RecipesDinner
Dinner
Coq au Vin (Lean Chicken Thigh)
Chicken thigh braised in red wine with bacon, mushrooms and baby onions, served hot straight from the pan. A slow Sunday dish that batches for a few dinners.
- Serves
- 4
- Prep
- 20min
- Cook
- 55min
- Total
- 75min
Programs: Fat Loss, Muscle Gain, Lean Bulk and Recomp, Maintenance, Blood Sugar, Blood Pressure, Cholesterol, Cardiometabolic
Per serving
- Calories
- 376kcal
- Protein
- 37.1g
- Carbs
- 19g
- Fat
- 10.7g
- Fibre
- 2.6g
Ingredients
For 4 servings · MetricUS
- 500gboneless, skinless chicken thighcut into large chunks
- 150glean bacon medallions, chopped
- 250gchestnut mushrooms, halved
- 200gpearl onions or baby onions, peeledfresh or frozen
- 2carrots, slicedabout 160g
- 3 clovesgarlic, crushed
- 1 tbsptomato purée
- 1 tbspplain flour
- 300mlred wineBurgundy or Pinot Noir
- 300mlchicken stock
- 1bay leaf
- 2 sprigsfresh thymeor 1 tsp dried
- 1 tbspolive oil
- salt and black pepperto taste
- 1 lbboneless, skinless chicken thighscut into large chunks
- 6 ozcenter-cut bacon, diced
- 8 ozcremini mushrooms, halved
- 8 ozpearl onions, peeledfresh or frozen
- 2carrots, slicedabout 6 oz
- 3 clovesgarlic, crushed
- 1 tbsptomato paste
- 1 tbspall-purpose flour
- 1¼ cupred wineBurgundy or Pinot Noir
- 1¼ cupchicken broth
- 1bay leaf
- 2 sprigsfresh thymeor 1 tsp dried
- 1 tbspolive oil
- salt and black pepperto taste
Method
Sear the chicken and bacon.
Season the chicken chunks and sear in the olive oil over a medium-high heat, in batches, until browned on all sides. Set aside.
Fry the bacon in the same pan until it starts to crisp, then set aside with the chicken.
Build the braise.
Add the carrots and garlic to the pan and cook for 2 to 3 minutes.
Stir in the tomato purée and flour and cook for a minute.
Pour in the wine and stock, scraping up the browned bits from the bottom of the pan. Add the bay leaf and thyme.
Braise.
Return the chicken and bacon to the pan, along with the pearl onions.
Cover and simmer gently for 25 to 30 minutes.
Finish and serve.
Stir in the mushrooms and simmer for a further 10 minutes, until the chicken is cooked through and the sauce has thickened.
Remove the bay leaf and thyme stalks, taste and adjust the seasoning.
Serve hot, straight from the pan.