Coq Au Vin with Rosemary and Thyme

4.4
(13)
9 Reviews
2 Photos

This coq au vin with rosemary and thyme is my take on the classic French dish. I love to experiment and didn't follow a recipe. I knew the main idea was to braise chicken in wine, and you must season it to your tastes. Thyme and rosemary always go great with chicken and bacon, well, it's bacon. My favorite side dish is mashed potatoes and French or Italian bread to soak up the juices. One time, I forgot I didn't have potatoes, so on the fly, I shredded the chicken and tossed the bones. Then, we had a great soup/stew on a cold night. This dish delivers a lot of flavor with very little work. Enjoy.

Submitted by Moon78ta
Updated on December 5, 2024
2
Prep Time:
10 mins
Cook Time:
1 hr 5 mins
Total Time:
1 hr 15 mins
Servings:
4
Jump to Nutrition Facts
Cook Mode (Keep screen awake)

Ingredients

Original recipe (1X) yields 4 servings

  • 8 ounces bacon, chopped

  • 6 chicken thighs, or more to taste

  • 2 shallots, chopped

  • 2 teaspoons dried thyme

  • 1 teaspoon dried rosemary

  • 1 teaspoon minced garlic, or more to taste

  • 2 cups dry white wine

  • 1 cup sliced mushrooms, or to taste (Optional)

  • 1 cup chicken stock, or more as needed

  • salt and ground black pepper to taste

  • 1 tablespoon unsalted butter

  • 1 tablespoon all-purpose flour

Directions

  1. Cook bacon in a large, deep skillet over medium-high heat, stirring occasionally, until evenly browned, about 10 minutes. Transfer to a paper towel-lined plate to drain; reserve drippings in skillet.

  2. Add chicken thighs to the skillet; cook until browned, 2 to 3 minutes per side. Add shallots, thyme, rosemary, and garlic; cook and stir until fragrant, about 1 minute.

  3. Sprinkle bacon over chicken mixture; add wine. Simmer until wine is slightly reduced, 1 to 2 minutes. Add mushrooms and enough chicken stock to almost cover chicken. Cover skillet; simmer for 35 minutes. Taste sauce; adjust seasoning. Simmer until chicken is no longer pink at the bone and the juices run clear, about 10 minutes more. An instant-read thermometer inserted near the bone but not touching should read at least 165 degrees F (74 degrees C).

  4. Melt butter in a saucepan over medium heat; stir in flour and cook until a thick paste forms, about 1 minute. Whisk paste into skillet until sauce is thickened, 1 to 2 minutes.

Cook's Note:

You can also use chicken legs or bone-in chicken breasts in place of or in addition to the chicken thighs.

Nutrition Facts (per serving)

531 Calories
28g Fat
11g Carbs
35g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 531
% Daily Value *
Total Fat 28g 36%
Saturated Fat 9g 46%
Cholesterol 124mg 41%
Sodium 750mg 33%
Total Carbohydrate 11g 4%
Dietary Fiber 1g 3%
Total Sugars 3g
Protein 35g 71%
Vitamin C 3mg 4%
Calcium 58mg 4%
Iron 4mg 21%
Potassium 564mg 12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.