Sour cream is a deliciously unorthodox addition to this fast preparation of the classic slow-cooked French comfort food. Serve this creamy coq au vin with mashed cauliflower if you like, just don’t forget to factor in the macros. Leftovers can be refrigerated for 4 days and reheated for future fast meals.
Ingredients List
- 3 Tbsp olive oil
- 4 slices bacon, chopped
- 4 (4 oz each) bone-in, skinless chicken thighs
- 1 tsp sea salt
- 1/2 tsp freshly ground pepper
- 1½ cups sliced cremini mushrooms
- 2 Tbsp chopped shallots
- 1½ tsp garlic powder
- 3/4 tsp dried herbes de Provence
- 1/2 cup dry red wine
- 3/4 cup chicken broth
- 2 tsp tomato paste
- 2 Tbsp butter
- 1/3 cup sour cream
- 2 Tbsp finely chopped fresh flat-leaf parsley
Instructions
- Line a plate with a paper towel. In a medium Dutch oven or heavy pot with a lid, heat the olive oil over medium-high heat. Add the bacon and cook, stirring occasionally, until crispy, about 7 minutes. Use a slotted spoon to remove the bacon and drain it on the paper towel-lined plate, set aside. Reduce the heat to medium.
- Season the chicken all over with the salt and pepper. Add the chicken to the pot and cook, until golden on each side, about 3 minutes per side. Remove the chicken to a plate. Reduce heat to medium and stir in the mushrooms, shallots, garlic powder, and herbes de Provence and cook until the mushrooms are tender and the shallots are golden, about 4 minutes. Add the red wine, then bring it to a boil over medium-high heat, scraping any bits from the bottom of the pot. Continue stirring occasionally and cooking at a low boil to reduce the liquid by half, 5 to 6 minutes. Add the chicken broth and bring to a boil over high heat. Return the chicken and any collected juices back to the pot. Cover, reduce the heat and simmer until chicken is cooked through and very tender, about 25 minutes.
- Remove the chicken with a slotted spoon to a plate. Add the tomato paste to the pot and bring the cooking liquid to a boil over medium-high heat. Cook, stirring often until the sauce is reduced by one third, about 6 minutes.
- Remove the pot from the heat and stir in the butter, sour cream, and reserved bacon. Return the chicken to the pot and cook until the chicken is hot, about 2 minutes. Garnish with the chopped parsley and serve.
Credits
RecipeEric Lundy
PhotographyErin Ng
This one is a winner, and I did the carb math and my result was even a little under what’s published in the recipe. Make sure you cook down the wine and again the tomato paste until the mixture is thick, then add sour cream and butter. This also reheats well in the micro. Chicken is tender, sauce is creamy and savory. Great recipe.
We substituted cream for sour cream. It was delicious. Definitely a recipe we’ll keep and make often.
First recipe in my christmas present (Dutch Oven). Entire family enjoyed this recipe. Instructions are precise, especially for reducing liquids. Thanks for the effort.
Delicious! I used 6 chicken thighs and kept the rest of the measurements, and had plenty of sauce.
This was fabulous. I used red wine vinegar and chicken breasts because that’s what I had. So rich and tasty.
Oh yay! We’re so happy you enjoyed it, Emily!