Sous Vide Coq Au Vin
Coq au vin is a classic French dish that translates to “cock with wine.” This braised chicken and wine dish is incredibly rich with bold, delectable flavors. Not only is it delicious, it is simple to make. Traditionally, this dish is made with rooster. However, we decided to ditch the rooster and use succulent sous vide chicken thighs.
If you like chicken, bacon, onion, mushrooms and red wine (spoiler alert, everyone), then this is the recipe is for you.
Time and Temperature
Through loads of experimentation, we have found that cooking chicken thighs at 74C/165F for 1.5 hours is the perfect combo. Leaving the chicken in for 1.5 hours results in a juicy bird that Thomas Keller would be proud of. Also, cooking them at a temperature of 165F ensures that the chicken is fully cooked to the bone. Just make sure you have a reliable sous vide that accurately regulates the temperature of the bath or your results may vary (check out the Anova or Joule). For other time and temperature options, check out our cooking guide here.
Although you only need a sous vide machine for this recipe, it helps to know you are equipped with the best kitchen tools possible. Below are equipment we feel will give this recipe an extra boost. You can also check out our full list of recommended gear here.
Cast Iron Skillet – If you are looking to take your searing game to the next level, we recommend you invest in a cast iron skillet. By using a cast iron in this recipe, you’ll achieve a rich sear on the chicken thighs. Cast irons are also extremely handy for searing just about any and all sous vide meat. Lodge offers the best quality and price, which is why it is our favorite cast iron brand.
Sous Vide Coq Au Vin
- 4 bone-in, skin-on chicken thighs
- 4 strips thick-cut bacon, sliced crosswise into 1/2-inch pieces
- 8 large brown mushrooms, quartered
- 1/2 large yellow onion, diced
- 1 large shallot, thinly sliced
- 1 cup red wine
- 1 tsp all-purpose flour
- 1/2 cup chicken broth
- Salt and pepper to taste
- 2 Tbsp butter
- 6 sprigs fresh thyme
Set sous vide machine to 74C/165F.
Heat up medium sized sauce pan on medium high and pour in red wine. Let simmer for 1 to 2 minutes to cook off alcohol. Pour wine in a bowl and place in refrigerator until cool.
Season chicken thighs with salt and pepper to taste. Place chicken in freezer bag with wine, chicken stock, mushrooms, and thyme. Remove the air through a vacuum sealer or the displacement method. Drop the bag in the bath for an hour and a half.
Remove bag from bath. Take chicken thighs out of the bag and pat dry. Strain the liquids with a bowl under to separate the mushrooms and thyme, catching the wine and broth. Discard the thyme.
Sprinkle bacon pieces in a large skillet over medium-high heat, stirring occasionally until browned and crisp, about 10 minutes. Remove bacon from skillet with slotted spoon and place on a paper-towel lined plate.
Crank the heat to high and place the chicken thighs skin-side down into the skillet. Cook for 1 to 2 minutes per side, or until browned. Transfer chicken thighs to a plate, and discard all but 1 tablespoon of oil/grease from the skillet.
Reduce heat to medium-high and throw the onions and shallot into the skillet. Cook until golden and caramelized, about 5 to 7 minutes. Place mushrooms, flour and butter into the skillet, and stir until everything is completely coated.
Pour red wine and chicken broth mixture into the skillet. Simmer until the wine is reduced and thickened, about 5 to 7 minutes. Set chicken thighs into skillet, and simmer 2 minutes longer.
Season with salt and pepper to taste, and garnish with delicious, crispy bacon.