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Coq au Vin, a French classic, is the ultimate comfort food with a hint of elegance. Traditionally made with chicken braised in red wine, it is the perfect dish to share with a loved one on a romantic winter evening, bringing warmth and richness to the table.
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Coq au Vin for Two
A classic French dish that’s perfect for a cozy, romantic dinner. This rich and savory stew features tender chicken thighs braised in a robust red wine sauce with smoky bacon, caramelized onions, carrots, and mushrooms. The flavors are enhanced with fresh thyme and bay leaf, and the dish is garnished with fresh parsley for a touch of elegance. Serve with crusty bread or mashed potatoes to soak up the delicious sauce.
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 2 hours
- Yield: Serves 4-6 1x
- Category: Entrées
Ingredients
- 2 bone-in chicken thighs
- 1 cup red Burgundy wine (or any dry red wine)
- ½ cup chicken broth
- 2 strips of bacon, diced
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 carrot, peeled and sliced
- 1 sprig of fresh thyme
- 1 bay leaf
- ½ cup cremini mushrooms, sliced
- 1 tbsp tomato paste
- 1 tbsp flour
- Salt and pepper, to taste
- 1 tbsp butter
- Fresh parsley, for garnish
Instructions
- In a large pan, cook the diced bacon over medium heat until crispy. Remove and set aside, leaving the bacon fat in the pan.
- Season the chicken thighs with salt and pepper. Brown the chicken in the bacon fat on both sides, about 5 minutes per side. Remove and set aside.
- In the same pan, sauté the onion, garlic, and carrot until softened, about 5 minutes.
- Stir in the flour and tomato paste, cooking for 1-2 minutes.
- Pour in the red wine, scraping up any browned bits from the pan. Add the chicken broth, thyme, and bay leaf. Bring to a simmer.
- Return the chicken thighs and bacon to the pan, cover, and let simmer on low heat for 30-40 minutes, or until the chicken is tender.
- In a separate pan, melt the butter and sauté the mushrooms until golden, about 5 minutes. Add them to the Coq au Vin during the last 10 minutes of cooking.
- Remove the thyme sprig and bay leaf before serving. Garnish with fresh parsley.
Notes
- Preparation: ~20-30 minutes (chopping vegetables, cutting chicken, and preparing ingredients)
- Marinating (optional): 2-24 hours (if you choose to marinate the chicken in wine beforehand)
- Searing the chicken: ~10 minutes
- Cooking vegetables: ~10 minutes
Serving Suggestions: Serve with a crusty French baguette to soak up the rich sauce, and simple green beans sautéed with butter for a light, refreshing side.
Beverage Pairing: A glass of red Burgundy perfectly complements the dish, but for those who prefer a non-alcoholic option, a sparkling apple cider adds a refreshing twist.
