I decided to try this recipe when my cousin selected the country of France for our culture night that week. I got the recipe from Half Baked Harvest’s cookbook and a similar recipe can be found HERE. She has many different versions of this recipe on her blog, one for the instant pot, one with meatballs, if you want to try a different version. However, this recipe was delicious and so heartwarming. Serve it with mashed potatoes or pasta and some fresh bread for dipping! I served it with a Beaujolais wine. Bon Appetit!
LEVEL OF DIFFICULTY – MODERATE
- Steps: 4
- Rating: Easy
- ~1 hour prep time
- Rating: Moderate
- Ingredients & availability
- 16 ingredients
- All ingredients you can easily find at any grocery store
- Rating: Moderate – Difficult
- Dutch oven
- Mixing spoon
- Measuring spoons/cups
- Cutting board
- Vegetable peeler
- Can opener (for tomato paste)
- Wine opener (for wine)
Time: ~ 1 hour of prep & cooking
Servings: 8 servings
Calories/serving: ~ 304/serving (not including side such as mashed potatoes)
- 4 slices thick cut bacon, chopped
- 4 tablespoons olive oil, divided
- salt and pepper to taste
- 1 sweet onion, diced
- 4 cloves garlic, minced or grated
- 1 small sweet potato or russet potato, peeled & cubed
- 2 medium size carrots, chopped
- 2 tablespoons tomato paste
- 1 1/2 pounds boneless chicken tenders or small chicken breasts
- 2 cups button or cremini mushrooms, sliced
- 2 cups red wine, plus more if needed (I used Pinot Noir)
- 2 cups chicken broth
- 2 bay leaves
- 4 sprigs fresh thyme (or 1/3 – 1/2 tsp dried)
- 1/4 – 1/2 cup fresh parsley chopped (or 1 – 2 tbsp. dried)
- Heat a large Dutch oven over medium-high heat and cook bacon until crispy (about 5 min.). Add 2 tbsp. of olive oil, the onion, garlic, carrots and potato. Cook the veggies, stirring often until soft and lightly caramelized, about 5 minutes. Stir in the tomato paste and then scooch the veggies to the outside of the pan to make room for the chicken.
- Add the other 2 tbsp. of olive oil to the pan if needed. Season the chicken with salt and pepper. Place the chicken in the hot pan and sear on both sides until browned. About 4-8 minutes per side, depending on how thick your chicken is. Toss in the sliced mushrooms and cook another minute or two.
- Slowly pour in the red wine and chicken broth. Add the a bay leaves and thyme and season with salt + pepper. Gently stir everything to combine and then bring the sauce to a boil, reduce the heat to medium and simmer for about 10 minutes or until the sauce has reduced by about 1/3.
- To serve, remove the bay leaves and thyme from the Coq au Vin. Plate the mashed potatoes or egg noodles. Serve the chicken on the side or on top of the mashed potatoes/noodles and then ladle the sauce + veggies over the chicken. Sprinkle with fresh parsley.