Coq Au Vin with Rosemary and Thyme

Rating: 4.7 stars
10 Ratings
  • 5 star values: 8
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

My take on the classic French dish. I loved to experiment and didn't follow a recipe. I know the main idea was braising chicken in wine, and you need to flavor to your tastes. Thyme and rosemary always go great with chicken, and bacon...well it's bacon. My favorite side dish is mashed potatoes and French/Italian bread to soak up the juices. One time I forgot I didn't have potatoes, so on the fly I shredded the chicken, tossed the bones, and we had a great soup/stew on a cold night. A lot of flavor with very little work. Enjoy.

By Moon78ta

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Recipe Summary

prep:
10 mins
cook:
1 hr 5 mins
total:
1 hr 15 mins
Servings:
4
Yield:
4 servings
Nutrition Info
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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.

Cook's Note:

You can also use chicken legs or bone-in chicken breasts in place of or in addition to the chicken thighs.

Nutrition Facts

Per Serving:
531 calories; protein 35.4g 71% DV; carbohydrates 11.1g 4% DV; fat 27.9g 43% DV; cholesterol 124.3mg 41% DV; sodium 750.4mg 30% DV. Full Nutrition
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Reviews (6)

Read More Reviews

Most helpful positive review

the guy in the kitchen
Rating: 5 stars
08/22/2018
Years ago. Back when gas stations gave away promotional gifts along with S&H Green or Blue Chip Stamps. One such gas station was giving away recipe packets as their promotional gift. Each packet had five or so recipes. This recipe or something very similar was included in one of those packets. It quickly became my signature dish. Unfortunately I lost the entire recipe box many years ago. I have been looking for this recipe ever since. I am so glad I found it again. I made the dish exactly as described using sauvignon blanc for the dry white wine and 1/2 pound of fresh white mushrooms. I don't think this recipe can truely be called Coq Au Vin since the Classic dish is normally prepared with red wine. Call it whatever you want. But TRY IT. It's delicious! Read More
Helpful
(1)

Most helpful critical review

Krista Townsend
Rating: 3 stars
10/05/2016
I followed the recipe to a T and didn't turn out as good as I'd hoped. Unlike the picture the bacon is complete soggy due to it simmering in the broth. If you want crunch bacon I would suggest sprinkling it over the top of the chicken once you've plated the food. Additionally the bacon grease was a bit too much for my personal preference. Both my boyfriend and I thought the chicken was too greasy. I'd pour some of the bacon grease out before browning the chicken. Last by not least the white wine was too prominent for my tastes. Despite all this the flavoring is very good. Going forward I will reduce the bacon grease and wine and only put the crispy bacon on the chicken once the food is plated. Read More
Helpful
(1)
10 Ratings
  • 5 star values: 8
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
the guy in the kitchen
Rating: 5 stars
08/22/2018
Years ago. Back when gas stations gave away promotional gifts along with S&H Green or Blue Chip Stamps. One such gas station was giving away recipe packets as their promotional gift. Each packet had five or so recipes. This recipe or something very similar was included in one of those packets. It quickly became my signature dish. Unfortunately I lost the entire recipe box many years ago. I have been looking for this recipe ever since. I am so glad I found it again. I made the dish exactly as described using sauvignon blanc for the dry white wine and 1/2 pound of fresh white mushrooms. I don't think this recipe can truely be called Coq Au Vin since the Classic dish is normally prepared with red wine. Call it whatever you want. But TRY IT. It's delicious! Read More
Helpful
(1)
Krista Townsend
Rating: 3 stars
10/05/2016
I followed the recipe to a T and didn't turn out as good as I'd hoped. Unlike the picture the bacon is complete soggy due to it simmering in the broth. If you want crunch bacon I would suggest sprinkling it over the top of the chicken once you've plated the food. Additionally the bacon grease was a bit too much for my personal preference. Both my boyfriend and I thought the chicken was too greasy. I'd pour some of the bacon grease out before browning the chicken. Last by not least the white wine was too prominent for my tastes. Despite all this the flavoring is very good. Going forward I will reduce the bacon grease and wine and only put the crispy bacon on the chicken once the food is plated. Read More
Helpful
(1)
Marianne
Rating: 5 stars
02/07/2016
This is a definite repeat! I halved the recipe even though my chicken package had four skinless boneless thighs. I didn't have mushrooms and those were optional in the recipe but would be a very nice addition so next time. This is easy delicious and a winner! Thank you so much! EDIT: If you are using boneless skinless thighs you will not want to cook the chicken for the time given. Remove and cover it until the sauce has reduced and then add it back in. The second time I made this I added mushrooms and I highly recommend that addition! Read More
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Jen Palmer Hunt
Rating: 5 stars
11/13/2016
This dish has tremendous flavor but is easy to make. I did not read the reviews until after I made the recipe but I like the suggestion of holding back the bacon pieces until the end so that they stay crispy although when I shared this with my husband he said he didn't notice the soggy bacon. The mushrooms added so much to this dish. I also loved the idea of serving this with mashed potatoes it was a great way to enjoy the sauce. Read More
Claudia
Rating: 5 stars
02/12/2018
What a total winner. I am making it for company! Read More
Bibi
Rating: 5 stars
02/01/2016
This recipe was delicious! I made this for dinner 2/1/16 and I only made some small changes. After browning the chicken I removed all but about 2 TBS of the bacon fat; I used fresh herbs from my garden; I didn't need a cup of broth; because I didn't want the chicken to overcook I removed it when it was done and allowed the liquid to reduce at that point before adding the butter and flour; and when the sauce was thickened I added the chicken back to the pan to stay warm. I served with mashed potatoes and steamed broccoli. Read More
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