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Coq au Vin-Style Chicken Thighs on a plate
Andrew Fowler

Coq au Vin-Style Chicken Thighs

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Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 50 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 6 bone-in skin-on chicken thighs about 3 lbs total
  • 3 oz thick-cut bacon diced
  • 8 oz cremini mushrooms halved
  • 1 cup frozen pearl onions thawed and patted dry
  • 2 carrots peeled and cut into thick rounds
  • 2 garlic cloves minced
  • 1 tbsp all-purpose flour
  • 1 1/2 cups dry red wine
  • 3/4 cup low-sodium chicken broth
  • 4 fresh thyme sprigs
  • 1 bay leaf
  • 3/4 tsp fine salt
  • 1/2 tsp black pepper

Method
 

  1. Brown bacon in wide heavy pot over medium 5 to 6 minutes. Transfer to bowl; cook mushrooms in drippings 5 minutes. Add to bacon.
  2. Pat chicken dry; add salt and pepper. Brown in same pot in two batches: skin-side down 6 minutes, second side 2 minutes. Plate; leave about 1 tablespoon fat.
  3. Cook onions and carrots 4 minutes; add garlic 30 seconds, then flour 1 minute. Gradually add wine and broth, scraping browned bits. Add thyme and bay.
  4. Return chicken skin-side up with juices; gently simmer and cover. Cook over low 30 to 35 minutes until tender and thickest meat 175 to 185°F.
  5. Return bacon and mushrooms; simmer uncovered 5 minutes. Remove thyme stems and bay. Platter chicken; spoon sauce and vegetables around it.