Coq Au Vin with Rosemary and Thyme
Ingredients
- 8 ounces bacon, chopped
- 6 chicken thighs, or more to taste
- 2 shallots, chopped
- 2 teaspoons dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon minced garlic, or more to taste
- 2 cups dry white wine
- 1 cup sliced mushrooms, or to taste (Optional)
- 1 cup chicken stock, or more as needed
- salt and ground black pepper to taste
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
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Instructions
- Cook bacon in a large, deep skillet over medium-high heat, stirring occasionally, until evenly browned, about 10 minutes. Transfer to a paper towel-lined plate to drain; reserve drippings in skillet.
- Add chicken thighs to the skillet; cook until browned, 2 to 3 minutes per side. Add shallots, thyme, rosemary, and garlic; cook and stir until fragrant, about 1 minute.
- Sprinkle bacon over chicken mixture; add wine. Simmer until wine is slightly reduced, 1 to 2 minutes. Add mushrooms and enough chicken stock to almost cover chicken. Cover skillet; simmer for 35 minutes. Taste sauce; adjust seasoning. Simmer until chicken is no longer pink at the bone and the juices run clear, about 10 minutes more. An instant-read thermometer inserted near but not touching the bone should read at least 165 degrees F (74 degrees C).
- Melt butter in a saucepan over medium heat; stir in flour and cook until a thick paste forms, about 1 minute. Whisk paste into skillet until sauce is thickened, 1 to 2 minutes.
Source
Original recipe: View Original