Easy Coq au Vin Recipe - Classic French Chicken Stew Made Simple

Easy Coq au Vin is a simplified version of the classic French chicken stew, Coq au Vin. This recipe makes it easier for home cooks to recreate the rich flavors of the traditional dish without spending hours in the kitchen. The chicken is slowly simmered in a flavorful blend of red wine, bacon, onions, mushrooms, and herbs, resulting in a deliciously tender and aromatic stew. Serve it with crusty bread or over a bed of buttery mashed potatoes for a hearty and satisfying meal.

Ingredients

• 4 slices of bacon, diced
• 2 pounds chicken thighs, bone-in and skin-on
• Salt and pepper, to taste
• 1 onion, thinly sliced
• 8 ounces mushrooms, sliced
• 3 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 2 cups red wine (such as Burgundy or Pinot Noir)
• 2 cups chicken broth
• 2 sprigs fresh thyme
• 2 bay leaves
• 1 tablespoon tomato paste
• Chopped fresh parsley, for garnish

Directions

1. In a large Dutch oven or heavy-bottomed pot, cook the bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the fat in the pot.
2. Season the chicken thighs with salt and pepper. Place them in the pot, skin-side down, and cook until browned, about 5 minutes per side. Remove the chicken from the pot and set aside.
3. Add the sliced onions and mushrooms to the pot. Cook until the onions are softened and the mushrooms are golden brown, about 5 minutes. Add the minced garlic and cook for an additional 1 minute.
4. Sprinkle the flour over the onions and mushrooms. Stir well to coat and cook for 1-2 minutes to cook off the raw flour taste.
5. Pour in the red wine and chicken broth, scraping the bottom of the pot to release any browned bits. Add the cooked bacon, thyme sprigs, bay leaves, and tomato paste. Stir to combine.
6. Return the chicken thighs to the pot, nestling them into the liquid. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 1 hour, or until the chicken is tender and cooked through. Remove the chicken from the pot and set aside.
7. Increase the heat to medium-high and cook the sauce for an additional 10 minutes, or until slightly thickened. Remove and discard the thyme sprigs and bay leaves.
8. Using an immersion blender or a regular blender, puree the sauce until smooth. Return the chicken to the pot and simmer for an additional 5 minutes to heat through.
9. Serve the Easy Coq au Vin hot, garnished with chopped fresh parsley.

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