Coq Au Vin

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5 from 1 vote

An nice elegant one skillet dish featuring chicken cooked in wine with mushrooms and bacon.

Prep Time20

Cook Time1

Total Time1 30

Course: Main Course

Cuisine: French

Keyword: Bacon, Chicken, Mushrooms, Wine

Servings:

Calories: 943kcal

Ingredients

2 tbsp olive oil
4 oz bacon diced
2 lb large chicken thighs about 4
1 large Carrot cut into chunks
1/2 purple onion cut into wedges
1/2 tsp chopped garlic
1/8 cup brandy
180 ml dry red wine
1 cup Chicken Stock
5 fresh thyme sprigs
1 tbsp Unsalted Butter at room temp
1 tbsp All Purpose Flour
4 oz canned mushrooms drained

Instructions

In a large (12") cast iron skillet heat the olive oil over a medium heat till hot.
Add bacon and saute till slightly brown. Remove and set aside.
Pat the chicken dry and liberally salt and pepper both sides.
Brown the chicken in the bacon fat about 5 minutes to a side. Remove and set aside.
Add Carrots, Onions, 1 tsp. salt. 1/2 tsp. pepper and cook till the onions are lightly browned.
Add garlic and cook 1 more minute.
Deglaze with the brandy scraping any browned bits off the bottom.
Return bacon and chicken to the pan. Add wine, chicken stock, and thyme and bring to a simmer.
Cover the pan and place in a preheated 250 oven for 45 minutes. Remove to stove top.
Remove chicken, mash butter and flour together and add to pan. Stir to combine.
Add mushrooms, return chicken to pan, and simmer for 10 minutes. Remove thyme.
Serve directly out of the pan or serve family style with side.

Notes

Cognac can be substituted for the wine.
Rice makes a great combo with this dish but we just boiled some broccoli and noodles for the side dish.
Substitute 1/2 tsp. ground thyme if you don't have fresh.
We used E-J Brandy for this dish and Le Dolce Vita for the wine.

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