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Coq au Vin

A classic French dish of chicken braised in wine. Serve in bowls with a side of crusty French baguette, or over rice, egg noodles or mashed potatoes. 

Servings 6

Ingredients

  • 1 kg boneless, skinless chicken thighs (about 12 – 14 pieces)
  • 2 teaspoons kosher salt, divided
  • 1 teaspoon freshly ground black pepper, divided
  • 4 tablespoons olive oil, divided
  • 1 large onion, sliced
  • 350 g cremini mushrooms, sliced
  • 4 garlic cloves, crushed
  • 2 cups red wine - Cabernet Sauvignon, Shiraz or Merlot
  • 284 ml tin condensed chicken broth
  • ¼ cup tomato paste
  • 8 sprigs fresh thyme tied with twine, plus 2 tablespoons chopped thyme
  • 1 bay leaf
  • 4 tablespoons butter, softened
  • 2 tablespoons all purpose flour
  • 2 tablespoons freshly chopped parsley, for garnish

Instructions

  1. Season chicken pieces with 1 teaspoon of the salt and ½ teaspoon of the pepper.

  2. In a large Dutch oven heat 3 teaspoons olive oil over medium-high heat. Brown chicken in batches by adding 4 pieces at a time to the Dutch oven. Brown chicken on both sides then remove to a plate and cover with foil. Repeat process 2 or 3 times more with remaining chicken, adding more oil as needed. The chicken does not need to be cooked through.

  3. Add remaining olive oil to the Dutch oven. Add onions and sauté until the onions are tender, about 2 minutes. Add mushrooms and sauté until the mushrooms are tender, about 2 minutes. Add garlic and sauté until fragrant, about 1 minute.

  4. Add the wine and let bubble uncovered for 2 minutes over medium-high heat while stirring to pick up any brown bits from the bottom of the pan.

  5. Add chicken broth, tomato paste, thyme sprigs, chopped thyme, remaining 1 teaspoon salt, remaining ½ teaspoon pepper and bay leaf; stir to combine. Let bubble uncovered over medium-high heat for 5 - 6 minutes to reduce slightly and concentrate the flavour.

  6. Return chicken and any accumulated juices to the Dutch oven and stir to immerse the chicken in the sauce. Reduce heat to low, cover tightly with a lid and simmer for 1 hour, occasionally stirring gently.

  7. Meanwhile, in a small bowl combine the softened butter and flour to create a paste. Set it aside.

  8. After the 1 hour cooking time, add the butter and flour mixture and gently stir until butter melts, sauce thickens slightly and looks glossy. Keep covered and simmer for another 10 minutes. Remove bay leaf and thyme sprigs. Sprinkle with freshly chopped parsley for garnish.