Coq Au Vin
ID: 58c8ed2f...
A classic French bistro recipe featuring chicken thighs slowly braised in a rich red wine sauce with crispy bacon, caramelized mushrooms, and onions. This technique creates incredibly tender chicken and a deeply flavorful sauce.
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🍳 Cooking Flow
Season the chicken thighs and brown them in rendered bacon fat, then set both aside. → Sauté shallots, onions, and mushrooms in the skillet until caramelized, then stir in butter and flour. → Deglaze the pan with red wine, chicken stock, fresh thyme, and the cooked bacon. → Return the chicken to the skillet and braise uncovered in a 375°F oven for about 1 hour. → Transfer the chicken to a platter, reduce the sauce on the stove while skimming off fat, and pour over the chicken.
Cooking Steps
Brief Cooking Order
Season the chicken thighs and brown them in rendered bacon fat, then set both aside. → Sauté shallots, onions, and mushrooms in the skillet until caramelized, then stir in butter and flour. → Deglaze the pan with red wine, chicken stock, fresh thyme, and the cooked bacon. → Return the chicken to the skillet and braise uncovered in a 375°F oven for about 1 hour. → Transfer the chicken to a platter, reduce the sauce on the stove while skimming off fat, and pour over the chicken.
Introduction
A classic French bistro recipe featuring chicken thighs slowly braised in a rich red wine sauce with crispy bacon, caramelized mushrooms, and onions. This technique creates incredibly tender chicken and a deeply flavorful sauce.
Step 1
Season both sides of the chicken thighs generously with kosher salt and freshly ground black pepper.
Step 2
Place the chopped bacon into a cold skillet set over medium heat. Cook until crispy to render the fat.
Step 3
Remove the crispy bacon with a slotted spoon and set aside, leaving the rendered fat in the pan.
Step 4
Raise the heat to high. Place the seasoned chicken thighs skin-side down in the bacon fat. Sear until the skin is beautifully browned and golden. Flip and sear the other side for about a minute.
Step 5
Remove the chicken thighs from the pan. Pour off all but about 1 tablespoon of the fat from the pan.
Ingredients List
Important Notes
Building layers of fond (the browned bits at the bottom of the skillet) from the bacon, chicken, and caramelized vegetables is essential for depth of flavor.
Using bone-in, skin-on chicken thighs ensures the meat remains juicy and tender throughout the long roasting process.
Since bacon and chicken stock already contain salt, taste the reduced sauce at the very end before adding extra seasoning.
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