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Coq au Vin with Chicken Thighs

Ingredients · Serves 6 · Prep 20 min · Total 1 hr 40 min

  • 3 lb skin-on chicken thighs, bone-in, about 8
  • 1 ½ tsp kosher salt
  • ½ tsp black pepper
  • 4 slices thick-cut bacon, cut into 1/2-inch pieces
  • 8 oz cremini mushrooms, quartered
  • 2 medium carrots, cut into thick coins
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 2 tbsp all-purpose flour
  • 1 tbsp tomato paste
  • 2 ½ cups dry red wine, such as Pinot Noir
  • 1 cup chicken broth
  • 4 sprigs fresh thyme
  • 1 bay leaf
  • 1 tbsp butter, to finish the sauce (optional)
  • 2 tbsp fresh parsley, chopped
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Coq au Vin with Chicken Thighs

Steps

  1. Pat the chicken dry with paper towels and season it all over with the salt and pepper.
  2. Cook the bacon in a Dutch oven over medium heat, stirring now and then, until crisp. Lift it out with a slotted spoon and leave the fat in the pot.
  3. Raise the heat to medium-high. Brown the chicken skin side down in two batches until the skin is deep golden, turn briefly, then move it to a plate.
  4. Pour off all but 2 tablespoons of fat. Add the mushrooms, carrots and onion and cook, stirring, until the mushrooms brown.
  5. Stir in the garlic, flour and tomato paste and cook until no dry flour shows.
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Coq au Vin with Chicken Thighs

Steps, continued

  1. Pour in the wine and scrape up the browned bits from the bottom, then add the broth, thyme and bay leaf and bring to a simmer.
  2. Nestle the chicken in skin side up with any juices from the plate and the bacon. Cover and simmer gently until the chicken is tender and reads at least 165°F (74°C) near the bone.
  3. Lift the chicken onto a platter. Boil the sauce uncovered until it is glossy and coats a spoon.
  4. Turn off the heat, pick out the thyme stems and bay leaf and swirl in the butter. Spoon the sauce and vegetables over the chicken and sprinkle with parsley.
  5. Cook to 165°F inside (check with a thermometer).