Main Courses > Poultry Dishes > Chicken > Coq au Vin

Classic Coq au Vin

Indulge in this rich and flavorful Coq au Vin recipe, a classic French dish where chicken is braised in red wine with mushrooms, bacon, and onions. A perfect main course for a special occasion or a cozy weeknight dinner.

Prep Time
30 minutes
Cook Time
2 hours
Servings
6
Ingredients
  • 1.5 kg Chicken pieces (bone-in, skin-on thighs and drumsticks preferred)
  • 200 g Bacon lardons (or thick-cut bacon, diced)
  • 300 g Cremini mushrooms, quartered
  • 250 g Pearl onions, peeled
  • 750 ml Dry red wine (Burgundy or Pinot Noir recommended)
  • 500 ml Chicken broth
  • 2 tablespoons All-purpose flour
  • 2 tablespoons Olive oil
  • 1 tablespoon Tomato paste
  • 2 cloves Garlic, minced
  • 3-4 Fresh thyme sprigs
  • 1 Bay leaf
  • To taste Salt
  • To taste Black pepper
  • 2 tablespoons Fresh parsley, chopped (for garnish)

Preparing the Chicken

Pat the chicken pieces dry with paper towels and season generously with salt and pepper.

Browning the Chicken and Bacon

Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the chicken in batches, ensuring not to overcrowd the pot. Remove the chicken and set aside. Add the bacon lardons to the pot and cook until crispy. Remove the bacon and set aside, leaving the rendered fat in the pot.

Sautéing the Vegetables

Add the pearl onions and mushrooms to the pot and cook until softened and lightly browned, about 5-7 minutes. Add the minced garlic and tomato paste and cook for another minute until fragrant.

Deglazing and Braising

Sprinkle the flour over the vegetables and cook for 1 minute, stirring constantly. Gradually pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and cook for 5 minutes, allowing the alcohol to evaporate slightly. Add the chicken broth, thyme sprigs, and bay leaf. Return the chicken and bacon to the pot. Bring to a simmer, then reduce the heat to low, cover, and braise for 1.5 - 2 hours, or until the chicken is very tender.

Finishing Touches

Remove the chicken from the pot and set aside. Increase the heat to medium-high and simmer the sauce until it has thickened slightly, about 10-15 minutes. Discard the thyme sprigs and bay leaf. Return the chicken to the pot and heat through. Garnish with fresh parsley before serving.

Serving Suggestions

Serve Coq au Vin over mashed potatoes, egg noodles, or crusty bread to soak up the delicious sauce. A side of green beans or roasted vegetables complements the richness of the dish.

Nutrition Facts Estimated per 100g of product

Please note that these are estimates and will vary depending on specific ingredients and portion sizes.
Calories: 180-220
Protein: 18-22g
Fat: 8-12g
Carbohydrates: 4-6g

Other Considerations for Nutrition

This dish is relatively high in fat due to the bacon and chicken skin. Using skinless chicken thighs can reduce the fat content. Consider serving with a side of vegetables for a balanced meal.

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FAQ

  • Can I use chicken breasts instead of thighs and drumsticks?

    While you can use chicken breasts, thighs and drumsticks are preferred because they remain more moist and flavorful during the long braising process. If using breasts, reduce the cooking time to prevent them from drying out.
  • Can I substitute the red wine?

    Ideally, use a dry red wine like Burgundy or Pinot Noir. If you need to substitute, a Merlot or a Chianti can work. Avoid sweet or overly fruity wines.
  • Can I make this dish ahead of time?

    Yes, Coq au Vin is even better the next day! The flavors meld together beautifully overnight. Store in an airtight container in the refrigerator for up to 3 days.