Coq Au Vin with Rosemary and Thyme
My interpretation of the traditional French cuisine. I enjoy experimenting without adhering strictly to a recipe. While the essence involves braising chicken in wine, the flavor profile is entirely open to personalization. I find that thyme and rosemary complement chicken wonderfully, and who can resist the allure of bacon? As for accompaniments, mashed potatoes and crusty French or Italian bread are my top picks to soak up the savory juices. On one occasion, I improvised when I realized I was out of potatoes. Quickly shredding the chicken, discarding the bones, resulted in a delightful soup/stew that warmed us on a chilly evening. Packed with flavor yet requiring minimal effort. Bon appétit!
Ingredients
- ½ 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 (Optional)
- 1 cup chicken stock, or more as needed
- salt and ground black pepper to taste
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
Instructions
- Cook and stir bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Transfer bacon to a paper towel-lined plate, reserving bacon grease in skillet.
- Place chicken thighs in the bacon grease and cook until browned, 2 to 3 minutes per side. Add shallots, thyme, rosemary, and garlic; cook and stir until fragrant, about 1 minute.
- Sprinkle bacon over chicken mixture and pour in wine; simmer until wine is slightly reduced, 1 to 2 minutes. Add mushrooms and enough chicken stock to almost cover chicken. Cover skillet and simmer for 35 minutes; taste broth and adjust seasoning. Simmer until chicken is no longer pink near the bone, about 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Melt butter in a saucepan over medium heat; stir in flour and cook until a thick paste forms, about 1 minute. Whisk paste into chicken mixture until sauce is thickened, 1 to 2 minutes.
Notes
- You can also use chicken legs or bone-in chicken breasts in place of or in addition to the chicken thighs.
Nutrition
Calories: 531kcalCarbohydrates: 11gProtein: 35gFat: 28gSaturated Fat: 9gCholesterol: 124mgSodium: 750mgPotassium: 564mgFiber: 1gSugar: 3gVitamin C: 3mgCalcium: 58mgIron: 4mg
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