Coq au Vin

• 6 bone-in, skin-on chicken thighs
• 1/2 cup all-purpose flour
• Salt and freshly ground black pepper
• 6 tablespoons unsalted butter
• 2 cups red wine
• 2 cups low-sodium chicken broth
• 1 pound small white onions or pearl onions
• 8 ounces mushrooms, quartered
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 bay leaf
• 2 tablespoons tomato paste

Steps

1. 1 Pat chicken dry and season with salt and pepper. Dredge in flour, shaking off excess.
2. 2 In a large Dutch oven, melt 2 tablespoons butter over medium-high heat. Brown chicken pieces, working in batches, then remove and set aside.
3. 3 Add 2 more tablespoons butter to the pot and sauté onions until golden. Add mushrooms and cook until they release their liquid.
4. 4 Stir in garlic, thyme, and tomato paste. Deglaze with red wine, scraping up any browned bits.
5. 5 Return chicken to pot, add broth and bay leaf. Cover and simmer for 1.5 hours until chicken is tender.
6. 6 Adjust seasoning with salt and pepper before serving.

Equipment

• Dutch oven
• Tongs
• Cutting board
• Chef's knife

Variations

• Add bacon or pancetta for extra richness.
• Include pearl onions and carrots for a traditional touch.

Substitutions

• If red wine isn't available, substitute with beef broth and a splash of balsamic vinegar.
• Use button mushrooms if cremini or other varieties are unavailable.

Pairings

• Pairs beautifully with a glass of the same red wine used in the recipe.
• A fresh green salad complements the hearty dish.

Nutrition

Tips

• For deeper flavor, use a robust red wine like Burgundy or Pinot Noir.
• If onions are too large, blanch them first to speed up cooking time.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat.

Freezing: Freezes well for up to 3 months. Thaw in the refrigerator overnight before reheating.

Serving Suggestions

• Perfect with crusty bread to soak up the sauce.
• Serve alongside buttered egg noodles or mashed potatoes.

FAQ