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Coq au Vin
Traditional French chicken stew braised slowly in dry red burgundy wine with bacon lardons, pearl onions, and button mushrooms.
Prep time: 25 mins
Cook time: 60 mins
Ingredients
Provided
- •chicken thighs skin-on
- •red burgundy wine
- •bacon lardons
- •cremini mushrooms
- •pearl onions
- •carrots sliced
- •chicken broth
- •tomato paste
- •thyme
Instructions
- 1Sauté bacon lardons in a Dutch oven until crispy, then remove.
- 2Brown the chicken in the bacon fat, then set aside.
- 3Sauté mushrooms, carrots, and onions in the same fat.
- 4Add tomato paste, garlic, wine, and broth. Return chicken and bacon to the pot, cover, and simmer on low for 45-60 minutes.