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Classic Coq au Vin Recipe featuring chicken braised in red wine with mushrooms.

Coq au Vin

A classic French dish featuring chicken slowly cooked in wine with aromatic vegetables, resulting in a rich and comforting flavor profile perfect for cozy dinners.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: French
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 to 8 pieces chicken thighs and drumsticks, bone in and skin on Best for flavor and tenderness
  • 4 ounces bacon, chopped For savory depth
  • 1 cup onion, chopped
  • 2 pieces carrots, sliced
  • 3 to 4 cloves garlic, minced Adds flavor depth
  • 2 tablespoons tomato paste
  • 2 tablespoons flour For thickening
  • 2 cups red wine Choose a dry red wine that you would drink
  • 1 cup chicken stock
  • 1 tablespoon fresh thyme or 1 teaspoon dried
  • 1 leaf bay leaf
  • 8 ounces mushrooms, sliced Cook separately for better browning
  • Optional: pearl onions For classic presentation

Method
 

Preparation
  1. Pat the chicken dry, then season with salt and pepper.
  2. Cook bacon in a large pot until crisp. Scoop it out and keep the drippings.
  3. Brown the chicken in the same pot, a few pieces at a time, until golden. Set chicken aside.
  4. Cook onion and carrots in the pot until they soften. Add garlic and cook for about 30 seconds.
  5. Stir in tomato paste, then sprinkle flour and stir for a minute.
  6. Pour in wine slowly while scraping the bottom. Add stock, thyme, bay leaf, and bacon.
  7. Add chicken back in. Cover and simmer gently for 45 to 60 minutes, until chicken is tender.
  8. In a small pan, cook mushrooms until browned, then stir them into the pot for the last 10 minutes.
  9. If the sauce looks thin, uncover for 10 to 15 minutes and let it reduce. If it looks too thick, splash in a bit more stock.

Notes

This dish stores well; it can be made ahead of time. Store leftovers in an airtight container for up to 3 days in the fridge. Reheat gently and add stock if needed. Can be frozen for up to 2 months.