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Cozy Coq au Vin for Two Easy Recipe with Rich Red Wine Sauce

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A comforting and easy coq au vin recipe scaled for two, featuring tender chicken thighs simmered in a rich red wine sauce with mushrooms and pearl onions.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs
  • 1 cup (240 ml) dry red wine (preferably Burgundy or Pinot Noir)
  • 1/2 cup (120 ml) chicken broth
  • 2 tbsp unsalted butter, softened
  • 2 tbsp olive oil
  • 1 cup (150 g) cremini mushrooms, sliced
  • 1/2 cup (75 g) pearl onions, peeled (frozen works fine)
  • 3 garlic cloves, minced
  • 2 slices bacon, chopped (optional)
  • 3 sprigs fresh thyme
  • 1 bay leaf
  • 1 tbsp flour (or cornstarch/arrowroot powder for gluten-free)
  • Salt and freshly ground black pepper to taste

Instructions

  1. Prep the pearl onions: If using frozen, thaw and peel by blanching in boiling water for 2 minutes, then shock in ice water. Slip off the skins easily with your fingers (5 minutes).
  2. Season and brown the chicken: Pat chicken thighs dry and season generously with salt and pepper. Heat 1 tbsp olive oil and 1 tbsp butter in a skillet over medium-high heat. Add chicken skin-side down and brown until golden and crisp, about 5-6 minutes per side. Remove and set aside (12 minutes).
  3. Cook the bacon: In the same skillet, add chopped bacon and cook until crispy. Remove with a slotted spoon, leaving the fat to cook the veggies (5 minutes).
  4. Sauté mushrooms and onions: Add remaining olive oil, pearl onions, and mushrooms to the skillet. Cook until browned and tender, stirring often, about 8-10 minutes. Add garlic in the last minute and stir until fragrant (1 minute).
  5. Deglaze the pan: Pour in red wine and use a wooden spoon to scrape up browned bits from the bottom. Let the wine simmer and reduce by half, about 5 minutes.
  6. Add flour: Sprinkle flour over the mushrooms and onions, stirring well to coat and cook out the raw taste, about 2 minutes to thicken the sauce.
  7. Return chicken and bacon: Nestle browned chicken thighs and bacon back into the skillet. Pour in chicken broth, add thyme sprigs and bay leaf. Bring to a gentle simmer, cover, and cook for 30-35 minutes until the chicken is tender and cooked through.
  8. Final touch: Remove the thyme sprigs and bay leaf. Taste and adjust seasoning with salt and pepper. If sauce is too thin, simmer uncovered for a few minutes to thicken.

Notes

Use bone-in, skin-on chicken thighs for juiciness and flavor. Browning the chicken well is key for crispy skin and rich taste. Use a good quality dry red wine you enjoy drinking. For gluten-free, substitute flour with cornstarch or arrowroot powder. Frozen pearl onions save prep time. Skim fat if sauce looks greasy. Serve with mashed potatoes or crusty bread to soak up sauce.

Nutrition

Keywords: coq au vin, chicken recipe, red wine sauce, easy dinner, comfort food, French cuisine, cozy meal, weeknight dinner

Find it online: https://blixfood.com/cozy-coq-au-vin-for-two-easy-recipe-with-rich-red-wine-sauce/