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Coq Au Vin

Coq Au Vin

A quicker version of the classic French stew with tender chicken, mushrooms, carrots and onions in a rich red wine and thyme sauce. Excellent served with crusty bread, over egg noodles or with mashed potatoes.

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Serves 4

Prep time 10 min.

Cook time 1 hr. 10 min.

Ingredients

  • 4 slices thick-cut bacon, cut into 1/2-inch pieces
  • 3 lbs. bone-in, skin-on chicken thighs (6 to 8)
  • Salt and black pepper, to taste
  • 8 oz. cremini mushrooms, sliced in half
  • 1 (14 oz.) bag frozen pearl onions
  • 3 carrots, peeled and cut on the diagonal into 1/2-inch pieces
  • 1/4 cup all-purpose flour
  • 2 cups dry red wine
  • 2 cups College Inn® Bold Chicken Stock
  • 4 fresh thyme sprigs, or 1/2 tsp. dried thyme
  • 2 Tbsp. unsalted butter
  • 2 Tbsp. coarsely chopped fresh parsley leaves

Directions

  1. Cook bacon in a 4 to 5-qt. heavy-bottomed saucepan or Dutch oven over medium heat 12 to 15 minutes or until crisp and browned. Using a slotted spoon, transfer bacon to a large plate; set aside. Meanwhile, season chicken with salt and pepper.
  2. Increase heat to medium-high. Add half of the chicken skin-side-down and brown, 4 to 6 minutes per side. Remove to the plate with the bacon and brown the remaining chicken. Pour the fat out into a heatproof bowl. Reduce heat to medium, return 2 Tbsp. of fat to pan and add mushrooms. Cook 2 to 3 minutes until starting to brown around the edges. Add another 1/4 cup of the reserved fat, onions, carrots and flour and cook 1 minute, stirring constantly. Add wine, stock and thyme and bring to a boil, scraping up the browned bits at the bottom of the pan.
  3. Return chicken and bacon and any juices on the

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