Low Sodium Classic Coq au Vin

Total time1 hr 40 min

Prep time25 min

Cook time1 hr 15 min

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

4 oz thick-cut bacon or lardons, cut into ½-inch pieces
Kansas City Steak Bacon Flight (Approximate Delivery is 3 - 8 Days)
See all
4 bone-in, skin-on chicken thighs
4 bone-in, skin-on chicken drumsticks
1 tsp kosher salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ tsp black pepper, freshly ground
2 tbsp all-purpose flour
1 tbsp olive oil
1 cup frozen pearl onions, thawed
3 garlic cloves, minced
2 tbsp tomato paste
1 bottle (750 ml) dry red wine, such as burgundy or pinot noir
1 cup low-sodium chicken broth
3 sprigs fresh thyme
2 bay leaves
8 oz cremini mushrooms, quartered
1 tbsp unsalted butter

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Cook the bacon pieces in a large Dutch oven over medium heat, stirring occasionally, until the fat has rendered and the pieces are browned and crisp, about 6–8 minutes. Transfer the bacon to a plate with a slotted spoon, leaving the rendered fat in the pot.
2
Pat the chicken thighs and drumsticks dry with paper towels, then season all over with the salt and pepper. Dust lightly with the flour, shaking off any excess.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!