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Coq au Vin

A comforting French dish featuring chicken braised in red wine, perfect for cozy dinners and gatherings.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: French
Calories: 550
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 4-6 pieces chicken thighs or drumsticks (bone-in, skin-on) You can substitute chicken thighs for breast if you prefer.
  • Salt and pepper, to taste
  • 4 slices bacon or 100g lardons
  • 2 cups dry red wine Opt for a quality dry red that you enjoy drinking.
  • 1 cup chicken stock Can substitute with vegetable stock for a vegetarian option.
  • 1 tbsp tomato paste
  • 3 cloves garlic, minced
  • 2 pieces carrots, sliced
  • 1 cup pearl onions (fresh or frozen)
  • 1 cup mushrooms, halved
  • 1 piece bay leaf
  • 3-4 sprigs thyme
  • 2 tbsp butter
  • 2 tbsp flour For thickening the sauce.

Method
 

Preparation
  1. Start by patting the chicken dry and seasoning it generously with salt and pepper.
Cooking
  1. In a large pot over medium heat, add the bacon and cook until crispy. Remove the bacon and set aside, keeping the drippings.
  2. In the same pot, add the chicken skin-side down. Sear for about 5-7 minutes until golden brown.
  3. Remove the chicken, add garlic, carrots, pearl onions, and mushrooms to the pot. Sauté for about 5 minutes.
  4. Pour in the red wine, scraping up any brown bits from the bottom. Stir in the chicken stock and tomato paste.
  5. Return the bacon and chicken to the pot, add the bay leaf and thyme, and bring to a simmer. Cover and cook on low heat for 30-40 minutes.
  6. Remove the lid, mix butter and flour to create a paste, and stir into the stew. Let it simmer uncovered for about 10 minutes to thicken the sauce.
  7. Serve hot, complemented by mashed potatoes or crusty bread.

Notes

For the best flavor, choose quality ingredients. Adjust seasoning before serving. Leftovers keep well in the fridge for 3-4 days and can be frozen for up to 3 months. Reheat on low with added stock to maintain moisture.