green beans, and it was a perfect meal.