Don’t second guess the title of this recipe and turn away, this Chicken Coq au Vin is a traditional dish from France. It is an abundantly flavorful combination of chicken, vegetables and herbs cooked in wine. It’s so full of rich flavors it will soon become a reoccurring delight.
The marinade for this recipe can take 2 or more hours, I marinated mine overnight for the most flavor but depending on your time, do what works best for you. For the marinade I used a large bowl, to that bowl add in 2 onions, that are peeled and sliced, 3 cloves of minced garlic and 2 chopped celery sticks. Along with 3 large carrots that are peeled and sliced. Then 2 bay leaves, 4 thyme sprigs, as well as, 1 tsp dried thyme, and 1 tbsp. of tomato paste. 1 tbsp. of cognac and salt and pepper to taste.
Placing in 6 chicken thighs with the skin still on, I poured 1 bottle of a French Bordeaux wine over all the ingredients. Followed by 1/4 cup of olive oil. I covered the marinating ingredients and left it in the refrigerator anywhere from 2 hours to overnight.
Cooking the chicken first
Once the chicken is done marinating place a large oven safe pan on medium high heat. Add a light drizzle of avocado oil to the pan. When the pan is hot, add in as many chicken thighs as you have room for, skin side down. Browning both sides and then placing them on a plate and set them aside. To get ahead of time, pre heat your oven to 425 degrees.
cooking the vegetables next
While the oven is still pre heating, place a strainer over an empty large bowl. Strain the vegetables from the marinade, while still keeping the wine liquid. While that drips free from liquid, I added 2 tbsp. of brown rice flour to the same pan that was used to brown the chicken. Sauté the brown rice flour for a couple of minutes. Once the vegetables are strained, add them into the pan and cook them for 5 minutes. Add your chicken thighs back into the pan with the vegetables and wine. Bring the chicken, vegetables and wine to a boil and cover the pan with it’s respected lid. Place the entire pan in the oven at 425 for 30 minutes
Adding the topping
While the chicken is in the oven, place a new medium pan over medium heat, drizzle avocado oil on the bottom and add in 1 packet of chopped prosciutto. When prosciutto is crispy add in 1 packet of sliced mushrooms and continue to sauté until golden brown. Sprinkle with a pinch of salt and dried thyme. Set this aside until the chicken is out of the oven to place overtop.
I found that I loved this dish served with mashed potatoes, but honestly I think it would pair well with anything. I hope you enjoy this French dish and enjoy its rich flavors as much as I did.
Chicken Coq au Vin
- 6 chicken thighs with the skin on
- 3 carrots- washed and sliced
- 2 celery stalks- washed and sliced
- 2 onions- peeled and sliced
- 1 bottle red wine preferably French Bordeaux
- 1 tbsp cognac
- 1 tbsp tomato paste
- 2 bay leaves
- 4 sprigs thyme
- 4 sprigs parsley
- 1 package mushrooms- sliced
- 1 tsp dried thyme
- 1 package prosciutto- chopped
- 3 cloves garlic- smashed and chopped
- 2 tbsp brown rice flour
- 1/4 cup olive oil
- salt/pepper for taste
- avocado oil for drizzling
- Place chicken in a large bowl. Add onions, garlic, celery, carrots, fresh herbs, bay leaf, tomato paste, cognac, salt and pepper. Pour the wine over the mixture, followed by the olive oil, covering the mixture. Place the chicken mixture in the refrigerator for 2 hours, or overnight.
- When chicken is done marinating, place a large oven safe pan on medium high. Drizzle the bottom with avocado oil. When pan is hot add chicken thighs, skin side down. Brown both sides and then place on a clean plate and set aside. While chicken is browning pre-heat the oven to 425 degrees.
- Next, place the remaining marinade in a strainer that has been placed over a large bowl. Remember to keep the liquid. Add brown rice flour to the chicken pan and saute for a few minutes. Next, add in the vegetables and herbs to your pan and saute for 5 minutes. Add chicken back into the pan and cover with the reserved liquid. Bring to a boil and cover the pan with a fitted lid.
- Place chicken mixture in the oven for 30 minutes.
- While chicken cooks place a medium pan over medium heat. Drizzle the bottom with avocado oil and add the prosciutto. When prosciutto is crispy add in the mushrooms and continue to saute until golden brown. Sprinkle with a pinch of salt and dried thyme. Set aside until ready to use.
- When chicken is cooked, remove from the oven. Taste and add salt/pepper if needed. Sprinkle the mushroom mixture over top.
- Serve this dish with whipped potatoes. Enjoy!