Description

Craving a classic French dish that’s rich, hearty, and perfect for a cozy night in? What if you could create Chef John’s Coq Au Vin in just 2 hours, with tender chicken thighs braised in a savory red wine sauce packed with bacon, mushrooms, and thyme? This recipe, inspired by your love for bold, comforting dishes like Curry Stand Chicken Tikka Masala Sauce and Grilled Beef Tenderloin, delivers a restaurant-quality meal ideal for dinner parties, holiday gatherings, or indulgent weekends.

Ingredients

For the Chicken and Base

Bone-In, Skin-On Chicken Thighs (6): Provide rich flavor and stay juicy during braising (about 2–2.5 lbs).
Kosher Salt (to taste): Enhances chicken and vegetable flavors.
Freshly Ground Black Pepper (to taste): Adds a mild, spicy kick.
Bacon (8 oz, sliced into ½-inch pieces): Infuses smoky, savory depth and renders fat for cooking.
Button Mushrooms (10 large, quartered): Add earthy, umami flavor and meaty texture.
Yellow Onion (½ large, diced): Contributes sweet, savory depth.
Shallots (2, sliced): Provide a mild, slightly sweet onion flavor.

For the Sauce

All-Purpose Flour (2 tsp): Thickens the sauce for a velvety texture.
Butter (2 tsp): Adds richness and helps form a roux with flour.
Red Wine (1½ cups): Creates a deep, tangy base; use a dry wine like Pinot Noir or Cabernet Sauvignon.
Fresh Thyme (6 sprigs): Infuses aromatic, earthy notes.
Chicken Broth (1 cup): Balances the wine and adds savory depth.

Substitutions and Variations

Chicken Thighs: Swap with drumsticks (same cooking time) or boneless thighs (reduce oven time to 45–50 minutes).
Bacon: Use pancetta, turkey bacon, or smoked mushrooms for vegetarian (sauté mushrooms in 2 tbsp oil).
Mushrooms: Replace with cremini, shiitake, or a mix for varied flavor.
Red Wine: Use a non-alcoholic red wine or grape juice with 1 tbsp vinegar; choose a wine you’d drink.
Shallots: Substitute with ½ cup diced red onion or extra yellow onion.
Flour: Use cornstarch (1 tsp mixed with 1 tbsp water) for gluten-free or omit for a thinner sauce.
Butter: Swap with olive oil or vegan butter for dairy-free.
Vegetarian/Vegan: Use seitan or portobello mushrooms, vegetable broth, vegan butter, and smoked mushrooms; ensure wine is vegan-friendly.
Gluten-Free: Use gluten-free flour or cornstarch; ensure broth and bacon are gluten-free certified.
Low-Fat: Reduce bacon to 4 oz and butter to 1 tsp; skim more fat from sauce.

Optional Additions

Veggies: Add ½ cup diced carrots or pearl onions with mushrooms, inspired by your Sausage and Veggies Skillet.
Herbs: Include 1 bay leaf or 1 tsp fresh rosemary, echoing your Mediterranean Chicken Pasta Salad.
Spice: Add ¼ tsp red pepper flakes with the wine, inspired by your Amazing Spicy Grilled Shrimp.

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Instructions

Preheat and Prep:
- Preheat oven to 375°F (190°C).
- Dice ½ large yellow onion, slice 2 shallots, quarter 10 large button mushrooms, and slice 8 oz bacon into ½-inch pieces.
- Tip: Prep ingredients ahead for smooth cooking; use a sharp knife for even cuts.
Season and Brown Chicken:
- Season 6 chicken thighs all over with kosher salt and freshly ground black pepper.
- Heat a large, oven-proof skillet (cast-iron or Dutch oven) over medium-high heat.
- Add bacon and sauté, turning occasionally, until evenly browned, about 10 minutes.
- Transfer bacon to a paper towel-lined plate with a slotted spoon, leaving drippings in the skillet.
- Increase heat to high, add chicken thighs skin-side down, and cook until browned, 2–4 minutes per side.
- Transfer chicken to a plate; drain all but 1 tbsp drippings from the skillet.
- Tip: Brown chicken in batches if needed; don’t overcrowd to ensure crisp skin.
Sauté Vegetables:
- Lower heat to medium-high and add mushrooms, onion, and shallots to the skillet with a pinch of salt.
- Sauté, stirring occasionally, until golden and caramelized, 7–12 minutes.
- Tip: Let mushrooms brown before stirring; onions and shallots should soften and lightly brown.
Thicken the Base:
- Stir 2 tsp flour and 2 tsp butter into the vegetable mixture until fully incorporated, about 1 minute, forming a light roux.
- Tip: Stir constantly to avoid lumps; the mixture should look smooth and slightly thickened.
Build the Sauce:
- Pour 1½ cups red wine into the skillet, scraping up browned bits with a wooden spoon.
- Bring to a boil and simmer until wine reduces by about one-third, 3–5 minutes.
- Stir in reserved bacon and 6 sprigs fresh thyme.
- Pour in 1 cup chicken broth and return chicken thighs to the skillet, skin-side up, nestling them in the sauce.
- Bring to a simmer.
- Tip: Ensure chicken is partially submerged; scrape all browned bits for maximum flavor.
Braise in the Oven:
- Transfer skillet to the preheated oven and cook for 30 minutes.
- Spoon pan juices over chicken and continue cooking until no longer pink at the bone and juices run clear, about 30 minutes more (internal temperature 165°F/74°C near the bone).
- Tip: Check at 50 minutes; use a thermometer for accuracy to avoid overcooking.
Finish the Sauce and Serve:
- Transfer chicken to a platter.
- Place skillet over high heat and reduce pan juices, skimming fat off the top, until sauce thickens slightly, about 5 minutes.
- Season with salt and pepper to taste; remove and discard thyme sprigs.
- Pour sauce over chicken and serve hot with sides like mashed potatoes, crusty bread (inspired by your My Chicken Parmesan), or a green salad, and a drink like red wine (e.g., Pinot Noir) or sparkling water.
- Garnish with fresh parsley (optional) for a vibrant touch.
- Tip: Skim fat carefully for a smoother sauce; serve immediately for the best texture.