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Coq au Vin for Two Easy Recipe Perfect Cozy Romantic Dinner

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A cozy French coq au vin recipe for two featuring tender chicken braised in rich red wine with mushrooms and smoky bacon, perfect for a romantic dinner.

Ingredients

Scale
  • 2 bone-in, skin-on chicken thighs (about 10 oz / 280 g)
  • 3 strips thick-cut bacon, chopped
  • 1 cup (240 ml) dry red wine, preferably Burgundy or Pinot Noir
  • 1/2 cup (120 ml) low-sodium chicken broth
  • 4 oz (115 g) cremini mushrooms, sliced
  • 2 small shallots, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 2 sprigs fresh thyme (or 1 teaspoon dried thyme)
  • 1 bay leaf
  • 2 tablespoons unsalted butter, divided
  • 1 tablespoon all-purpose flour
  • 1 tablespoon olive oil
  • Salt and pepper to taste

Instructions

  1. Pat the chicken thighs dry with paper towels and season generously with salt and pepper on both sides.
  2. Heat 1 tablespoon olive oil in a heavy-bottomed skillet or Dutch oven over medium heat. Add chopped bacon and cook until crisp, about 5 minutes. Remove with a slotted spoon and set aside, leaving the rendered fat in the pan.
  3. Increase heat to medium-high. Place chicken thighs skin-side down in the bacon fat and sear until golden brown, about 5-6 minutes per side. Remove chicken and set aside.
  4. Reduce heat to medium. Add shallots and garlic to the pan and cook until softened and fragrant, about 2 minutes. Add mushrooms and cook until golden and juices release, about 5 minutes.
  5. Stir in tomato paste and cook for 1 minute. Sprinkle flour over the mixture and stir well to coat evenly. Cook for another minute to remove raw flour taste.
  6. Slowly pour in red wine, scraping the bottom of the pan to lift browned bits. Bring to a simmer and cook down for about 5 minutes until sauce thickens slightly.
  7. Pour in chicken broth. Add fresh thyme sprigs and bay leaf. Return chicken and bacon to the pan, nestling pieces into the sauce.
  8. Cover pan with lid and simmer gently on low heat for 35-40 minutes until chicken is tender and cooked through (internal temp 165°F / 74°C). Check occasionally and add splash of water if sauce dries out.
  9. Remove chicken and keep warm. Discard thyme and bay leaf. Stir in remaining 1 tablespoon butter to enrich sauce. Season with salt and pepper to taste.
  10. Plate chicken and spoon mushrooms and sauce generously on top. Serve warm.

Notes

Use a quality dry red wine like Pinot Noir for best flavor. For gluten-free, substitute flour with cornstarch or arrowroot powder. For dairy-free, replace butter with vegan margarine or olive oil. If sauce is too thin, simmer uncovered to reduce; if too thick, add stock or water. Searing chicken skin-side down is essential for flavor and texture.

Nutrition

Keywords: coq au vin, chicken, red wine, French recipe, romantic dinner, easy dinner, braised chicken, mushrooms, bacon

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