Coq au Vin

Main Dish

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- Two (2) tbsp. olive oil

- ¼ lb. bacon, diced

- Four (4) chicken thighs

- Salt, pepper and garlic, to taste

- One (1) white onion, diced

- Three (3) carrots, cut

- 8 oz. baby bella mushrooms, cut in half

- 5 oz. whole pitted olives

- Six (6) cloves of garlic, minced

- ½ bottle of red wine

- One (1) cup of chicken broth

- Three (3) sprigs of oregano

- One (1) tbsp. butter, room temp

- One (1) tbsp. flour




- Preheat oven to 350 degrees

- Add oil to a large cast iron skillet or Dutch oven, over medium heat

- Add diced bacon and cook until browned (approx. 10 minutes)

- Remove bacon onto a plate and set aside.  Keep the bacon fat at the bottom of the pot.

- Season chicken thighs, on both sides, with salt, pepper and garlic

- Place chicken in the cast iron skillet and brown both sides, using the remaining bacon fat.  Once browned, set aside.

- Add diced onion, carrots, olives, mushrooms, garlic, wine, cooked bacon and chicken broth to the same pan that browned the chicken.

- Place the browned chicken on top, along with several sprigs of oregano.

- Put lid on cast iron skillet and cook in over for 45 minutes.

- Place cast iron skillet back on a low heat stove.

- Mix room temp butter with flour to make a paste.  Add paste to broth and simmer for 5 minutes. 

- Serve with mashed potatoes and French bread


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