Coq au vin with Bacon and Mushrooms
A French classic from the bistro kitchen: chicken thighs are slowly braised in red wine with bacon, mushrooms and vegetables until the sauce is velvety and the meat is tender. Baguette or mashed potatoes go well with it.
By yumbelo · 4 servings · 150 minutes
Ingredients
- 8 pc Bone-in, skin-on chicken thighs
- 150 g Diced bacon
- 300 g Mushrooms
- 2 pc Onions
- 3 pc Garlic cloves
- 2 pc Carrots
- 750 ml Dry red wine
- 250 ml Water
- 2 tbsp Tomato paste
- 2 tbsp Wheat flour
- 30 g Butter
- 3 pc Thyme sprigs
- 2 pc Bay leaves
- 2 tbsp Cooking oil
- 1 bunch Parsley
- Salt
- Black pepper, freshly ground
Method
- Pat the chicken thighs dry and season them with salt and pepper. Heat the cooking oil in a large Dutch oven and brown the thighs skin-side down on all sides until golden, about 10 minutes. Remove and set aside.
- Render the bacon in the Dutch oven until crispy, then remove and set aside. Quarter the mushrooms and brown them well in the bacon fat until the liquid has evaporated. Remove them as well.
- Peel and dice the onions and carrots, finely chop the garlic. Sweat them in the remaining fat over medium heat for about 5 minutes. Add the tomato paste and cook for 2 minutes more.
- Sprinkle the flour over the vegetables and stir briefly to cook it. Deglaze with the red wine, scraping the browned bits from the bottom of the pot. Add the water, thyme and bay leaves and bring to a boil.
- Return the chicken thighs and bacon to the Dutch oven, cover and simmer over low heat for about 60 minutes, until the meat is tender.
- Add the mushrooms and simmer uncovered for another 15 minutes so the sauce thickens slightly.
- Stir the butter in small pieces to make the sauce glossy and velvety. Season with salt and pepper.
- Finely chop the parsley and sprinkle it over the dish. Serve with baguette or mashed potatoes.