Authentic Coq Au Vin Recipe with Rosemary and Thyme

Name: Authentic Coq Au Vin Recipe with Rosemary and Thyme
Total time: 1 hr 15 mins
Ingredients: 0.5 pound bacon, chopped; 6 chicken thighs, or more to taste; 2 shallots, chopped; 2 teaspoons dried thyme; 1 teaspoon dried rosemary; 1 teaspoon minced garlic, or more to taste; 2 cups dry white wine; 1 cup sliced mushrooms, or to taste; 1 cup chicken stock, or more as needed; salt and ground black pepper to taste; 1 tablespoon butter; 1 tablespoon all-purpose flour

This rosemary and thyme infused coq au vin is my modern twist on a beloved French classic. I enjoy culinary experimentation, so I created this recipe without strict guidelines. The heart of the dish is braising chicken in wine, seasoned to personal preference. Thyme and rosemary are perfect complements to chicken and bacon, and bacon makes everything better. Creamy mashed potatoes and crusty bread are my go-to sides for soaking up the delicious sauce. Once, lacking potatoes, I improvised by shredding the chicken and simmering the bones, resulting in a delightful soup/stew on a chilly evening. This coq au vin delivers maximum flavor with minimal effort. Bon appétit!

Total time1 hr 15 mins
Prep time10 mins
Cook time1 hr 5 mins
Yield4

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Servings

Instructions

In a large, deep skillet over medium-high heat, cook bacon, stirring occasionally, until crisp and evenly browned, about 10 minutes. Transfer bacon to a paper towel-lined plate; reserve bacon drippings in skillet.
Add chicken thighs to the skillet and cook until browned, about 2 to 3 minutes per side. Introduce shallots, thyme, rosemary, and garlic; cook and stir until the mixture is fragrant, approximately 1 minute.
Evenly distribute bacon over the chicken mixture, then add wine. Allow the mixture to simmer until the wine has slightly reduced, about 1 to 2 minutes. Incorporate mushrooms and add enough chicken stock to almost fully cover the chicken. Cover the skillet and simmer for 35 minutes. Taste the sauce, adjusting seasonings as needed. Continue to simmer until the chicken is cooked through and the juices run clear, roughly 10 minutes more. An instant-read thermometer should register at least 165 degrees F (74 degrees C) when inserted near the bone.
In a saucepan over medium heat, melt butter. Stir in flour and cook until a thick paste forms, approximately 1 minute. Whisk this paste into the skillet, stirring until the sauce achieves your desired thickness, around 1 to 2 minutes.

Nutrition

Calories: 531 kcal
Fat Content: 28 g
Fiber Content: 1 g
Sugar Content: 3 g
Sodium Content: 750 mg
Protein Content: 35 g
Cholesterol Content: 124 mg
Carbohydrate Content: 11 g
Saturated Fat Content: 9 g
Unsaturated Fat Content: 0 g