Coq au Vin is just one of those delicious dishes that I don’t often allow myself the pleasure of. Why? Because it’s definitely not the healthiest dish around with its normal profusion of butter and bacon.
This is the perfect dish when you just want one of those warm, comforting meals. Serve it with some bread and it becomes a one pot meal, serve over noodles and it’s still super easy. I went the whole wheat egg noodle route since I wanted a vehicle for the luscious sauce that ends up at the bottom of your bowl.
The first step was to use de-skin the chicken thighs which starts you out ahead of the game calorie wise. De-skinning chicken thighs is crazy easy, just use your hand or a paper towel, grab a hold of the skin and it peels right off.
Since we break down whole organic chickens I ended up using 8 chicken thighs which weighed around 1 ¾ pound. If you’re using regular store bought bone-in thighs just aim for a package of preferably 4 but most likely 6 thighs weighing about the same (and fight over who get’s the 2 extra).
I couldn’t bear to skip the bacon completely so ended up using 2 oz of Canadian bacon. A travesty I know, but it helps to further cut down the fat and calories. If you’re not worried about it nutritionally wise then feel free to use some center cut bacon (lighter option) or just go full out and use a delicious thick cut bacon.
After that the recipe isn’t that bad honestly. I means it’s a bunch of vegetables and some wine. Plus this recipe is filling. Four servings of this is a definite meal but you could easily serve 6.
Either way this ends up tasty and oh so satisfying (especially when it’s winter!).
- 1 ¾ lb bone-in, skinless chicken thighs
- Salt and Pepper, to taste
- 1/3 cup white whole wheat flour, divided (can use regular AP flour)
- 1 oz Canadian bacon, sliced into ¼ in thick strips
- 4 shallots, minced
- 6 garlic cloves, minced
- 3 cups dry red wine (you can use Burgundy as is traditional or any other type you like)
- 6 sprigs of fresh thyme
- 3 sprigs of fresh parsley
- 1 bay leaf
- 32 frozen pearl onions, defrosted
- 24 baby carrots, cut in half
- 8 oz whole mushrooms (preferably baby bellas) cut into quarters
- ¼ cup fresh parsley, minced
- Twine – to tie the fresh herbs together
- 1 Tbsp olive oil
- 1/2 Tbsp unsalted butter
- Using twine, make a bundle out of the fresh thyme sprigs, parsley sprigs and bay leaf wrapping it around and tying tightly to make a bouquet garni.
- Blot the chicken dry. Season the chicken on both sides with salt and pepper then toss with half of the flour until well coated.
- Heat 1 Tbsp olive oil in a Dutch oven over medium heat and brown both sides of the chicken (you’ll probably have to do this in two batches). Remove from pan and place on a paper towel lined plate.
- Brown the Canadian bacon slightly in the same pan and transfer to the plate with the chicken.
- Add ½ Tbsp butter to pan and move the heat to medium low. Add in the shallots and garlic and cook until softened but not browned, about 3 – 4 minutes stirring often.
- Sprinkle remaining flour on pan and stir well. Slowly pour in wine and deglaze the bottom of the pan (i.e. scrape it up).
- Add the chicken and tied bundle of herbs back to the pan and stir well, continuing to scrape the bottom of the pan in order to make sure all of the flour is well mixed. Reduce heat and simmer the chicken for 20 minutes, stirring occasionally. Skim off any fat that rises to the surface.
- In another pot, steam or boil the onion for 2 minutes. Add in the carrots and continue to steam/boil for another 2 minutes. Add in sliced mushrooms and steam for another minute.
- Add Canadian bacon and steam vegetable to chicken mixture in pot and continue to simmer until the chicken is tender, and the sauce has thickened about 10 - 15 more minutes. Remove the herb bundle and season to taste with salt and pepper.
- Serve with either egg noodles or bread and sprinkle parsley on top.