Chicken thighs seared in bacon drippings and simmered to fall off the bone perfection in red wine and homemade chicken stock are accompanied by velvety mashed potatoes in this elegant Coq Au Vin to bring a taste of the French countryside to your dinner table.
Ingredients
- 6 individual Bacon
- 1 ½ teaspoons Salt
- 1 teaspoon Black Pepper
- 1 ½ teaspoons Herbs de Provence
- 3 pounds Chicken, Thighs, Bone-in
- 8 ounces White Pearl Onions, Frozen
- 2 cups slice Carrot
- 2 ¼ cups slice Mushrooms, Crimini
- 4 teaspoons mince Garlic, Cloves
- 3 tablespoons Tomato Paste
- 2 cups Red Wine
- 1 ½ cups Chicken Broth/Stock
- 2 tablespoons Flour, White Whole Wheat
- 2 whole Bay Leaf
- 6 cups Simple Side: Creamy Mashed Potatoes
- 6 tablespoons chop Parsley, Fresh
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Cook bacon over stove top or in the oven until crisp. Remove to a paper towel and set aside, reserving drippings.
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Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Cook bacon over stove top or in the oven until crisp. Remove to a paper towel and set aside, reserving drippings.
- While bacon is cooking, combine salt, pepper, and herbs de Provence in a small bowl. Divide in half and rub one half of the seasoning mix under the skin of the chicken so that it is coating the meat.
- Add 1 Tablespoon of bacon drippings to a large dutch oven and heat over medium. In batches, place seasoned chicken pieces skin down in the pan and cook until browned and crispy (about 4-5 minutes). Turn and cook another 3-4 minutes until browned and then remove to a plate.
- To the drippings that remain in the pan, add the pearl onions and carrots. Cook 5 minutes stirring occasionally. Add mushrooms and remaining seasoning mix (salt, pepper, and herbs de Provence) and cook another 5 minutes stirring occasionally. Cook until veggies are just starting to brown.
- Add garlic and tomato paste and cook 2-3 mintutes, stirring to combine until all the vegetables are coated and garlic is fragrant.
- Add red wine and increase heat to medium high. Sitr to deglaze the pan. Allow to boil for 5-7 minutes or until reduced by about half.
- In a separate bowl, whisk together the chicken broth and flour. Then add to the vegetables and wine and stir to combine. Add also bay leaves, chicken and cooked bacon. Stir gently to combine, reduce heat and simmer covered one hour or until chicken is falling off the bone.
- Stir gently to combine, reduce heat and simmer covered one hour or until chicken is falling off the bone.
- Serve over mashed potatoes and sprinkle each plate with a Tablespoon of fresh parsley.
Nutrition Facts
- Servings Per Recipe
- 6 Servings
- Serving Size
- about 8 oz chicken & 1 cup potatoes Amount Per Serving
- Calories
- 745
- Total Fat
- 47g
- Saturated Fat
- 13g
- Trans Fat
- 0g
- Cholesterol
- 238mg
- Sodium
- 1036mg
- Total Carbohydrates
- 23g
- Fiber
- 5g
- Sugar
- 6g
- Protein
- 44g
- WW Freestyle
- 21
3 Comments
Join the discussionIt’s not clear in the freezing instructions when I am supposed to cook the chicken thoroughly. It just has me browning the pieces before freezing then microwaving on serving day. The original…says to cook for an hour until the chicken is falling off the bone. What am I misunderstandjng?
Sarah, it has been corrected. Thank you for pointing it out to us!
I thought this was a wonderful dish. It will go in my regular rotation.