Coq au Vin for One

A classic French dish featuring tender chicken braised in red wine with mushrooms, onions, and herbs. This single-serving recipe brings rich, deep flavors perfect for a cozy meal.

Steps

1. Season the chicken thigh with salt and pepper. 2. Heat olive oil in a small skillet over medium heat, brown chicken on both sides until golden, about 4 minutes each side. Remove and set aside. 3. In the same skillet, add butter and sauté shallots and garlic until translucent. 4. Add mushrooms and cook until softened. 5. Stir in tomato paste and cook for 1 minute. 6. Pour in red wine and chicken broth, scraping the bottom to deglaze. 7. Return chicken to the skillet, add thyme sprigs. 8. Cover and simmer on low heat for 25 minutes until chicken is cooked through and sauce has reduced. 9. Remove thyme sprigs, adjust seasoning. 10. Serve garnished with chopped parsley.

1 chicken thigh with skin and bone 50ml red wine (Burgundy preferred) 1 small shallot, thinly sliced 50g button mushrooms, halved 1 clove garlic, minced 1 tsp tomato paste 50ml chicken broth 1 tsp butter 1 tsp olive oil Fresh thyme sprigs Salt and black pepper to taste Parsley for garnish