Weeknight Coq au Vin with Bacon, Mushrooms and Thyme

⏱ 80 min · Serves 4

All the deep, wine-dark comfort of the French classic, streamlined for a home kitchen. Chicken thighs braise until falling-tender in red wine with smoky bacon, sweet baby onions and buttery mushrooms. Serve with mash or crusty bread to mop up every drop.

Per serving: 880 kcal · 62.0g protein · 22.0g carbs · 56.0g fat

Ingredients

• 8 bone-in, skin-on chicken thighs (about 1.2kg)
• Salt and freshly ground black pepper
• 2 tbsp plain flour
• 1 tbsp olive oil
• 150g smoked bacon lardons or thick-cut bacon, diced
• 200g button or chestnut mushrooms, halved
• 200g frozen or peeled small shallots/pearl onions
• 2 carrots, cut into 2cm chunks
• 3 garlic cloves, sliced
• 2 tbsp tomato purée
• 500ml full-bodied red wine (Pinot Noir or Merlot)
• 300ml chicken stock
• 3 sprigs fresh thyme
• 2 bay leaves
• 30g cold butter, cubed
• Small handful flat-leaf parsley, chopped

Method

1. Pat the chicken thighs very dry, season generously with salt and pepper, then dust with the flour, shaking off any excess.
2. Heat the olive oil in a large casserole or deep frying pan over medium-high heat. Fry the bacon for 4-5 minutes until golden, then lift out with a slotted spoon and set aside.
3. Brown the chicken in the bacon fat, skin-side down first, for 4-5 minutes per side until deeply golden. Work in two batches so the pan isn't crowded. Transfer to a plate.
4. Add the mushrooms to the pan and fry hard for 4 minutes until browned, then scoop out and keep with the bacon.
5. Add the shallots, carrots and garlic to the pan and cook for 5 minutes, stirring, until starting to colour. Stir in the tomato purée and cook for 1 minute.
6. Pour in the wine, scraping the base of the pan, and boil for 3-4 minutes to burn off the raw alcohol. Add the stock, thyme and bay leaves.
7. Return the chicken and bacon to the pan, skin peeking above the liquid. Bring to a gentle simmer, cover loosely and cook for 40 minutes, until the chicken is tender.
8. Stir in the mushrooms and simmer uncovered for a final 10 minutes so the sauce reduces and glosses. Fish out the bay and thyme stalks.
9. Off the heat, swirl in the cold butter a cube at a time to enrich the sauce. Taste and season. Scatter with parsley and serve with mashed potato or crusty bread.