Chef John's Coq au Vin
Description
Coq au vin is a classic French stew made with hearty bone-in chicken thighs braised slowly in a rich red wine broth with bacon, mushrooms, and thyme.
Ingredients
•
6 bone-in, skin-on chicken thighs
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kosher salt and freshly ground black pepper to taste
•
8 ounces bacon, sliced crosswise into 1/2-inch pieces
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10 large button mushrooms, quartered
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1/2 large yellow onion, diced
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2 shallots, sliced
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2 teaspoons all-purpose flour
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2 teaspoons butter
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1 1/2 cups red wine
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6 sprigs fresh thyme
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1 cup chicken broth
Directions
1
Preheat the oven to 375 degrees F (190 degrees C). Season chicken thighs all over with salt and black pepper.
2
Cook bacon in a large, oven-proof skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon to a paper towel-lined plate, using a slotted spoon, leaving drippings in the skillet.
3
Increase the heat to high; place chicken thighs, skin-sides down, into the skillet. Cook until browned, 2 to 4 minutes per side. Transfer chicken to a plate; drain and discard all but 1 tablespoon drippings from the skillet.
4
Reduce the heat to medium-high. Add mushrooms, onion, and shallots with a pinch of salt to the skillet; cook until golden and caramelized, 7 to 12 minutes.
5
Stir flour and butter into mushroom mixture until completely incorporated, about 1 minute.
6
Pour red wine into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon. Stir in bacon and thyme; simmer until wine is reduced by about ⅓, 3 to 5 minutes. Add chicken broth; return chicken thighs to the skillet and bring to a simmer.
7
Transfer the skillet to the preheated oven; cook for 30 minutes. Spoon skillet juices over chicken; continue cooking until chicken is no longer pink at the bone and the juices run clear, about 30 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near not but not touching the bone should read 165 degrees F (74 degrees C). Transfer chicken to a platter.
8
Place the skillet over high heat; reduce skillet juices, skimming fat off top as necessary, until sauce thickens slightly, about 5 minutes. Season with salt and black pepper; remove and discard thyme. Pour sauce over chicken to serve.