Photo of Classic Coq Au Vin by WW

Classic Coq Au Vin

7
PersonalPoints™ per serving
Total Time
9 hr 50 min
Prep
15 min
Cook
1 hr 35 min
Serves
8
Difficulty
Easy
This classic French dish is packed with chicken and dotted with pearl onions and mushrooms. The chicken is marinated in red wine overnight, infusing it with flavor, and turning it deep red. From start to finish you will need some time to make this deeply flavored stew, but the amount of active time you need is fairly minimal. We call for white button mushrooms, but you can substitute with crimini mushrooms, if you'd like. Canadian bacon adds the rich smokiness of traditional bacon.

Ingredients

Red wine

20 fl oz, dry, 2 1/2 cups

Fresh thyme

4 sprig(s)

Bay leaf

2 leaf/leaves

Uncooked bone in skinless chicken thigh(s)

8 thigh(s), (2 1/2 to 3 lb)

Olive oil

1½ Tbsp

Kosher salt

1¼ tsp, divided

Black pepper

1 tsp, divided

Uncooked carrot(s)

1½ cup(s), diagonally sliced

Uncooked onion(s)

1 cup(s), chopped

Fresh mushroom(s)

8 oz, white, quartered

Cooked Canadian bacon

3 oz, finely chopped

Canned tomato paste

1 Tbsp

Garlic clove(s)

4 medium clove(s), minced

Frozen pearl onion(s)

8 oz, thawed

No-salt-added chicken stock

cup(s)

All-purpose flour

1½ Tbsp

Instructions

  1. In large bowl, combine wine, thyme sprigs, and bay leaves. Add chicken and turn until coated. Cover and refrigerate for at least 8 hours or up to 24 hours.
  2. Remove chicken from marinade and reserve marinade. Pat chicken dry. In Dutch oven or braiser, heat oil over medium-high. Sprinkle chicken with 1⁄2 tsp each salt and black pepper. Add chicken to pot and cook until browned, about 4 minutes per side. Transfer chicken to plate.
  3. Add carrots, chopped onion, mushrooms, and bacon to pot and cook for 8 minutes. Add tomato paste and garlic and cook for 1 minute. Add marinade with herbs and bring to boil, scraping up browned bits from bottom of pot. Cook over medium-high until marinade is reduced by about half, 12 to 15 minutes. Stir in pearl onions, chicken, and remaining 3⁄4 tsp salt and 1⁄2 tsp black pepper. Cover, reduce heat to low, and simmer, stirring occasionally, until chicken is very tender, about 1 hour.
  4. In small bowl, whisk broth and flour. Using tongs, transfer chicken to plate. Stir broth into sauce and cook, stirring often, until thickened, about 2 minutes. Return chicken to pot, turning to coat. Discard bay leaves and thyme sprigs before serving.
  5. Serving size: 1 chicken thigh and about 1⁄2 cup sauce