Name: Coq Au Vin with Rosemary and Thyme
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: Bacon, chopped - ½ pound; Chicken thighs, or more to taste - 6; Shallots, chopped - 2; Dried thyme - 2 teaspoons; Dried rosemary - 1 teaspoon; Minced garlic, or more to taste - 1 teaspoon; Dry white wine - 2 cups; Sliced mushrooms, or to taste (Optional) - 1 cup; Chicken stock, or more as needed - 1 cup; Salt and ground black pepper to taste - 1 cup; Butter - 1 tablespoon; All-purpose flour - 1 tablespoon

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Coq Au Vin with Rosemary and Thyme

1. Bacon, chopped - ½ pound

2. Chicken thighs, or more to taste - 6

3. Shallots, chopped - 2

4. Dried thyme - 2 teaspoons

5. Dried rosemary - 1 teaspoon

6. Minced garlic, or more to taste - 1 teaspoon

7. Dry white wine - 2 cups

8. Sliced mushrooms, or to taste (Optional) - 1 cup

9. Chicken stock, or more as needed - 1 cup

10. Salt and ground black pepper to taste - 1 cup

11. Butter - 1 tablespoon

12. All-purpose flour - 1 tablespoon

How to cook deliciously - Coq Au Vin with Rosemary and Thyme

1. Stage

Cook and stir bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Transfer bacon to a paper towel-lined plate, reserving bacon grease in skillet.

2. Stage

Place chicken thighs in the bacon grease and cook until browned, 2 to 3 minutes per side. Add shallots, thyme, rosemary, and garlic; cook and stir until fragrant, about 1 minute.

3. Stage

Sprinkle bacon over chicken mixture and pour in wine; simmer until wine is slightly reduced, 1 to 2 minutes. Add mushrooms and enough chicken stock to almost cover chicken. Cover skillet and simmer for 35 minutes; taste broth and adjust seasoning. Simmer until chicken is no longer pink near the bone, about 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

4. Stage

Melt butter in a saucepan over medium heat; stir in flour and cook until a thick paste forms, about 1 minute. Whisk paste into chicken mixture until sauce is thickened, 1 to 2 minutes.