COQ AU VIN A FRENCH CLASSIC

Slowly braised chicken cooks in a rich red wine sauce with a bundle of fresh herbs, bacon, pearl onions and mushrooms to make this fall-off-the-bone tender, flavorful coq au vin.

Ingredients

Pearl onions Bacon Chicken thighs Flour Burgundy or pinot noir Brandy Chicken bouillon Parsley Thyme Rosemary Bay leaves Garlic Mushrooms  Buttered egg noodles

Boil the pearl onions and remove their skins. Then, cook the pearl onions and bacon until the bacon crisps. Reserve.

1

As the bacon and pearl onions cook, dust the chicken thighs with flour and season with salt and pepper.

2

Brown the chicken. Remove the chicken and whisk in flour. Add chicken back to the pot with the red wine, brandy, bacon, onion, bouillon and herbs. Cover and simmer.

3

While the chicken cooks, melt butter and cook the mushrooms until they turn golden. Add them to the chicken mixture near the end of cooking. Serve over buttered egg noodles.

4

Make sure you save your leftover sauce to make coq au vin pizza! You'll find a link in the recipe card.

Tip

Making a classic French dinner is easier than you'd think. You'll love every bite of this wonderful coq au vin. Now unleash your inner Julia Child!

SWIPE UP FOR THE RECIPE!