Coq Au Vin With Rosemary And Thyme

Ingredients

• Servings: 4
• 1/2 pound bacon, chopped
• 6 chicken thighs, or more to taste
• 2 shallots, chopped
• 2 teaspoons dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon minced garlic, or more to taste
• 2 cups dry wine
• 1 cup sliced mushrooms, or to taste (optional)
• 1 cup chicken stock, or more as needed
• salt and ground black pepper to taste
• 1 tablespoon butter
• 1 tablespoon all-purpose flour

Recipe

Preparation Time: 10 mins Cook Time: 1 hr 5 mins

Ready Time: 1 hr 15 mins


• cook and stir bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. transfer bacon to a paper towel-lined plate, reserving bacon grease in skillet.
• place chicken thighs in the bacon grease and cook until browned, 2 to 3 minutes per side. add shallots, thyme, rosemary, and garlic; cook and stir until fragrant, about 1 minute.
• sprinkle bacon over chicken mixture and pour in wine; simmer until wine is slightly reduced, 1 to 2 minutes. add mushrooms and enough chicken stock to almost cover chicken. cover skillet and simmer for 35 minutes; taste broth and adjust seasoning. simmer until chicken is no longer pink near the bone, about 10 minutes more. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).
• melt butter in a saucepan over medium heat; stir in flour and cook until a thick paste forms, about 1 minute. whisk paste into chicken mixture until sauce is thickened, 1 to 2 minutes.