Succulent Coq Au Vin With Rosemary Infusion

Succulent Coq Au Vin With Rosemary Infusion

Chicken braised slowly in red wine with rosemary, bacon, and mushrooms until deeply tender.

Total 2 hr 10 min Makes 4 servings Calories 520/serving

Dietary

Nut free

Allergens

Dairy, Wheat, Red meat

This rustic French braise simmers chicken thighs in red wine with bacon, pearl onions, and mushrooms until the meat turns fork-tender and the sauce reduces to a rich, glossy finish. A sprig of rosemary lends an aromatic twist to the classic Burgundian dish. Serve it over mashed potatoes or egg noodles for a comforting weeknight dinner or weekend gathering.

Ingredients

  • 6 bone-in, skin-on chicken thighs
  • 4 ounces bacon, diced
  • 1 yellow onion, chopped
  • 2 carrots, sliced
  • 3 cloves garlic, minced
  • 8 ounces cremini mushrooms, halved
  • 10 ounces frozen pearl onions, thawed
  • 2 cups dry red wine, such as Burgundy or Pinot Noir
  • 1 cup chicken stock
  • 2 tablespoons tomato paste
  • 2 sprigs fresh rosemary
  • 2 bay leaves
  • 2 tablespoons all-purpose flour
  • 2 tablespoons unsalted butter, softened
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons fresh parsley, chopped

Method

  1. Pat the chicken thighs dry and season both sides with salt and pepper.

  2. Heat olive oil in a large Dutch oven over medium heat and cook the bacon until crisp, about 5 minutes. Remove bacon with a slotted spoon and set aside.

  3. Working in batches, brown the chicken thighs skin-side down in the rendered bacon fat until golden, about 4 minutes per side. Transfer to a plate.

  4. Add the chopped onion and carrots to the pot and sauté until softened, about 5 minutes.

  5. Stir in the garlic and tomato paste and cook until fragrant, about 1 minute.

  6. Pour in the red wine, scraping up any browned bits from the bottom of the pot, then add the chicken stock, rosemary sprigs, and bay leaves.

  7. Return the chicken and bacon to the pot, nestling the chicken into the liquid so it is mostly submerged. Bring to a simmer.

  8. Cover and simmer gently over low heat until the chicken is very tender, about 1 hour 15 minutes.

  9. Add the mushrooms and pearl onions, cover, and continue simmering until the vegetables are tender, about 20 minutes.

  10. Transfer the chicken, bacon, mushrooms, and onions to a serving platter and discard the bay leaves and rosemary sprigs. Keep warm.

  11. Mash the softened butter and flour together into a smooth paste, then whisk into the simmering braising liquid to thicken the sauce.

  12. Simmer the sauce uncovered until glossy and slightly reduced, about 8 minutes.

  13. Return the chicken and vegetables to the pot and spoon the sauce over to coat.

  14. Garnish with chopped parsley and serve hot.

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    Succulent Coq Au Vin With Rosemary Infusion

    This rustic French braise simmers chicken thighs in red wine with bacon, pearl onions, and mushrooms until the meat turns fork-tender and the sauce reduces to a rich, glossy finish. A sprig of rosemary lends an aromatic twist to the classic Burgundian dish. Serve it over mashed potatoes or egg noodles for a comforting weeknight dinner or weekend gathering.

    2 hr 10 min 4 servings 520 cal

    Ingredients

    • 6 bone-in, skin-on chicken thighs
    • 4 ounces bacon, diced
    • 1 yellow onion, chopped
    • 2 carrots, sliced
    • 3 cloves garlic, minced
    • 8 ounces cremini mushrooms, halved
    • 10 ounces frozen pearl onions, thawed
    • 2 cups dry red wine, such as Burgundy or Pinot Noir
    • 1 cup chicken stock
    • 2 tablespoons tomato paste
    • 2 sprigs fresh rosemary
    • 2 bay leaves
    • 2 tablespoons all-purpose flour
    • 2 tablespoons unsalted butter, softened
    • 2 tablespoons olive oil
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper
    • 2 tablespoons fresh parsley, chopped

    Method

    1. 1

      Pat the chicken thighs dry and season both sides with salt and pepper.

    2. 2

      Heat olive oil in a large Dutch oven over medium heat and cook the bacon until crisp, about 5 minutes. Remove bacon with a slotted spoon and set aside.

    3. 3

      Working in batches, brown the chicken thighs skin-side down in the rendered bacon fat until golden, about 4 minutes per side. Transfer to a plate.

    4. 4

      Add the chopped onion and carrots to the pot and sauté until softened, about 5 minutes.

    5. 5

      Stir in the garlic and tomato paste and cook until fragrant, about 1 minute.

    6. 6

      Pour in the red wine, scraping up any browned bits from the bottom of the pot, then add the chicken stock, rosemary sprigs, and bay leaves.

    7. 7

      Return the chicken and bacon to the pot, nestling the chicken into the liquid so it is mostly submerged. Bring to a simmer.

    8. 8

      Cover and simmer gently over low heat until the chicken is very tender, about 1 hour 15 minutes.

    9. 9

      Add the mushrooms and pearl onions, cover, and continue simmering until the vegetables are tender, about 20 minutes.

    10. 10

      Transfer the chicken, bacon, mushrooms, and onions to a serving platter and discard the bay leaves and rosemary sprigs. Keep warm.

    11. 11

      Mash the softened butter and flour together into a smooth paste, then whisk into the simmering braising liquid to thicken the sauce.

    12. 12

      Simmer the sauce uncovered until glossy and slightly reduced, about 8 minutes.

    13. 13

      Return the chicken and vegetables to the pot and spoon the sauce over to coat.

    14. 14

      Garnish with chopped parsley and serve hot.