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This is one of my favorite – oh so classic – winter dishes. It is easy to make during the week, as it can be prepared start to finish in about an hour, and yet it’s fabulous for weekend entertaining too.
You can use chicken breasts or thighs, or a combination of breasts, thigh and even legs depending on your preference for white or dark meat. Classically, coq au vin is made with red wine, but I prefer white. For a side dish, roasted new potatoes or cooked basmati rice are my choice.
Makes 4-6 servings
Fresh ground black pepper
6 pieces bone in and skin on chicken breasts, thighs or legs or a combination
3 slices bacon, diced
8 ounces mushrooms, halved
1/2 cup chopped onion
2 medium size cloves garlic, sliced
1/2 cup white or red wine
1-1/2 cups chicken broth
1-1/2 teaspoons chopped fresh thyme or 1/2 teaspoon dried thyme
1 bay leaf
4 parsley sprigs
2 tablespoons softened butter
2 tablespoons flour
1 tablespoon chopped parsley
Sprinkle chicken with salt and pepper.
In a large skillet over medium heat, cook bacon until crisp. With a slotted spoon remove bacon, keeping fat in the pan.
Put chicken skin side down in the pan and cook over medium heat until browned, about 5 to 7 minutes; remove chicken from the pan and set aside.
Spoon all but 2 tablespoons of fat from the pan; add mushrooms, onions and garlic and cook and stir until softened, about 5 minutes. Add wine, chicken broth, thyme, bay leaf and parsley.
Return browned chicken, skin side up, back to the pan and sprinkle on half of the bacon; bring mixture to a simmer, cover and reduce heat to low and simmer until chicken is cooked through, about 20-25 minutes.
In a small bowl, stir together butter and flour.
Remove bay leaf and parsley from the pan. Stir in butter mixture and cook until slightly thickened, about 2-3 minutes.
To serve, put chicken on a platter or individual plates and spoon sauce over it. Sprinkle with remaining cooked bacon and chopped parsley.