Coq Au Vin


1 tbsp olive oil

4 slices bacon, cut into ½-inch pieces

6 bone-in, skin-on chicken thighs (about 3 ½ pounds total)

Kosher salt and freshly ground pepper

¼ cup all-purpose flour, for sprinkling (optional)

4 shallots peeled and quartered or one large onion

3 cloves of garlic

8 ounces cremini mushrooms, halved (quartered, if large)

2 carrots peeled and finely sliced

2 celery stalks, finely chopped

1 ½ cups white wine (like a Pinot Grigio)

½ tbsp of fresh thyme

2 tsp chopped fresh rosemary

½ cup heavy cream

Fresh parsley for garnish

Serve with Egg noodles, mashed potatoes or crusty bread to dip into the sauce.

Season chicken with salt and pepper and sprinkle with flour.

Heat a large frying pan with the olive oil over medium-high heat.

Add bacon and cook until almost crisp, 2 to 3 minutes.

Drain off some fat but reserve 2 tbsp to sauté the veggies with and brown the chicken

Add mushrooms, celery, carrots, garlic, onion/shallots and continue cooking, stirring often, until bacon is crisp and mushrooms are browned, 7 to 8 minutes.

Slide the vegetables and bacon to the side of pan, then add chicken, skin-side down, to other side of pan and cook until dark golden, 4 minutes per side.

May have to do this in batches if they all don’t fit in your pan.

Keep and eye on the veggies and stir them about while browning the chicken so you don’t have burnt pieces.

Add wine, thyme and rosemary.

Bring to a boil, then reduce heat to medium-low.

Simmer, covered, until chicken is cooked through and mixture has reduced and is saucy, 15 to 20 min.

Add cream right into sauce and vegetables in with the chicken in the pan.

Boil until mixture is slightly thickened, about 5 minutes.

Pour sauce over chicken when serving and sprinkle with remaining 1 tsp thyme, parsley then serve with the side of your choice. Enjoy!
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