🇫🇷 French
Coq au Vin
Chicken braised in Burgundy with bacon, mushrooms, and pearl onions. The definitive French comfort dish.
540 cal / serving
12g net carbs
44g protein
28g fat
Prep: 20 min
Cook: 90 min
2 servings
Ingredients
Meat & Poultry
- 4 oz Bacon lardons
- 4 whole Chicken thighs, bone-in
Dairy & Eggs
- 2 tbsp Butter
Produce
- 8 oz Cremini mushrooms
- 4 sprigs Fresh thyme
- 3 cloves Garlic cloves
- 1 cup Pearl onions
Pantry
- 1 cup Chicken broth
- 2 tbsp Cognac or brandy
- 2 cups Red Burgundy wine
- 1 tbsp Tomato paste
Spices & Herbs
- 2 whole Bay leaves
Instructions
1. Cook bacon in a Dutch oven until crispy. Remove; leave fat in pan.
2. Season chicken; brown on all sides in bacon fat over medium-high, 8 min. Remove.
3. Sauté mushrooms until golden, 5 min. Add onion and cook 5 min more.
4. Add garlic; cook 1 min. Add tomato paste and cook 1 min.
5. Add cognac or brandy and let it reduce 1 min. Add wine and broth.
6. Return chicken and bacon. Add thyme and bay leaf. Simmer covered 45 min until chicken is very tender.
7. Uncover the last 15 min to thicken the sauce. Check seasoning.