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  • 3/4 cup dry red wine
  • 1/2 teaspoon salt
  • Coarsely ground black pepper
  • 1 whole bay leaf
  • 1 1/2 pounds boneless, skinless chicken thighs, chopped
  • 4 ounces bacon
  • 3/4 cup finely chopped onions
  • 3/4 cup finely chopped carrots
  • 3/4 cup finely chopped mushrooms
  • 3 tablespoons vegetable oil, divided
  • 1/4 cup all-purpose flour
  • 3 cups reduced-sodium chicken broth
  • 1 tablespoon tomato paste


  1. Combine wine, salt, pepper, bay leaf and chicken in large shallow bowl. Cover and refrigerate overnight.
  2. Heat a Dutch oven over medium-high heat; add bacon and cook until crispy. Remove bacon, reserving 1 tablespoon drippings in pan. Add onions, carrots and mushrooms to pan and cook over medium heat, stirring browned bits from bottom, about 15 minutes. Remove vegetables from pan.
  3. Remove chicken from marinade; drain well, reserving marinade.  Discard bay leaf. Toss chicken lightly in flour. Add 11/2 tablespoons oil to pan. Working in batches, add chicken to pan and cook over medium heat until brown. Add remaining oil if needed.
  4. Add broth, tomato paste and reserved marinade. Bring to boil; add vegetables. Reduce heat; cover and simmer 45 minutes. Crumble bacon on top of each serving.

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The recipe was originally published as Coq au Vin on

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