Main Dish
Truett Hurst Coq Au Vin
Truett Hurst Winery
428 Hudson Street
Healdsburg, CA 95448
truetthurst.com
- RECIPE YEAR: 2025
- RECIPE BY: Dan Lucia
- YIELD: Serves 4
- PAIRS WELL WITH: 2023 White Sheep Pinot Noir
A classic French dish featuring red-wine braised chicken slowly cooked with bacon, carrots and onions. Perfect for a chilly fall evening with a great bottle of wine and even better friends!
Ingredients:
- 8 Chicken Thighs
- 3 cups Red Wine
- 4 cups Chicken Stock
- 1/2 pound Hickory Smoked Bacon Cut into 1 inch pieces
- 2 cups Onion Diced
- 6 each Carrots Cut into 1 inch pieces
- 8 cloves Garlic Minced
- 1/2 tablespoon Tomato Paste
- 2 tablespoons Fresh Thyme
- 3 Bay Leaves
- 3 cups Crimini Mushrooms Sliced
- 1/4 cup Olive Oil
Receipe Directions:
Salt and Pepper, the chicken thighs - heat a cast iron pan with olive oil and pan sear the chicken until nice and browned. When finished set aside. Deglaze the pan with the red wine and reduce by half. Add chicken stock and bring to a simmer. In a separate pot, preferably a pot you can stick in the oven, on medium heat: Add the bacon and render until cooked Add the onion, garlic, carrots and sauté for 5-8 minutes Add the mushrooms and cook until soft Add the tomato paste, thyme and bay leaves. When the base is finished add in the chicken thighs and the red wine chicken stock mixture. Cover the pot with a lid and place in the oven at 325 degrees for 2 1/2 hours. When finished enjoy with your favorite side! I love mash potatoes but is great as well!
