French · Dinner
Coq au Vin
Tender chicken thighs slowly braised in red wine with mushrooms, pearl onions, carrots and a little smoky bacon, finished into a glossy, deeply savoury sauce. This lighter take uses skinless chicken and just enough bacon for classic flavour.
- Prep
- 20 min
- Cook
- 75 min
- Total
- 95 min
- Serves
- 4
Calories come from: Carbs 19% · Fat 39% · Protein 42%
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Ingredients
For 4 servings- 8 thighs (about 700 g)boneless skinless chicken thighs
- 3 slices60 gbacon, chopped
- 1 tbsp14 golive oil
- 250 g (about 3 1/2 cups)cremini mushrooms, halved
- about 1 1/2 cups200 gpearl onions, peeled (fresh or frozen)
- 2 medium120 gcarrots, sliced into thick rounds
- 3 cloves9 ggarlic, minced
- 1 tbsp16 gtomato paste
- 2 tbsp16 gall-purpose flour
- 2 cups470 gdry red wine (such as Pinot Noir or Burgundy)
- 1 cup240 glow-sodium chicken stock
- 4 sprigsfresh thyme
- 2 leavesbay leaves
- 1/2 tspsalt
- 1/2 tspblack pepper
- 2 tbsp8 gfresh parsley, chopped
Steps
- 1
Pat the chicken thighs dry and season them with half the salt and all the black pepper.
- 2
Heat the olive oil in a large heavy pot or Dutch oven over medium heat, add the bacon and cook for about 5 minutes until lightly crisp, then lift it out with a slotted spoon.
- 3
Raise the heat to medium-high and brown the chicken in two batches, about 3–4 minutes per side, then set it aside on a plate.
- 4
Add the pearl onions and carrots to the pot and cook for 5 minutes, stirring, until lightly golden.
- 5
Add the mushrooms and cook for 5 minutes until they release their liquid and start to brown.
- 6
Stir in the garlic and tomato paste and cook for 1 minute.
- 7
Sprinkle over the flour and stir for 1 minute to cook out the raw taste.
- 8
Pour in the red wine, scraping up the browned bits from the bottom, and let it bubble for 2 minutes.
- 9
Add the chicken stock, thyme sprigs, bay leaves and remaining salt, then return the chicken, its juices and the bacon to the pot.
- 10
Bring to a gentle simmer, cover and cook on low heat for about 40 minutes, until the chicken is tender and reaches 74 °C / 165 °F inside.
- 11
Uncover and simmer for a further 10 minutes to thicken the sauce slightly.
- 12
Remove the bay leaves and thyme stems, taste and adjust the seasoning, then scatter with parsley and serve.
Swaps, storage and make-ahead
Swaps
- Use cornstarch mixed with a little cold water instead of the flour, and choose stock and bacon labelled gluten-free, to make the dish gluten-free.
- Replace the red wine with extra low-sodium chicken stock plus 1 tbsp red wine vinegar for an alcohol-free version.
- Swap the bacon for turkey bacon, or leave it out and add a pinch of smoked paprika for a lighter, pork-free dish.
- Use frozen pearl onions instead of fresh to skip the fiddly peeling.
Storage
Refrigerate leftovers in a covered container within 2 hours and eat within 3 to 4 days, reheating gently until steaming hot throughout. It also freezes well for up to about 3 months; thaw overnight in the fridge before reheating.
Make ahead
Cook the whole dish a day ahead, cool it quickly and refrigerate, then lift off any solidified fat and reheat until steaming hot. You can also peel the onions and slice the carrots and mushrooms a day in advance and keep them chilled.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: GlutenSulphitesCelery
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (528 g) | Per 100 g | |
|---|---|---|
| Calories | 481 kcal | 91 kcal |
| Protein | 41.1 g | 7.8 g |
| Carbohydrates | 19.1 g | 3.6 g |
| of which sugars | 6 g | 1.1 g |
| Fiber | 2.6 g | 0.5 g |
| Fat | 16.9 g | 3.2 g |
| of which saturated | 4.5 g | 0.9 g |
| Sodium | 623 mg | 118 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
