Recipe Deck
HomeDiscoverRecipesDecks
Sign in
0
One-Pot Coq au Vin Braised Chicken Thighs - Image 1

One-Pot Coq au Vin Braised Chicken Thighs

French cuisine
0
Be the first to like this recipe

One-Pot Coq au Vin Braised Chicken Thighs

  1. Haute Cuisine Classics >
  2. One-Pot & Slow Cooked Dishes

Prep: 20 min • Cook: 90 min. This hearty and simplified one-pot Coq au Vin focuses on succulent bone-in chicken thighs braised to perfection in rich Burgundy wine, complemented by crispy bacon, earthy cremini mushrooms, and sweet carrots, making it an ideal dish for a comforting weeknight meal with classic French flavors.

Preparation time
20 min
Cooking time
1 hr 30 min
Total time
1 hr 50 min
Servings
8
Course
Main
Complexity
Medium
Units:
Scale:

Ingredients

  • 8 pcs chicken thighs(bone-in, skin-on)
  • 4oz bacon(cut into 1/2-inch pieces)
  • 8oz cremini mushrooms(halved or quartered if large)
  • 2 pcs carrots(peeled and sliced into 1-inch pieces)
  • 4 pcs garlic(cloves, minced)
  • 2 cup burgundy wine(or other dry red wine)
  • 1 cup chicken broth
  • 1 cup pearl onions(frozen, thawed)
  • 2 tbsp tomato paste
  • 4 pcs fresh thyme(sprigs)
  • 1 pc bay leaf
  • 2 tbsp all-purpose flour
  • 2 tbsp olive oil
  • 1 tsp salt(to taste)
  • 1/2 tsp black pepper(to taste)
  • 2 tbsp fresh parsley(chopped, for garnish)

Instructions

Preparation

  1. Pat chicken thighs dry and season generously with salt and pepper.
  2. Cook bacon in a large Dutch oven or oven-safe pot over medium heat until crispy. Remove bacon with a slotted spoon and set aside, leaving rendered fat in the pot.
  3. Add chicken thighs to the pot, skin-side down, and sear until golden brown and crispy, about 5-7 minutes per side. Remove chicken and set aside.

Braising

  1. Add carrots and pearl onions to the pot and cook until slightly softened, about 5-7 minutes. Add mushrooms and cook until browned, about 5 minutes.
  2. Stir in minced garlic and cook for 1 minute until fragrant. Add tomato paste and flour, stirring constantly for 2 minutes.
  3. Pour in Burgundy wine and chicken broth, scraping up any browned bits from the bottom of the pot. Bring to a simmer, then return chicken to the pot along with thyme sprigs and bay leaf. Add crispy bacon back to the pot.
  4. Cover the pot and transfer to a preheated oven at 350°F (175°C). Braise for 75-90 minutes, or until the chicken is fork-tender and cooked through.
  5. Remove bay leaf and thyme sprigs. Skim any excess fat from the surface of the sauce if desired. Taste and adjust seasoning as needed.

Serving

  1. Garnish with fresh chopped parsley and serve hot with mashed potatoes, crusty bread, or rice.

Nutrition

Servings
8
Serving size (imperial)
7 oz
NutrientPer servingPer 100 gTotal (8 servings)
Calories650.5 kcal325.3 kcal5,204 kcal
Protein45.2 g22.6 g361.6 g
Fat35.8 g17.9 g286.4 g
Carbs25.1 g12.6 g200.8 g

Tips

  • Ensure chicken thighs are thoroughly patted dry; this helps achieve a crispy skin when searing.
  • For a richer sauce, reduce the liquid uncovered on the stovetop for 5-10 minutes after braising.
  • Serve Coq au Vin with a side of creamy mashed potatoes or crusty French bread to soak up the delicio

Community activity

Share your Cookback

Cookbacks

Loading cookbacks…

Comments

Loading comments…