Chicken Thigh Coq Au Vin Recipe

Cooking Instructions

1. 1

   Prepare the Ingredients

   Chop the bacon into small pieces, slice the carrots, and peel the pearl onions. Clean the black trumpet mushrooms and slice them if large.

2. 2

   Cook the Bacon

   In a large Dutch oven or skillet, heat the olive oil over medium heat. Add the bacon and cook until crispy. Remove the bacon and set aside, leaving the fat in the pan.

3. 3

   Sear the Chicken

   Season the chicken thighs with salt and pepper. In the same pan, add the chicken thighs, skin-side down, and sear until golden brown on both sides. Remove the chicken and set aside.

4. 4

   Sauté the Vegetables

   In the rendered bacon fat, add the pearl onions, carrots, and garlic. Sauté until the onions are translucent. Add the black trumpet mushrooms and continue to cook until soft.

5. 5

   Deglaze the Pan

   Pour in the red wine, scraping up any brown bits from the bottom of the pan. Bring to a simmer and let it reduce by half.

6. 6

   Add Chicken and Simmer

   Return the chicken and bacon to the pan. Add the chicken broth, thyme, and bay leaf. Bring to a simmer, cover, and cook on low heat for about 40 minutes, until the chicken is tender.

7. 7

   Serve

   Remove the bay leaf, adjust seasoning with salt and pepper, and serve the coq au vin hot, garnished with fresh herbs if desired.