Coq Au Vin


  • 4  applewood-smoked bacon slices, cut into 1-inch pieces
  • 4  chicken drumsticks, skinned
  • 4  chicken thighs, skinned
  • 1/4  teaspoon  kosher salt
  • 1/2  teaspoon  freshly ground black pepper, divided
  • 1  cup  finely chopped onion
  • 1/2  cup  finely chopped celery
  • 1/2  cup  finely chopped carrot
  • 1  teaspoon  finely chopped fresh thyme
  • 4  garlic cloves, minced
  • 2  bay leaves
  • 1  tablespoon  tomato paste
  • 1  (750-milliliter) bottle red wine
  • 2  cups  fat-free, lower-sodium chicken broth
  • 1  tablespoon  extra-virgin olive oil
  • 8  ounces  button mushrooms, quartered
  • 6  ounces  frozen pearl onions
  • 1/4  cup  chopped fresh flat-leaf parsley


1. Cook bacon in a large, deep skillet over medium heat until crisp. Remove bacon from pan. Reserve 2 tablespoons drippings in pan. Sprinkle chicken with salt and 1/4 teaspoon pepper. Add chicken to drippings in pan; cook 5 minutes on each side or until browned. Remove chicken from pan.

2. Add onion and next 5 ingredients (through bay leaves); cook 5 minutes. Add tomato paste; cook 1 minute. Stir in wine; bring to a boil. Cook 10 minutes or until reduced by half, stirring occasionally. Return chicken to pan. Add broth; bring to a simmer. Cover and simmer 35 minutes or until chicken is done, turning after 20 minutes. Remove chicken from pan; cover.

3. Heat a large heavy skillet over medium heat. Add olive oil to pan, and swirl to coat. Add button mushrooms and pearl onions; sprinkle with remaining 1/4 teaspoon pepper. Cook for 10 minutes or until golden, stirring occasionally. Remove from heat.

4. Place chicken cooking liquid over medium-high heat; bring to a boil. Cook until reduced by half (about 10 minutes). Discard bay leaves. Stir in mushroom mixture. Return chicken to pan; simmer 5 minutes or until heated. Sprinkle with parsley and bacon.