Silky smooth and deliciously rich, the red wine sauce is decadent over the slow braised chicken thighs. Coq au Vin is truly worth the effort to make and is a stunningly delicious meal to prepare.
Today is Coq au Vin Day, so I’ve whipped up a batch for dinner in celebration.
Listen to me, “Whip up a batch.” As if it’s possible to make this in under an hour. I think it took me about an hour and half including the prep time? I think? Not that I’m complaining. This was O.M.G. FABULOUS!! It was most definitely worth the prep and the cook times.
There’s not a lot that’s hands on. There’s a lot of simmering and some recipes even have you braise the chicken in the oven, but I didn’t go that route. I preferred to keep it on the stove top. Very untraditional, I’m sure, but I had to be realistic when creating this recipe. I wanted it to be something I would make again. And oh yeah, baby! I’ll be making this again!
I didn’t have burgundy and didn’t honestly feel like purchasing another bottle of wine when I had a perfectly good one at home to use. So, I popped open the cabernet sauvignon and commenced cooking this most epic of dishes. This, alongside boef bourgignon, are quintessential French dishes made ultimately famous in America by Julia Child. I have yet to make boef bourgignon, but it’s on my list.
I was honestly a bit worried. The last time I used this wine, it turned the dish purple. Thanks to the tomato paste, it didn’t do that. It started to! And S even commented on it looking purple, but I think the tomato paste and the other ingredients made for a very rich looking and surprisingly rich tasting sauce! I tasted it three times to make sure the flavors were exactly where I wanted them to be, and they were. It was definitely rich and flavorful. I can’t wait to have it for lunch today!
Actually, since today is a holiday, I might just make something new and unique with the left overs. You’ll have to have to see what happens next week!
I’ll leave you with this one last picture of the deliciously silky smooth sauce draped over the tender and tasty chicken thighs. I know you will want to make this recipe! It was divine and not difficult.
- 1 tablespoons extra virgin olive oil
- 2 tablespoons butter, divided
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 pounds chicken thighs, skinless
- 1/2 cup diced pancetta
- 2 tablespoons minced garlic
- 1 1/2 cups thinly sliced onion
- 1 1/2 cups chopped carrots
- 1 1/2 cups chopped celery
- 3 cups quartered mushrooms
- 3 cups red wine (burgundy, cabernet sauvignon), divided
- 3 tablespoons tomato paste
- 6 sprigs fresh thyme
- 1 whole bay leaf
- 1 cup chicken broth
- 3 tablespoons flour
- 8 ounces egg noodles, cooked
- Heat a Dutch oven over medium-high heat. Add the olive oil and 1 tablespoons butter. Add the salt and pepper to the 1/2 cup of flour and stir to combine. When the butter is melted, dredge the thighs in the flour and brown 3 to 4 minutes on each side. Remove from heat and set aside.
- Add the garlic to the pan and sauté 1 minute, then add the onion and cook 2 minutes or until the onion begins to soften. Add the carrots and celery and sauté 4 to 5 minutes or until the celery begins to soften. Add the mushrooms and stir to combine.
- Pour 1 cup of the wine in the pan and deglaze, scraping the browned bits from the bottom of the pan. Simmer until reduced by half; approximately 5 minutes. Add the remaining wine, tomato paste, thyme, and bay leaf. Stir to combine then return the chicken to the pan. Reduce heat to low and simmer the chicken 40 to 50 minutes or until a thermometer reaches 165 and the carrots are tender.
- Remove the chicken from the pan, and keep warm. Combine the chicken broth with the 3 tablespoons of flour and stir with a whisk until the flour is incorporated. Add the broth slurry to the pan and bring the mixture to a boil. Simmer 5 to 10 minutes or until thickened. Return the chicken to the pan and simmer until warmed through. Serve over noodles.