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Duck à l'Orange
French

Coq au Vin with a Twist

A classic French dish with a twist, this Coq au Vin is braised in a rich red wine sauce with added spices, mushrooms, and a hint of chocolate for depth of flavor. Serve it with creamy mashed potatoes for a dinner to remember!

Total Time2 minutes
Servings4
Difficulty
hard
Cost
Medium
Nutrition (per serving)
0
Calories
50
Protein
18
Carbs
40
Fat
3
Fiber
0g
Sodium
Ingredients
  • 4 chicken thighs, bone-in, skin-on
  • 4 chicken drumsticks, skin-on
  • 1 bottle (750ml) red wine (Burgundy or Pinot Noir)
  • 2 cups low-sodium chicken broth
  • 4 oz bacon, diced
  • 2 tablespoons olive oil
  • 2 cups pearl onions, peeled
  • 2 cups button mushrooms, halved
  • 4 cloves garlic, minced
  • 1 bay leaf
  • 2 sprigs fresh thyme
  • 1 tablespoon fresh parsley, chopped
  • 2 tablespoons flour
  • 2 oz dark chocolate (70% cacao), finely chopped
  • Salt and pepper to taste
Instructions
  1. 1In a large Dutch oven, cook the diced bacon over medium heat until crispy. Remove and set aside, leaving the fat in the pot.
  2. 2Season the chicken pieces with salt and pepper. In the same pot, brown the chicken on all sides in the remaining bacon fat, about 5-7 minutes per side. Remove the chicken and set aside on a plate.
  3. 3Add olive oil if needed; sauté the pearl onions and mushrooms in the Dutch oven until browned, about 8-10 minutes.
  4. 4Add minced garlic and sauté for another minute until fragrant.
  5. 5Sprinkle flour into the pot, stirring to combine with the vegetables, cooking for another minute.
  6. 6Pour in the red wine, scraping the bottom of the pot to deglaze it. Add chicken broth, bay leaf, thyme, and the bacon back to the pot. Stir to combine.
  7. 7Return the chicken to the pot. Bring to a simmer, then cover and reduce heat to low. Let simmer for 1.5 to 2 hours, until the chicken is tender and the flavors meld together.
  8. 8About 10 minutes before serving, stir in the dark chocolate until melted and well combined. Adjust seasoning with salt and pepper if necessary.
  9. 9Remove bay leaf and thyme sprigs before serving. Garnish with chopped parsley.
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