For a richer flavor, use bone-in, skin-on chicken thighs. The skin will add more depth to the sauce, but if preferred, use skinless. Consider adding a splash of Cognac or brandy after browning the chicken for an extra layer of complexity. Serve over mashed potatoes, polenta, or crusty bread to soak up the delicious sauce. Leftovers can be stored in the refrigerator for up to 3 days. The flavors will meld together even more overnight. If you don't have shallots, a small yellow onion can be substituted. Fresh herbs can be used in place of dried. Use about 1 tablespoon of fresh herbs for every teaspoon of dried herbs.
Coq Au Vin with Rosemary and Thyme
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PREP TIME10 mins
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COOK TIME1 hrs 5 mins
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TOTAL TIME1 hrs 15 mins
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SERVING4 People
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VIEWS39
Experience the rustic charm of French cuisine with this delightful Coq Au Vin. Infused with aromatic rosemary and thyme, this dish features tender chicken braised in a rich wine sauce, creating a symphony of flavors that will transport you to the French countryside.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate11 g
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Cholesterol124 mg
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Fiber1 g
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Protein35 g
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Saturated Fat9 g
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Sodium750 mg
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Sugar3 g
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Fat28 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a large, deep skillet over medium-high heat, cook bacon, stirring occasionally, until evenly browned (approx. 10 minutes). Transfer to a paper towel-lined plate, reserving drippings in the skillet.
02
StepAdd chicken thighs to the skillet; cook until browned (2-3 minutes per side). Add shallots, thyme, rosemary, and garlic; cook and stir until fragrant (approx. 1 minute).
03
StepSprinkle bacon over the chicken mixture; add wine. Simmer until wine is slightly reduced (1-2 minutes). Add mushrooms and enough chicken stock to almost cover the chicken. Cover the skillet and simmer (approx. 35 minutes). Taste sauce and adjust seasoning. Simmer until chicken is no longer pink at the bone and juices run clear (approx. 10 minutes more). An instant-read thermometer inserted near the bone should read at least 165 degrees F (74 degrees C).
04
StepMelt butter in a saucepan over medium heat; stir in flour and cook until a thick paste forms (approx. 1 minute). Whisk paste into skillet until the sauce has thickened (1-2 minutes).
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Delpha Mosciski
Jun 24, 2025My family loved this recipe! It's a new staple in our household.
Nikki Kuhlman
May 24, 2025This recipe is a great way to impress your friends and family without spending hours in the kitchen.
Anya Rosenbaum
May 8, 2025I used red wine instead of white wine, and it was still delicious.
Cary Pfeffer
Apr 30, 2025This recipe was amazing! The flavors were perfectly balanced, and the chicken was so tender.
Arianna Fisher
Apr 21, 2025The instructions were easy to follow, and the dish came out perfectly on the first try.
Seamus Funk
Apr 9, 2025The sauce is so flavorful and perfect over mashed potatoes.
Baylee Parisian
Apr 5, 2025I made this for a dinner party, and everyone raved about it. It's definitely a crowd-pleaser!
Ernest Schamberger
Jan 11, 2025I added a bay leaf to the sauce for extra depth of flavor, and it was a great addition.