• Prep Time: 30 mins
  • Cooking Time: 75 mins
  • Serves: 4 servings

Classic Coq au Vin

  • Recipe Submitted by on

Category: Healthy Recipes, Dinner Party, Chicken, Main Dish

 Ingredients List

  • 2 tablespoons
  • unsalted butter, at room temperature
  • 2 tablespoons
  • all-purpose flour
  • 4 ounces slab bacon, cut into 1/4-inch lardons
  • 8 bone-in, skin-on chicken pieces (such as breasts, thighs, and drumsticks; about 3 pounds total)
  • Kosher salt and black pepper
  • 4 shallots, peeled and halved
  • 1 1/2 cups dry white wine
  • 1 1/2 cups low-sodium chicken broth
  • 2 teaspoons white wine vinegar
  • Chopped fresh chives, for serving

 Directions



Mash the butter and flour into a smooth paste in a small bowl; set aside.

Cook the bacon in a large pot or Dutch oven over medium-high heat, stirring frequently, until crisp, 6 to 8 minutes. Transfer to a plate with a slotted spoon; reserve the pot.

Season the chicken with 1 teaspoon salt and ¼ teaspoon pepper. Add the chicken to the reserved pot and cook, skin-side down, in 2 batches, until the skin is crisp, 6 to 8 minutes per batch. Transfer to a separate plate.

Pour off all but 3 tablespoons of the fat from the pot; reserve the pot. Reduce heat to medium. Add the shallots to the reserved pot and cook until golden brown, 4 to 6 minutes. Add the wine and cook until syrupy, 8 to 10 minutes. Add the broth and bring to a simmer. Whisk in the butter mixture.

Return the chicken to the pot, skin-side up. Simmer, uncovered, until an instant-read thermometer inserted into the thickest piece (avoiding the bone) registers 165° F, 25 to 35 minutes. Add the vinegar.

Serve the chicken with the chives and reserved bacon.

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