Chef John's Coq Au Vin The Best Recipes

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Chef John's Coq Au Vin

I like to use bone-in, skin-on chicken thighs instead of an old rooster for my coq au vin. Like all braised dishes, tougher cuts with lots of connective tissue work best, and on a chicken that would be the thigh/leg section. Of course, someone will ask if they can use chicken breasts; please don't. They just will not add that sticky goodness to the braising liquid that the thighs will.

Ingredients :

• 6 bone-in, skin-on chicken thighs
• 1 pinch kosher salt and freshly ground black pepper to taste
• 8 ounces bacon, sliced crosswise into 1/2-inch pieces
• 10 larges button mushrooms, quartered
• ½ large yellow onion, diced
• 2 shallots, sliced
• 2 teaspoons all-purpose flour
• 2 teaspoons butter
• 1 ½ cups red wine
• 6 sprigs fresh thyme
• 1 cup chicken broth

Instructions :

Prep : 15M	Cook : 6 M	Ready in : 1H45M

Notes :

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