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Coq Au Vin with Rosemary and Thyme
Coq Au Vin with Rosemary and Thyme
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Prep Time:
10 minutes
Cook Time:
65 minutes
Total Time:
75 minutes
Delicious French chicken dish with white wine, bacon, shallots, and fragrant rosemary and thyme.
Ingredients:
  • 0.5 pound 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
  • 1 cup chicken stock, or more as needed
  • salt and ground black pepper to taste
  • 1 tablespoon butter
  • 1 tablespoon all-purpose flour
Instructions:
  • Fry the bacon in a large skillet over medium-high heat until perfectly crispy, for about 10 minutes. Remove the bacon to a paper towel-lined plate, leaving the flavorful bacon grease in the skillet.
  • Add the chicken thighs to the rich bacon grease and sear until golden, 2 to 3 minutes on each side. Introduce shallots, thyme, rosemary, and garlic, and sauté until aromatic, around 1 minute.
  • Sprinkle bacon over the chicken mixture, pour in the wine, and simmer until slightly reduced for 1 to 2 minutes. Add mushrooms and enough chicken stock to almost cover the chicken. Cover the skillet and simmer for 35 minutes. Taste the broth and adjust seasoning. Continue simmering until the chicken is no longer pink near the bone, about 10 more minutes. Check with an instant-read thermometer; it should read at least 165 degrees F (74 degrees C) when inserted into the center.
  • In a saucepan over medium heat, melt butter. Add flour and cook until a thick paste forms, about 1 minute. Whisk the paste into the chicken mixture until the sauce thickens, 1 to 2 minutes.

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