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My review
Chef John's Coq Au Vin
64k
Chef John
"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."
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Ingredients
1 h 45 m servings 335Original recipe yields 6 servings
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- US
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Directions
{{model.addEditText}} Print- 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.
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Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 439568 Ratings
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Most helpful positive review
9/10/2014
I wish I had leftovers. This was sooooo good!! The sauce was incredible. The chicken was melt in your mouth. It was just a party going on in your mouth all the way around. So easy but so fa...
Most helpful critical review
2/27/2015
Edible...nothing special to write home about considering all the work you had to put into this dish with frying the chicken beforehand, etc. Greasy & uninteresting flavor.
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9/10/2014
I wish I had leftovers. This was sooooo good!! The sauce was incredible. The chicken was melt in your mouth. It was just a party going on in your mouth all the way around. So easy but so fa...
10/18/2014
I followed the recipe exactly. The sauce was amazing ! I put it together up to the point you put it in the oven. Then held it for an hour before I popped it in the oven. So if you are having com...
1/7/2015
Who could resist trying a "5 Star Recipe of the Year"? Not me. Followed the recipe almost exactly. For some reason got it in my head that it called for boneless, skinless chicken thighs and actu...
12/11/2014
I really enjoy Chef John's videos. Easy to follow and lighthearted. This recipe is awesome. My wife and I absolutely love it. I've cooked it twice now, exactly as the Chef instructs. We live in ...
9/14/2015
I've made this three times now and it's really outstanding. Word of caution: if you're a space cadet like me, you'll grab the handle of the pan at some point after it comes out of the oven whe...
10/4/2014
Absolutely delicious! I am so looking forward to the colder weather in order to make more comfort recipes like this. Because of personal preference, I added a little more flour to thicken the sa...
12/16/2014
Divine! I have been using All Recipes for about three years now and have made hundreds of recipes found here and this is my first review!! Make this; do it now! I followed the recipe exactly ...
11/13/2014
This recipe is to die for! I had never made Coq au vin before and thought it sounded good. It was INCREDIBLE! My husband said it is a keeper for sure. I made the recipe as it stated except for t...