Entree: France – Coq au Vin

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 45 min

Total 1 hr 10 min

Ingredients

- 4 bone-in chicken thighs, approx. 6 oz (170 g) each
- 4 oz (115 g) bacon or pancetta, diced
- 2 tbsp (30 ml) vegetable oil
- 1 cup (240 ml) dry red wine
- 1 cup (240 ml) low-sodium chicken stock
- 8 oz (225 g) cremini or button mushrooms, halved
- 8 oz (225 g) pearl onions, peeled (or 1 cup (150 g) small pearl onions)
- 2 tbsp (30 g) all-purpose flour
- 2 tbsp (30 ml) tomato paste
- 2 cloves garlic, minced
- 2 sprigs fresh thyme
- 1 bay leaf
- 1 tsp (5 g) kosher salt
- 1/2 tsp (2.5 g) freshly ground black pepper
- 2 tbsp (30 g) unsalted butter

Instructions

1. In a heavy Dutch oven, cook diced bacon over medium heat until crisp; remove and set aside, leaving rendered fat. Season chicken thighs with salt and pepper, then brown in batches in the bacon fat and oil until golden (about 4–5 minutes per side); remove and set aside. Sauté mushrooms and pearl onions until lightly browned, add garlic and tomato paste, then sprinkle flour and cook 1 minute.
2. Add red wine and chicken stock, scraping up browned bits, then return chicken and bacon to the pot. Add thyme and bay leaf, bring to a simmer, cover, and cook gently for 35–45 minutes until chicken is tender. Stir in butter to enrich the sauce, adjust seasoning, remove herbs, and serve the chicken with the reduced wine sauce.