Easy Coq au Vin Recipe

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This simplified version of the classic French dish, Coq au Vin, uses boneless, skinless chicken thighs for quicker cooking while keeping the rich, savory flavors intact. Perfect for a comforting weeknight dinner or a special occasion.

coq au vin tall

Tips for Making

  1. Choose the Right Wine: Use a dry red wine like Pinot Noir, Merlot, or Cabernet Sauvignon. Avoid overly sweet wines, as they can overpower the dish.
  2. Sear the Chicken: Even though boneless, skinless chicken thighs cook quickly, browning them first adds depth and flavor to the dish.
  3. Don’t Skip the Bacon: The bacon (or pancetta) adds a smoky, savory base to the sauce. Render it until crisp, and use the fat for sautéing the vegetables.
  4. Use Fresh Herbs if Possible: Thyme and bay leaf add a subtle earthiness. Fresh herbs elevate the flavor, but dried thyme works as a substitute.
  5. Layer Flavors: Sauté the vegetables until softened to develop their sweetness and complexity before adding the wine.
  6. Deglaze the Pan: Scrape the browned bits from the bottom of the pan when adding the wine. These bits are packed with flavor.
  7. Simmer Slowly: Cooking on low heat allows the flavors to meld and the chicken to stay tender. Avoid boiling, which can make the chicken tough.
  8. Thicken the Sauce: A beurre manié (butter and flour paste) is an easy way to thicken the sauce while keeping it glossy and rich.
  9. Enhance the Mushrooms: Sauté mushrooms separately for a deeper, caramelized flavor before adding them to the dish.
  10. Serve It Right: Pair Coq au Vin with mashed potatoes, egg noodles, or crusty bread to soak up the rich sauce.
  11. Make It Ahead: Coq au Vin tastes even better the next day as the flavors deepen. Reheat gently over low heat for best results.
  12. Balance the Acidity: If the wine makes the dish too tangy, stir in a small pinch of sugar or a splash of cream to mellow the flavor.
  13. Use What You Have: If you don’t have red wine, white wine can work for a lighter variation, often called Coq au Vin Blanc.
coq au vin plated tall

Tips for Success

  1. Use Good Wine: Choose a wine you’d enjoy drinking, as it plays a big role in the flavor of the dish.
  2. Make Ahead: Coq au Vin tastes even better the next day. Reheat gently over low heat.
  3. Add Depth: For extra flavor, toss in a few pearl onions or a splash of cognac.

This easy Coq au Vin recipe simplifies the traditional dish without sacrificing its rich, comforting essence. It’s a fantastic way to enjoy a French classic with minimal effort!

coq au vin cooking

Easy Coq au Vin Recipe with Boneless Skinless Chicken Thighs

Sheri
Easy Coq au Vin Recipe with Boneless Skinless Chicken Thighs
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Prep Time 15 minutes
Cook Time 1 hour
Course Main Course, Main Dish
Cuisine French
Servings 4
Calories 601 kcal

Equipment

Ingredients
  

  • 1 ½ pounds boneless skinless chicken thighs
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 4 ounces bacon or pancetta diced
  • 1 medium onion diced
  • 2 carrots sliced
  • 2 cloves garlic minced
  • 2 cups red wine like Pinot Noir or Merlot
  • 1 cup chicken stock
  • 1 bay leaf
  • 4 –5 sprigs fresh thyme or 1 teaspoon dried thyme
  • 8 ounces mushrooms sliced
  • 2 tablespoons unsalted butter
  • 1 tablespoon flour
  • Fresh parsley chopped, for garnish

Instructions
 

  • Cook the Bacon and set it aside.
  • Season the chicken thighs with salt and pepper. Add 1 tablespoon of olive oil to the bacon grease in a large skillet or Dutch oven over medium-high heat. Brown the chicken on both sides (about 3–4 minutes per side). Remove and set aside.
  • Add the onion, carrots, and garlic to the pan. Sauté for 5 minutes until softened.
  • Pour in the red wine, scraping up any browned bits from the bottom of the pan. Bring to a simmer.
  • Return the chicken and bacon to the pan. Add the chicken stock, bay leaf, and thyme. Cover and simmer for 20 minutes over low heat.
  • In a separate skillet, heat the remaining olive oil. Sauté the mushrooms until browned and tender. Add to the simmering chicken.
  • In a small bowl, mash the butter and flour together to form a paste (beurre manié). Stir it into the sauce and let it simmer uncovered for another 5–10 minutes until the sauce thickens.
  • Remove the bay leaf and thyme sprigs. Garnish with fresh parsley and serve over mashed potatoes, rice, or crusty bread.

Nutrition

Calories: 601kcalCarbohydrates: 15gProtein: 41gFat: 32gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 14gTrans Fat: 0.3gCholesterol: 197mgSodium: 456mgPotassium: 1016mgFiber: 2gSugar: 5gVitamin A: 5328IUVitamin C: 6mgCalcium: 51mgIron: 3mg
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