Classic Coq au Vin Recipe
A comforting French classic featuring tender chicken braised slowly in rich red wine with mushrooms, bacon, and fresh herbs. Perfect for cozy dinners or special occasions.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: French
Ingredients
Scale
- 4 lbs bone-in, skin-on chicken thighs and drumsticks
- 2 cups dry red wine (Burgundy or Pinot Noir)
- 1 cup low-sodium chicken broth
- 6 slices bacon, chopped
- 12 oz button mushrooms, cleaned and halved
- 12 oz pearl onions, peeled (frozen works fine, thaw first)
- 4 cloves garlic, minced
- 2 medium carrots, peeled and sliced
- 2 tbsp flour (or cornstarch for gluten-free)
- 1 tbsp tomato paste
- 2 sprigs fresh thyme
- 2 bay leaves
- Handful fresh parsley, chopped (for garnish)
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- Salt and pepper to taste
Instructions
- Pat chicken dry and season generously with salt and pepper.
- Cook chopped bacon in Dutch oven over medium heat until crispy, about 5-7 minutes. Remove bacon and set aside, leaving fat in pot.
- Add olive oil to bacon fat and heat until shimmering. Brown chicken skin side down in batches, about 4-5 minutes per side until golden but not cooked through. Remove and set aside.
- Sauté carrots, mushrooms, and pearl onions in pot for 6-8 minutes until softened and lightly browned. Add garlic in last minute and stir.
- Stir in tomato paste and cook 2 minutes. Sprinkle flour over vegetables and stir to coat evenly.
- Slowly pour in red wine, scraping bottom to deglaze. Add chicken broth, thyme, and bay leaves. Return chicken and bacon to pot, nestling into liquid.
- Bring to gentle simmer, cover with lid slightly ajar, and cook on low heat for 45-55 minutes until chicken is tender and sauce thickened.
- Remove thyme and bay leaves. Stir in butter, adjust seasoning with salt and pepper. Garnish with chopped parsley before serving.
Notes
Use good-quality dry red wine for best flavor. For gluten-free, substitute flour with cornstarch slurry. Chicken breast can be used but reduce cooking time to avoid drying out. Sauce thickness can be adjusted by simmering longer or adding broth/wine. Leftovers taste better the next day.
Nutrition
- Serving Size: 1 serving (approxima
- Calories: 450
- Sugar: 5
- Sodium: 400
- Fat: 15
- Saturated Fat: 5
- Carbohydrates: 20
- Fiber: 3
- Protein: 35
Keywords: coq au vin, French chicken recipe, braised chicken, red wine chicken, classic French dinner, comfort food