Easy Coq au Vin Recipe for Two
This recipe combines the earthy flavors of mushrooms, the smoky richness of bacon, and the deep, velvety essence of red wine. The chicken, braised to perfection, becomes tender and flavorful as it absorbs the wine and herbs during cooking.
Equipment
- Skillet large or Dutch oven
Ingredients
- 2 Chicken Thighs Bone-in and Skin-on
- 1 tbsp Olive Oil
- 1 tbsp Unsalted Butter
- ½ cup Pearl Onions or 1 small onion - chopped
- 2 Garlic Clove minced
- 1 cup Red Wine (e.g., Pinot Noir or Burgundy)
- ½ cup Chicken Stock
- 1 tbsp Tomato Paste
- 1 Sprig Fresh thyme
- 1 Bay leaf
- 4 Oz Button Mushrooms or cremini - sliced
- 2 Slices Bacon chopped
- Salt and Pepper (Freshly ground pepper) To taste
Instructions
Prepare the Chicken
- Season the chicken thighs with salt and pepper.
Brown the Chicken
- Heat olive oil in a large skillet or Dutch oven over medium-high heat.
- Add the chicken thighs, skin-side down, and sear until golden brown (about 5 minutes per side). Remove and set aside.
Cook the Bacon
- In the same skillet, cook the chopped bacon until crispy. Remove and set aside, leaving the rendered fat in the pan.
Sauté the Vegetables
- Add butter to the skillet, then sauté the onions and garlic until fragrant (about 2-3 minutes).
- Add the mushrooms and cook until softened (about 5 minutes).
Deglaze with Wine
- Pour the red wine into the skillet, scraping up any browned bits from the bottom. Simmer for 2-3 minutes to reduce slightly.
Combine Ingredients
- Add the chicken stock, tomato paste, thyme, and bay leaf. Stir to combine.
- Return the chicken and bacon to the skillet.
Simmer
- Cover and simmer on low heat for 1 hour, until the chicken is tender and the flavors meld together.
Thicken the Sauce (Optional)
- For a thicker sauce, remove the chicken and simmer the sauce uncovered for 5-10 minutes until reduced.
Serve
- Serve warm over mashed potatoes, rice, or crusty bread.