Dinner · 55 min · french

Coq au Vin

✓ USDA-verified nutrition data

Ingredients

• 7 oz Chicken thighs
• 3/4 cup Red wine
• 2 slices Bacon
• 1/2 cup Pearl onions
• 1 cup Mushrooms
• 1 tbsp Butter

Steps

1. Pat the chicken thighs dry and chop the bacon. Render the bacon in a large Dutch oven over medium heat, 5-6 minutes, until crisp. Lift it out with a slotted spoon.
2. Brown the chicken in the bacon fat, 4-5 minutes per side, until deeply golden. Set aside.
3. Sauté the pearl onions and mushrooms in the same pot, 5-6 minutes, until golden at the edges.
4. Pour in the red wine, scraping up every browned bit, and let it bubble 2-3 minutes to cook off the harsh alcohol edge.
5. Return the chicken and bacon to the pot. Cover and braise at a gentle simmer 25-30 minutes, until the chicken is fork-tender and the sauce is glossy and slightly thickened.
6. Swirl in the butter off the heat for a silky finish, then taste and adjust the salt.
7. Rest 5 minutes and serve in shallow bowls with the sauce spooned over.

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