Coq au vin is a French dish comprised of chicken thighs braised in red wine. This is classic French comfort food as the slowly cooked chicken thighs melt in your mouth and contrast perfectly with the crispy chicken skin. We paired the chicken with farro as its chewiness lends another texture to the meal. This recipe calls for a cup of red wine which leaves plenty left in the bottle for a glass or two with dinner. Enjoy!
Coq Au Vin
- 10 oz cremini mushrooms
- 1 small onion, diced
- 2 carrots, chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1½ lbs chicken thighs
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 tbsp flour
- 1 cup red wine, burgundy or another dry red
- 1 tsp of fresh or dried thyme
- ⅔ cup farro
Toss the mushrooms, onion, carrots, and garlic cloves with 2 tbsp olive oil. Divide between two Suvie pans. Broil for 10 minutes or until the mushrooms release their liquid.
During the broil, pat the chicken thighs dry and season liberally with salt and pepper.
When the broil is complete, sprinkle the flour over the mushroom mix and stir to incorporate. Divide the red wine and dried thyme between the two pans and mix. Nestle the chicken thighs into the pans. Load the pans into upper zone of Suvie.
Add farro to the starch pan and load into the starch zone.
Fill reservoir, enter cook settings, and cook now or schedule.
My Cook > Slow Cook & Starch Settings
High, 2 hours
Starch: 30 minutes
After the cook, broil the chicken and braise liquid in the pans for 10 minutes, rotating halfway through the broil.
After the broil, remove chicken from Suvie. Serve chicken thighs, mushrooms, carrots and onions over farro.
Nutrition Info per Serving (4 Serving per Recipe): Calories 493, Total Fat 24.6g, Sodium 700.6mg, Total Carbs 41.6g, Protein 26.4g