Coq au Vin

Coq au Vin

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From: EatingWell Magazine, January/February 2019

This flavorful French chicken stew is all about the wine, so use a bottle that's so good you can enjoy a glass while you cook.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 2 slices thick-cut bacon, chopped
  • 1 tablespoon extra-virgin olive oil
  • 12 bone-in chicken thighs (about 6 ounces each), skin removed and trimmed
  • 12 ounces cremini mushrooms, halved lengthwise
  • 1 (14 ounce) package frozen pearl onions, thawed
  • 3 tablespoons tomato paste
  • 1½ tablespoons finely chopped garlic
  • 1 teaspoon fresh thyme leaves
  • 2 cups dry red wine, preferably Burgundy or pinot noir
  • 2 cups unsalted chicken broth
  • 2½ cups sliced carrots ( ½-inch pieces)
  • 1 bay leaf
  • ¾ teaspoon kosher salt
  • ½ teaspoon ground pepper
  • Flat-leaf parsley leaves for garnish (optional)

Preparation

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  1. Cook bacon in a large heavy-bottomed pot over medium heat, stirring occasionally, until crispy, 8 to 10 minutes. Transfer to a plate with a slotted spoon; set aside. Add oil to the drippings in the pot and increase heat to medium-high. Working in batches, add chicken and cook until lightly browned, 4 to 6 minutes per side. Transfer to a plate.
  2. Discard all but 1 tablespoon drippings from the pot; return to medium-high heat. Add mushrooms and cook, undisturbed, until lightly browned on one side, 4 to 5 minutes. Stir in onions and cook, stirring occasionally, until the liquid has evaporated, 4 to 6 minutes. Stir in tomato paste, garlic and thyme; cook, stirring occasionally, until fragrant, 1 minute.
  3. Stir in wine and broth. Add the chicken and any accumulated juices, carrots and bay leaf. Bring to a boil. Reduce heat to maintain a simmer, cover and simmer until the chicken and vegetables are tender, about 1 hour.
  4. Transfer the chicken and vegetables to a platter with a slotted spoon. Bring the mixture in the pot to a boil over high heat. Cook, uncovered, until the liquid thickens and reduces to 2 cups, 6 to 8 minutes. Return the chicken and vegetables to the pot; stir in salt and pepper. Serve sprinkled with the bacon and parsley, if desired.

Nutrition information

  • Serving size: 2 thighs, 1 cup vegetables and ⅓ cup sauce
  • Per serving: 523 calories; 19 g fat(5 g sat); 3 g fiber; 18 g carbohydrates; 53 g protein; 51 mcg folate; 260 mg cholesterol; 8 g sugars; 0 g added sugars; 8,677 IU vitamin A; 7 mg vitamin C; 61 mg calcium; 3 mg iron; 651 mg sodium; 1,187 mg potassium
  • Nutrition Bonus: Vitamin A (174% daily value)
  • Carbohydrate Servings: 1
  • Exchanges: 7 lean protein, 3 vegetable, 2½ fat

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