Save Budget Coq au Vin Style Chicken Thighs brings the heart of French countryside cooking to your table with affordable ingredients and satisfying flavors. This rustic dish features tender chicken thighs slowly braised in red wine and infused with aromatic vegetables and herbs, creating a rich sauce that perfectly complements the juicy meat. Ideal for cozy dinners, it combines tradition with simplicity, delivering an impressive meal without breaking the bank.
Save This dish captures the essence of timeless French home cooking, balancing robust red wine with fresh herbs and seasonal vegetables. The method of browning the chicken first ensures a golden, flavorful crust, while the slow braising allows the meat to become melt-in-your-mouth tender. With a few simple steps and accessible ingredients, you can create a memorable meal perfect for sharing.
Ingredients
- Meats
- 8 bone-in, skin-on chicken thighs (about 1.2 kg / 2.6 lbs)
- Vegetables
- 200 g (7 oz) button mushrooms, quartered
- 2 medium carrots, sliced
- 1 large onion, diced
- 2 garlic cloves, minced
- 2 celery stalks, sliced
- Liquids
- 375 ml (1½ cups) dry red wine
- 250 ml (1 cup) chicken stock
- 2 tbsp tomato paste
- Staples & Seasonings
- 2 tbsp vegetable oil
- 1 tbsp unsalted butter
- 1 bay leaf
- 4 sprigs fresh thyme (or 1 tsp dried thyme)
- 1 tsp salt
- ½ tsp freshly ground black pepper
- Optional Garnish
- 2 tbsp chopped fresh parsley
Instructions
- 1. Pat chicken thighs dry and season with salt and pepper.
- 2. In a large heavy pot or Dutch oven, heat oil over medium-high heat. Add chicken thighs, skin-side down, and brown for about 5 minutes per side. Remove chicken and set aside.
- 3. Add butter to the same pot. Sauté onion, carrots, celery, and mushrooms for 5–7 minutes until softened and lightly golden. Add garlic and cook for 1 minute.
- 4. Stir in tomato paste and cook for 1 minute. Pour in red wine, scraping up any browned bits from the pot.
- 5. Add chicken stock, bay leaf, and thyme. Return chicken thighs (and any juices) to the pot, nestling them into the liquid.
- 6. Bring to a simmer, cover, and cook gently over low heat for 45–55 minutes, until chicken is very tender.
- 7. Remove lid for the last 15 minutes if you prefer a thicker sauce. Remove bay leaf and thyme sprigs.
- 8. Taste and adjust seasoning. Garnish with chopped parsley before serving.
Zusatztipps für die Zubereitung
Für ein intensiveres Aroma kann man die Pilze vorher in einer separaten Pfanne anbraten. Achte darauf, den Rotwein gut einkochen zu lassen, um die Säure zu reduzieren und den Geschmack zu konzentrieren. Mit Geduld beim Schmoren wird das Huhn besonders zart und saftig.
Varianten und Anpassungen
Um zusätzlichen Geschmack zu erzielen, lässt sich gewürfelter Speck (75 g) zusammen mit dem Gemüse anbraten. Statt Hähnchenschenkeln kann auch Hähnchenkeule verwendet werden. Für eine glutenfreie Variante unbedingt glutenfreie Hühnerbrühe und Tomatenmark verwenden.
Serviervorschläge
Dieses Gericht passt wunderbar zu Kartoffelpüree, knusprigem Baguette oder butterigen Nudeln. Frischer Petersiliengrün als Garnitur verleiht Frische und Farbkontrast auf dem Teller.
Save Budget Coq au Vin Style Chicken Thighs proves that traditional flavors and elegant meals can be achieved with accessible, affordable ingredients. With minimal fuss and careful cooking, this recipe turns simple chicken into a rich and satisfying centerpiece that invites sharing and enjoyment.
Recipe FAQs
- → What cut of chicken works best?
Bone-in, skin-on chicken thighs are ideal for their flavor and tenderness when braised slowly in wine and vegetables.
- → Can I use a different type of wine?
Yes, budget-friendly Burgundy or Pinot Noir wines work well, contributing acidity and depth without overpowering the dish.
- → How do I thicken the sauce?
Removing the lid during the last 15 minutes of cooking helps reduce and thicken the sauce naturally.
- → What vegetables are included?
Mushrooms, carrots, onions, garlic, and celery provide a balanced base that complements the rich braising liquid.
- → Are there gluten concerns with this dish?
Using gluten-free chicken stock and tomato paste makes the dish suitable for gluten-sensitive diets.
- → What are suggested side dishes?
Mashed potatoes, crusty bread, or buttered noodles pair perfectly to soak up the flavorful sauce.