Name: Easy Coq au Vin Recipe
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 4
Cuisine: French
Ingredients: 4 chicken thighs, bone-in and skin-on; 4 chicken drumsticks; Salt and pepper, to taste; 4 slices of bacon, diced; 1 onion, chopped; 2 carrots, chopped; 2 garlic cloves, minced; 1 cup red wine; 2 cups chicken broth; 2 tbsp tomato paste; 1 tbsp fresh thyme leaves; 1 bay leaf; 8 oz mushrooms, sliced; 2 tbsp butter; 2 tbsp all-purpose flour; Chopped fresh parsley, for garnish

How To Make Easy Coq au Vin

From frying, roasting, grilling to slow-cooking, these chicken recipes are sure to hit the spot for our favorite lean meat to bring out the flavors in every meal that chicken lovers can’t resist.

Preparation: 20 minutes

Cooking: 1 hour 30 minutes

Total: 1 hour 50 minutes

Serves:

Ingredients

4 chicken thighs, bone-in and skin-on
4 chicken drumsticks
Salt and pepper, to taste
4 slices of bacon, diced
1 onion, chopped
2 carrots, chopped
2 garlic cloves, minced
1 cup red wine
2 cups chicken broth
2 tbsp tomato paste
1 tbsp fresh thyme leaves
1 bay leaf
8 oz mushrooms, sliced
2 tbsp butter
2 tbsp all-purpose flour
Chopped fresh parsley, for garnish

Instructions

Season the chicken thighs and drumsticks with salt and pepper. Heat a large skillet over medium heat and cook the bacon until crispy. Remove the bacon and set aside.
In the same skillet, sear the chicken pieces in the bacon fat until browned on all sides. Remove the chicken and set aside.
Add the onion, carrots, and garlic to the skillet and cook until softened. Stir in the tomato paste and cook for another minute.
Pour in the red wine and bring to a simmer, scraping the bottom of the skillet to loosen any browned bits. Add the chicken broth, thyme leaves, and bay leaf. Return the chicken and bacon to the skillet. Cover and simmer for 1 hour.
In a separate pan, melt the butter over medium heat. Add the mushrooms and cook until browned and tender. Set aside.
After the chicken has simmered for 1 hour, remove the chicken pieces and strain the cooking liquid into a saucepan.
In a small bowl, mix the flour with some water to create a slurry. Whisk the slurry into the cooking liquid and bring to a boil. Cook until the sauce has thickened.
Return the chicken and mushrooms to the skillet with the thickened sauce. Cook for another 10 minutes, until the chicken is cooked through and the flavors have melded together.
Serve the Coq au Vin hot, garnished with chopped fresh parsley.