COQ AU VIN – MY VERSION WITH RED WINE SAUCE, BACON, AND MUSHROOMS

A delicious twist on the classic French dish, featuring tender chicken thighs simmered in a rich red wine sauce with mushrooms and lightly smoked bacon. Finished under the grill for crispy skin and served on a soft bed of creamy polenta.

⏲️ Prep Time: 20 min

🍳 Cook Time: 1 hr 30 min

🍽️ Yields: 4 servings

🥣 Ingredients

For the chicken and braising:

4 whole chicken thighs (or hen thighs)
1 medium onion, chopped
2 garlic cloves, crushed
150 ml dry red wine (Pinot Noir recommended)
200 ml chicken stock
1 tablespoon balsamic vinegar
1/4 teaspoon dried thyme
1 sprig fresh rosemary
1 bay leaf
3 cloves
3 tablespoons oil
2 tablespoons flour
Salt and freshly ground black pepper

For the sauce:

40 small spring onions (shallots)
150 g lightly smoked or unsmoked bacon, diced
250 g mushrooms, sliced
1 teaspoon dried porcini powder
1 tablespoon butter

👩‍🍳 Instructions

Preheat oven to 200°C (390°F). Roast spring onions for 10–15 minutes until soft. Trim ends and squeeze out the onions from their skins. Set aside until needed.
Season chicken thighs with salt and pepper. Dredge in flour and shake off excess.
Heat oil in a large skillet. Brown chicken on both sides until golden. Transfer to an ovenproof dish just large enough to hold them snugly.
In the same skillet, sauté chopped onion until softened. Add crushed garlic and cook for 1 more minute.
Deglaze pan with red wine, chicken stock, and balsamic vinegar. Add thyme, rosemary, bay leaf, and cloves. Bring to a boil, then pour sauce over chicken in the baking dish.
Cover tightly with foil to prevent evaporation and bake at 150°C (300°F) for about 1 hour or until meat is tender (test with a fork).
Meanwhile, fry bacon in a pan until fat renders. Add mushrooms and cook until they start releasing juices (~2 minutes). Add roasted spring onions and porcini powder, cook 1 more minute. Remove from heat and keep warm.
Remove chicken from oven and transfer to a serving platter, cover with foil to keep warm. Strain the cooking liquid.
Pour strained sauce into the skillet used for bacon and mushrooms. Reduce by half over medium heat (~5 minutes). Stir in butter until melted and glossy. Add bacon-mushroom mixture and simmer together for 1 minute.
Place chicken thighs back in the oven under a preheated grill at maximum heat to crisp the skin until golden brown.
To serve, spoon polenta onto plates, ladle sauce over, and place a crispy chicken thigh on top.

💡 Tips

Use a medium-bodied red wine like Pinot Noir for balanced flavor without overpowering tannins.
Choose lightly smoked bacon to avoid overpowering the dish.
Patience in slow cooking ensures tender, juicy meat.
Grilling at the end gives a beautiful crispy skin finish.

🎉 Perfect For

Classic French-inspired dinners
Cozy family meals
Serving with creamy polenta or mashed potatoes
Entertaining guests with a hearty, elegant dish

📝 Final Thoughts

This Coq au Vin variation balances tender chicken with a rich, aroma