Burgundy Wine Braised Chicken — Coq au Vin
Around 32% fewer calories and significantly lower saturated fat, skinless chicken thighs replacing skin-on with butter reduced and lardons halved, with the full depth of the classic Burgundian wine braise and its characteristic richness.
French
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Season 4 skinless chicken thighs with salt and pepper. Dice 1 large onion, cut 2 carrots into chunks, slice 3 garlic cloves, halve 250g chestnut mushrooms. Measure out 60g lardons, 350ml wine, 200ml stock, 1 tbsp tomato purée.
Sear
Heat 1 tsp olive oil in a heavy casserole over medium-high heat. Brown chicken thighs 4 minutes per side until deeply golden. Set aside. Pan should show fond on the bottom.
Saute
Add lardons to the same pan, cook 3 minutes over medium-high heat until beginning to crisp. Add 1 tsp butter, onion, and carrots; cook 6 minutes over medium heat, stirring occasionally, until vegetables soften.
Bloom
Stir in sliced garlic and tomato purée, cook 1 minute over medium heat until fragrant. Scrape up any browned bits from the pan bottom.
Braise
Pour in 350ml wine, bring to a simmer, cook 3 minutes to reduce slightly. Add 200ml stock, 2 thyme sprigs, 1 bay leaf. Return chicken to pan, cover, braise over low heat 45–50 minutes until chicken is tender and sauce deepens.
Simmer
Add halved mushrooms, cook uncovered over medium heat 10 minutes until mushrooms are tender and sauce reduces to a glossy consistency. Remove thyme and bay leaf, adjust seasoning with salt and pepper.
Plate
Transfer coq au vin to serving plates, spooning sauce and vegetables over and around each chicken thigh. Serve hot.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.