J W's Quick Coq Au Vin

Transform dinner into a French-inspired feast with J W's Quick Coq Au Vin, an easy yet elegant take on the classic dish. Succulent bone-in chicken thighs are seared to golden perfection and simmered with smoky bacon, earthy mushrooms, and a robust red wine sauce infused with fresh thyme and a hint of garlic. Ready in just under an hour, this simplified version packs all the rich, comforting flavors you love without the lengthy preparation. Perfect for a special weeknight meal or entertaining friends, it’s best served alongside crusty bread, creamy mashed potatoes, or roasted vegetables to soak up every drop of the velvety sauce. Indulge in this effortless bistro-style delight!

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 4 pieces chicken thighs (bone-in, skin-on)
• 4 slices smoked bacon, diced
• 1 medium yellow onion, diced
• 4 cloves garlic cloves, minced
• 225 grams mushrooms, sliced
• 240 milliliters dry red wine
• 240 milliliters low-sodium chicken broth
• 2 tablespoons tomato paste
• 4 sprigs fresh thyme sprigs
• 1 leaf bay leaf
• 2 tablespoons all-purpose flour
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons parsley, chopped (optional, for garnish)

Directions

Step 1

Season the chicken thighs with salt and pepper on both sides.

Step 2

Heat 1 tablespoon of olive oil and the butter in a large, deep skillet or Dutch oven over medium-high heat.

Step 3

Add the chicken thighs, skin-side down, and sear for 4-5 minutes until golden brown. Flip and cook for another 3-4 minutes. Remove the chicken and set aside.

Step 4

In the same skillet, add the diced bacon and cook until crispy, about 5 minutes. Remove with a slotted spoon and set aside.

Step 5

Add the remaining 1 tablespoon of olive oil to the skillet if needed, then add the onions and sauté for 2-3 minutes until softened. Stir in the minced garlic and cook for 1 minute.

Step 6

Add the mushrooms and cook for 4-5 minutes until browned and tender.

Step 7

Sprinkle the flour over the vegetables and stir well to coat. Cook for 1 minute to eliminate the raw flour taste.

Step 8

Stir in the tomato paste, followed by the red wine and chicken broth. Scrape up any browned bits from the bottom of the skillet for flavor.

Step 9

Add the thyme sprigs and bay leaf, then return the chicken thighs (with any juices) and cooked bacon to the skillet.

Step 10

Bring the mixture to a gentle simmer, cover, and cook for 25-30 minutes until the chicken is tender and cooked through.

Step 11

Remove the lid and simmer for an additional 5 minutes to thicken the sauce, if desired.

Step 12

Discard the thyme sprigs and bay leaf. Taste and adjust seasoning as needed with salt and pepper.

Step 13

Garnish with chopped parsley, if using, and serve hot with crusty bread, mashed potatoes, or roasted vegetables.

Nutrition Facts

Serving size	(1593.2g)

Amount per serving	% Daily Value*
Calories	2350.9

Total Fat 159.4g	0%
Saturated Fat 45.6g	0%
Polyunsaturated Fat 3.0g
Cholesterol 584.9mg	0%
Sodium 4188.6mg	0%
Total Carbohydrate 49.7g	0%
Dietary Fiber 8.2g	0%
Total Sugars 16.2g
Protein 145.2g	0%

Vitamin D 24.7IU	0%
Calcium 183.6mg	0%
Iron 10.5mg	0%
Potassium 3066.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 64.8%

Protein: 26.2%

Carbs: 9.0%