Entrée: France – Coq au Vin (Rooster in Wine)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 30 min

Total 1 hr 45 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

Title:
Entrée: France – Coq au Vin (Rooster in Wine)

Servings:
4

4 bone-in chicken thighs, about 1.5 lb (680 g) total
2 cups (480 ml) red wine (such as Burgundy or Pinot Noir)
1 cup (240 ml) chicken broth
2 tbsp (30 ml) olive oil
4 strips bacon, chopped
1 onion, sliced
2 cloves garlic, minced
2 cups (150 g) button mushrooms, sliced
2 tbsp (16 g) all-purpose flour
1 tbsp (15 g) tomato paste
1 bay leaf
1 tsp (5 ml) fresh thyme leaves (or 1 / 2 tsp (2.5 ml) dried thyme)
Salt and black pepper to taste

Show original ingredient measurements

Title:
Entrée: France – Coq au Vin (Rooster in Wine)

Servings:
4

4 bone-in chicken thighs, about 1.5 lb (680 g) total
2 cups (480 ml) red wine (such as Burgundy or Pinot Noir)
1 cup (240 ml) chicken broth
2 tbsp (30 ml) olive oil
4 strips bacon, chopped
1 onion, sliced
2 cloves garlic, minced
2 cups (150 g) button mushrooms, sliced
2 tbsp (16 g) all-purpose flour
1 tbsp (15 g) tomato paste
1 bay leaf
1 tsp fresh thyme leaves (or 1 / 2 tsp dried thyme)
Salt and black pepper to taste

Instructions

1. Prepare Ingredients: Season the chicken thighs with salt and black pepper. Heat olive oil in a large Dutch oven or heavy pot over medium heat. Add chopped bacon and cook until crisp. Remove bacon with a slotted spoon, reserving the drippings in the pot.
   
2. Brown Chicken: Increase the heat to medium-high, then add the seasoned chicken thighs, skin side down. Brown the chicken on both sides, about 5 minutes per side. Remove chicken and set aside.

3. Sauté Vegetables: In the same pot, add the sliced onion and garlic to the drippings. Sauté until the onion is soft. Add the mushrooms and cook until browned.

4. Create Sauce: Stir in the flour and tomato paste and cook for another minute. Slowly pour in the wine and chicken broth, stirring to combine and scrape up any browned bits.

5. Cook: Return the chicken and bacon to the pot, and add the bay leaf and thyme. Bring to a simmer, then reduce the heat to low. Cover and cook for 1 to 1.5 hours, or until the chicken is tender and cooked through.

6. Serve: Remove the bay leaf before serving. Adjust seasoning with salt and pepper. Serve Coq au Vin over mashed potatoes, rice, or crusty bread, garnished with fresh herbs if desired. Enjoy this comforting taste of France!