Step by step

Method

6 steps

1. 1

   Heat 1 tablespoon unsalted butter with 1 tablespoon olive oil in a large heavy skillet over medium-high. Season 1½ lb boneless chicken thighs or breasts (cut into large pieces) with salt and pepper. Brown in batches 3–4 minutes per side until golden; transfer to a plate. Don't cook them through yet.

2. 2

   Add the remaining 1 tablespoon butter, 6 oz chopped bacon or pancetta, 8 oz mushrooms (halved), 1 medium sliced onion, and 3 minced garlic cloves. Cook, stirring, 3–4 minutes until the bacon renders and the vegetables soften and smell savory.

3. 3

   Sprinkle in 2 tablespoons flour and cook 1 minute, stirring, until it looks pasty and toasty. Gradually pour in 1 cup dry red wine and 1 cup chicken broth, scraping up browned bits, until the sauce is smooth.

4. 4

   Return the chicken and any juices with 3–4 fresh thyme sprigs (or ½ teaspoon dried). Bring to a boil, then drop to a steady simmer.

5. 5

   Cook uncovered 10–12 minutes until the chicken is cooked through (165°F) and the sauce thickens lightly and coats a spoon. Remove thyme sprigs; taste and season with salt and pepper.

6. 6

   Serve hot over mashed potatoes or with crusty bread for the sauce. You want weeknight coq au vin with tender chicken in a glossy wine sauce — not dry chicken or a thin watery gravy.