Ingredients
Scale
Main Ingredients:
- 4–6 bone-in chicken thighs (or 1 whole chicken cut into pieces)
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 2 cups low-sodium chicken broth (or vegetable broth)
- 1 cup grape juice or pomegranate juice (as an alcohol substitute)
- 1 cup sliced mushrooms (cremini, button, or a mix)
- 1 cup baby carrots, sliced into rounds
- 1 cup small potatoes, halved or quartered
- 1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
- 1 tablespoon fresh rosemary (or 1 teaspoon dried rosemary)
- 2 bay leaves
- Salt and pepper, to taste
- 1 tablespoon tomato paste
- 1 tablespoon cornstarch (optional, for thickening)
- Fresh parsley, chopped for garnish (optional)
Ingredient Highlights
- Chicken Thighs: Bone-in, skin-on chicken thighs are ideal for this recipe as they stay juicy and tender during the long cooking process.
- Grape Juice/Pomegranate Juice: Instead of traditional wine, grape or pomegranate juice provides a sweet and slightly tangy flavor that complements the chicken and broth.
- Herbs: Fresh thyme and rosemary are key to infusing the dish with the signature earthy, aromatic flavors.
- Mushrooms: Mushrooms absorb the broth and add a rich umami flavor that enhances the overall depth of the dish.
Instructions
Prepare the Chicken:
- Season the Chicken: Start by patting the chicken pieces dry with paper towels. This helps the skin become crispier during cooking. Season generously with salt and pepper on both sides.
- Brown the Chicken: Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken pieces, skin-side down, and brown them for about 4-5 minutes per side, until golden and crispy. Once browned, remove the chicken from the pot and set it aside.
Make the Broth:
- Sauté the Aromatics: In the same pot, add the chopped onion and sauté for 2-3 minutes until softened. Add the minced garlic and cook for another 1 minute until fragrant.
- Deglaze the Pot: Pour in 1 cup of grape juice or pomegranate juice, scraping up any browned bits from the bottom of the pot with a wooden spoon. This adds richness and flavor to the broth.
- Add the Broth and Tomato Paste: Stir in the chicken broth and tomato paste. Mix well to combine.
- Add the Herbs: Add the fresh thyme, rosemary, and bay leaves. Stir to combine.
Cook the Coq au Vin:
- Return the Chicken to the Pot: Place the browned chicken pieces back into the pot, skin-side up. The chicken should be partially submerged in the broth, but the skin should remain above the liquid to stay crispy.
- Add the Vegetables: Add the sliced mushrooms, baby carrots, and halved potatoes to the pot. Stir gently to distribute the vegetables evenly around the chicken.
- Simmer and Cook: Bring the pot to a simmer, then reduce the heat to low. Cover the pot and cook for 45-60 minutes, or until the chicken is fully cooked through (internal temperature should reach 165°F) and tender. The vegetables should be soft, and the flavors should be well melded together.
Thicken the Sauce (Optional):
- Thicken the Sauce: If you prefer a thicker sauce, whisk 1 tablespoon of cornstarch with 2 tablespoons of water in a small bowl to create a slurry. Stir this into the broth and simmer for an additional 5-10 minutes until the sauce has thickened to your liking.
Final Touches:
- Adjust Seasoning: Taste the sauce and adjust seasoning with additional salt, pepper, or fresh herbs as needed.
- Serve: Garnish with chopped fresh parsley before serving for a touch of color and freshness.
- Prep Time: 15 minutes
Nutrition
- Serving Size: 4
- Calories: 350
- Fat: 18g
- Carbohydrates: 30g
- Protein: 28g