Coq Au Vin
Coq Au Vin A quicker version of the classic French stew with tender chicken, mushrooms, carrots and onions in a rich red wine and thyme sauce.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at collegeinn.com.
Cooking tools:
- Dutch oven
- Saucepan
- Stove
- Slotted spoon
- Plate
- Mixing bowl
- Chef's knife
- Cutting board
- Peeler
- Measuring cup
- Measuring spoon
- Wooden spoon
Ingredients
- 4 slices thick-cut bacon, cut into 1/2-inch pieces
- 3 lbs. bone-in, skin-on chicken thighs (6 to 8)
- Salt
- black pepper
- 8 oz. cremini mushrooms, sliced in half
- 1 (14 oz.) bag frozen pearl onions
- 3 carrots, peeled and cut on the diagonal into 1/2-inch pieces
- 1/4 cup all-purpose flour
- 2 cups dry red wine
- 2 cups College Inn® Bold Chicken Stock
- 4 fresh thyme sprigs, or 1/2 tsp. dried thyme
- 2 Tbsp. unsalted butter
- 2 Tbsp. coarsely chopped fresh parsley leaves
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