Coq au Vin
The elegant French classic: Tender chicken thighs slow-braised in a rich red wine sauce with bacon and mushrooms.
- 90 min
- 714 kcal / serving
- hard
- Protein
- 49 g
- Fat
- 40.4 g
- Carbs
- 16.6 g
Contains: gluten, sulphites, milk, celery (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 4 pc chicken thighs (fresh)
- 100 g bacon (diced)
- 200 g mushrooms (halved)
- 12 pc shallots (peeled, kept whole)
- 500 ml red wine (e.g., Burgundy)
- 300 ml chicken stock
- 2 tbsp butter
- 1 tbsp wheat flour
- 2 sprigs fresh thyme
Method
- Render the diced bacon in a large heavy-bottomed pot until crispy, then remove and set aside.
- Sear the chicken thighs in the remaining bacon fat for about 5 minutes on each side until browned, then remove.
- Sauté the whole shallots and halved mushrooms in the same pot for 3 minutes, dust with flour, and stir briefly.
- Deglaze with the red wine and chicken stock, add the fresh thyme sprigs, and bring the liquid to a boil.
- Return the chicken and bacon to the pot, lower the heat, cover, and simmer gently for about 50 minutes.
- Remove the chicken; reduce the sauce uncovered by one-third, whisk in the cold butter, and serve over the meat.
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