Recipe that I've developed from various sources. Serve with mashed potatoes.

Joyce S
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Put dried mushrooms in a bowl and pour in hot water; set aside until mushrooms are rehydrated.

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  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, reserving bacon grease in the skillet.

  • Coat chicken thighs with flour and season with salt and pepper. Working in batches, cook chicken in the bacon grease over medium heat until browned, 2 to 3 minutes per side. Remove chicken thighs as they brown and place on a paper towel-lined plate.

  • Drain dried mushrooms through cheesecloth, reserving liquid. Add drained mushrooms, carrots, fresh mushrooms, shallots, and garlic to skillet over medium-high heat; saute for 2 minutes. Pour 1 cup wine into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon until liquid is reduced, about 10 minutes.

  • Return chicken to the skillet and mix in remaining wine, chicken broth, herbes de Provence, thyme, and bay leaves. Liquid should partially cover chicken; if more liquid is needed, add reserved water from mushrooms. Cover skillet and simmer over low heat until chicken is no longer pink in the center, at least 1 hour. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

  • Remove cover from skillet and simmer until sauce is thickened, about 15 minutes more. Add more quick-mixing flour to sauce to thicken, if desired.

  • Crumble bacon over chicken and vegetables and garnish with parsley.

Cook's Notes:

The dried mushrooms can be rehydrated in hot chicken broth instead of hot water, if desired.

Canned mushrooms can replace the fresh mushrooms, if desired.

Nutrition Facts

382 calories; 14.7 g total fat; 72 mg cholesterol; 422 mg sodium. 21.7 g carbohydrates; 24.2 g protein; Full Nutrition

Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/09/2016
We LOVED this dish! It took some time but it was fun to make and I finally got to use my new LeCreuset Dutch oven that I got for Mother's Day. If you have some time on your hands and feel like trying something new this is the perfect dish! Read More
(1)
5 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/09/2016
We LOVED this dish! It took some time but it was fun to make and I finally got to use my new LeCreuset Dutch oven that I got for Mother's Day. If you have some time on your hands and feel like trying something new this is the perfect dish! Read More
(1)
Rating: 5 stars
08/09/2016
We LOVED this dish! It took some time but it was fun to make and I finally got to use my new LeCreuset Dutch oven that I got for Mother's Day. If you have some time on your hands and feel like trying something new this is the perfect dish! Read More
(1)
Rating: 4 stars
04/30/2018
I followed the recipe exactly and it came out very good. I have to say that this is a time consuming recipe. If you want to eat at 7 pm start the process around 2. I really liked the flavor but due to the time involved I won t be cooking this meal for a while again. Read More
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Rating: 4 stars
02/22/2017
This recipe was time consuming I would call it a total of two and a half hours from start to finish but the results were very good. I particularly like the dried mushrooms in the dish this was the first time I had seen this in a Coq au Vin recipe and they were a great addition. Thanks for the great recipe! Read More
Rating: 4 stars
03/29/2019
add potatoes to it and pearl onions It was a long dish to cook it take me 3 1/2 hours start to finish. Read More
Rating: 5 stars
01/30/2019
Delicious! Served it over garlic mashed potatoes- 3 boys devoured it Read More
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