Chicken Thigh Coq au Vin

The classic Coq au Vin gets a new twist by using nonalcoholic red wine (easily found in supermarkets). You’ll hardly notice the difference.

Serves: 4Hands-on: 30 minutesTotal: 1 hour 35 minutesDifficulty: Medium

Serves: 4


  • 3⁄4 tsp. dried basil
  • 1 1⁄2 lbs. boneless, skinless chicken thighs
  • 2 slices bacon, chopped
  • 4 Tbsp. butter or margarine, divided
  • 10 pearl onions, peeled
  • 2 garlic cloves, peeled and chopped
  • 2 carrots, peeled and sliced
  • 1 1⁄2 cups nonalcoholic red wine
  • 1⁄2 cup chicken broth
  • 1⁄4 tsp. salt
  • 1⁄8 tsp. pepper
  • 1 cup sliced fresh mushrooms
  • 2 cups mashed potatoes


  • Rub the dried basil over the chicken thighs.
  • Cook the bacon until crispy in a frying pan over medium heat. Set aside and drain most of the fat from the pan.
  • Heat 3 tablespoons of the butter in the frying pan on medium-low heat. Add the pearl onions. Cook for about 5 minutes, until they begin to brown. Add the garlic and carrots. Add the remaining 1 tablespoon butter and the chicken thighs and cook until brown.
  • Remove the chicken and vegetables from the pan. Add the wine and chicken broth and bring to a boil, scraping up the brown bits at the bottom of the pan. Return the chicken, vegetables, and bacon to the pan. Bring to a boil over medium heat. Season with the salt and pepper. Reduce heat to medium-low and simmer for 1 hour.
  • Add the sliced mushrooms to the chicken and cook for 5 more minutes. Serve with the mashed potatoes.