Ingredients
Equipment
Method
Step 1: Prepare the Chicken
- Start by patting the chicken thighs dry using paper towels. This helps achieve a beautiful golden crust when searing. Sprinkle them generously with kosher salt and freshly ground black pepper to season evenly.
Step 2: Cook the Bacon
- In a large, heavy-bottomed pot or Dutch oven, cook the diced bacon over medium heat. You want to render the fat and crisp it up. It should take about 5–7 minutes. Once it’s done, transfer the bacon to a plate lined with paper towels to drain off excess fat.
Step 3: Brown the Chicken
- In the same pot, using the rendered fat, add the seasoned chicken pieces, skin-side down. Sear them for 5–6 minutes on each side until golden brown. You might need to do this in batches. Remove the chicken from the pot and set it aside. This step builds flavor, so don’t skip it!
Step 4: Sauté Vegetables
- In the same pot, toss in the quartered shallots and minced garlic. Sauté until they start to soften, about 2 minutes. Then add the halved cremini mushrooms and carrots. Cook for another 4–5 minutes until the mushrooms have released some moisture and softened.
Step 5: Build the Sauce Base
- Sprinkle the flour over the sautéed vegetables. Stir to coat everything evenly and let it cook for about a minute to eliminate the raw flour taste. Then, mix in the tomato paste, cooking for another minute.
Step 6: Deglaze the Pot
- Pour in the dry red wine. Scrape the bottom of the pot with a wooden spoon to lift the flavorful bits stuck to the bottom. Next, add the chicken stock, thyme, and rosemary (if using). Let it come to a gentle simmer.
Step 7: Return Chicken and Cook
- Now, return the browned chicken and the browned bacon to the pot. The chicken should nestle into the sauce. Cover the pot with a tight-fitting lid and reduce the heat to low. Let it simmer for about 30-35 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
Step 8: Finishing Touches
- Once the chicken is cooked, remove it from the pot and set it aside. If you’d like a richer sauce, raise the heat and allow the sauce to simmer for about 10 more minutes, letting it reduce and thicken to your liking. It's an opportunity to deepen those flavors!
Step 9: Serve!
- Place the chicken back in the pot, sprinkle with chopped fresh parsley, and adjust the seasoning if needed. Serve hot!
Nutrition
Notes
Here are some handy tips to keep in mind while preparing Easy Coq au Vin:
Choose Quality Wine: The wine is a primary ingredient. Opt for something you would enjoy drinking. The better the wine, the tastier your dish will be.
Don’t Rush the Browning: Taking time to brown the chicken and vegetables properly will pay off. The Maillard reaction is crucial for flavor.
Use Fresh Herbs: Fresh herbs can make a noteworthy difference in flavor. If you can, opt for them over dried.
Taste as You Go: Keep on tasting your dish. This is essential for adjusting flavors. It’s about making it perfect for your unique palate.
Adjust Thickness: If your sauce is too thin after simmering, remove the chicken and let the sauce reduce further. If it’s too thick, add a splash of stock or water.