Coq Au Vin with Rosemary and Thyme

Coq Au Vin with Rosemary and Thyme

Moon78ta

"My take on the classic French dish. I loved to experiment and didn't follow a recipe. I know the main idea was braising chicken in wine, and you need to flavor to your tastes. Thyme and rosemary always go great with chicken, and bacon...well it's bacon. My favorite side dish is mashed potatoes and French/Italian bread to soak up the juices. One time I forgot I didn't have potatoes, so on the fly I shredded the chicken, tossed the bones, and we had a great soup/stew on a cold night. A lot of flavor with very little work. Enjoy."
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Ingredients

1 h 15 m servings 531 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 531 kcal
  • 27%
  • Fat:
  • 27.9 g
  • 43%
  • Carbs:
  • 11.1g
  • 4%
  • Protein:
  • 35.4 g
  • 71%
  • Cholesterol:
  • 124 mg
  • 41%
  • Sodium:
  • 750 mg
  • 30%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Cook and stir bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Transfer bacon to a paper towel-lined plate, reserving bacon grease in skillet.
  2. Place chicken thighs in the bacon grease and cook until browned, 2 to 3 minutes per side. Add shallots, thyme, rosemary, and garlic; cook and stir until fragrant, about 1 minute.
  3. Sprinkle bacon over chicken mixture and pour in wine; simmer until wine is slightly reduced, 1 to 2 minutes. Add mushrooms and enough chicken stock to almost cover chicken. Cover skillet and simmer for 35 minutes; taste broth and adjust seasoning. Simmer until chicken is no longer pink near the bone, about 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  4. Melt butter in a saucepan over medium heat; stir in flour and cook until a thick paste forms, about 1 minute. Whisk paste into chicken mixture until sauce is thickened, 1 to 2 minutes.

Footnotes

  • Cook's Note:
  • You can also use chicken legs or bone-in chicken breasts in place of or in addition to the chicken thighs.

Reviews

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This recipe was delicious! I made this for dinner 2/1/16, and I only made some small changes. After browning the chicken, I removed all but about 2 TBS of the bacon fat; I used fresh herbs fro...

This is a definite repeat! I halved the recipe even though my chicken package had four skinless boneless thighs. I didn't have mushrooms, and those were optional in the recipe but would be a v...

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