Coq Au Vin with Rosemary and Thyme
Ingredients1 h 15 m servings 531 cals
- 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.
- Cook's Note:
- You can also use chicken legs or bone-in chicken breasts in place of or in addition to the chicken thighs.
Per Serving: 531 calories; 27.9 g fat; 11.1 g carbohydrates; 35.4 g protein; 124 mg cholesterol; 750 mg sodium. Full nutrition
ReviewsRead all reviews 5
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 the...
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 sugge...
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 fro...