Coq Au Vin with Rosemary and Thyme

4.5
(12)

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.

1
Prep Time:
10 mins
Cook Time:
1 hrs 5 mins
Total Time:
1 hrs 15 mins
Servings:
4
Yield:
4 servings

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

Directions

  1. 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.

  2. 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.

  3. 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).

  4. 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
28g Fat
11g Carbs
35g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 531
% Daily Value *
Total Fat 28g 36%
Saturated Fat 9g 46%
Cholesterol 124mg 41%
Sodium 750mg 33%
Total Carbohydrate 11g 4%
Dietary Fiber 1g 3%
Total Sugars 3g
Protein 35g
Vitamin C 3mg 17%
Calcium 58mg 4%
Iron 4mg 21%
Potassium 564mg 12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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