Classic Coq au Vin

Name: Classic Coq au Vin
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 6 servings
Ingredients: 1.4 drop 8 pieces of bone-in, skin-on chicken (thighs and drumsticks); 0.7 box Salt and pepper to taste; 3.3 qt 2 tablespoons olive oil; 6.9 can 2 tablespoons butter; 4.7 pt 4 slices bacon, chopped; 7.5 package 1 onion, chopped; 1 cm 2 carrots, chopped; 8.5 inch 2 celery stalks, chopped; 1.9 cup 2 cloves garlic, minced; 3.7 tbsp 1 bottle (750ml) red wine (Burgundy or Pinot Noir); 7.4 inch 2 cups chicken broth; 9.3 half 2 tablespoons tomato paste; 7.2 pcs 1 teaspoon dried thyme; 2.4 tsp 1 bay leaf; 1.7 half 8 ounces cremini mushrooms, sliced; 3.8 bottle 1 cup pearl onions, peeled; 6.8 cup Fresh parsley, chopped, for garnish

By Douglas Russell

November 13, 2025

5401 views

This classic French dish is the ultimate comfort food! Tender chicken pieces are simmered in a rich, wine-infused sauce with mushrooms, bacon, and pearl onions. It's a hearty and flavorful meal that's perfect for a special occasion or a cozy night in. Serve it with mashed potatoes, crusty bread, or egg noodles to soak up all the delicious sauce. The key to a great Coq au Vin is browning the chicken properly and allowing the flavors to meld together during the long simmering process. Don't be afraid to experiment with different types of mushrooms or herbs to create your own unique twist on this timeless recipe. Enjoy the rich, complex flavors and the satisfaction of creating a truly memorable meal.

Ingredients

8 pieces of bone-in, skin-on chicken (thighs and drumsticks) - 1.4 drop
Salt and pepper to taste - 0.7 box
2 tablespoons olive oil - 3.3 qt
2 tablespoons butter - 6.9 can
4 slices bacon, chopped - 4.7 pt
1 onion, chopped - 7.5 package
2 carrots, chopped - 1.0 cm
2 celery stalks, chopped - 8.5 inch
2 cloves garlic, minced - 1.9 cup
1 bottle (750ml) red wine (Burgundy or Pinot Noir) - 3.7 tbsp

Cooking Steps

Step 1

In a large bowl, season the chicken pieces with salt and pepper.

Step 2

In a large Dutch oven or pot, heat olive oil and butter over medium-high heat. Brown the chicken pieces in batches, then set aside.

Step 3

Add bacon to the pot and cook until crisp. Remove bacon and set aside, reserving the bacon fat in the pot.

Step 4

Add onion, carrots, and celery to the pot and cook until softened. Add garlic and cook for another minute.

Step 5

Return the chicken and bacon to the pot. Pour in the red wine and chicken broth. Add tomato paste, thyme, and bay leaf. Bring to a simmer.

Step 6

Cover the pot and simmer for 30-40 minutes, or until the chicken is cooked through.

Step 7

Add mushrooms and pearl onions to the pot and cook for another 10-15 minutes, or until the mushrooms are tender. Garnish with fresh parsley and serve.

# Tangy # Thanksgiving # Potluck

Classic Coq au Vin

By Douglas Russell

November 13, 2025

5401 views

Ingredients

8 pieces of bone-in, skin-on chicken (thighs and drumsticks) - 1.4 drop
Salt and pepper to taste - 0.7 box
2 tablespoons olive oil - 3.3 qt
2 tablespoons butter - 6.9 can
4 slices bacon, chopped - 4.7 pt
1 onion, chopped - 7.5 package
2 carrots, chopped - 1.0 cm
2 celery stalks, chopped - 8.5 inch
2 cloves garlic, minced - 1.9 cup
1 bottle (750ml) red wine (Burgundy or Pinot Noir) - 3.7 tbsp

Cooking Steps

Step 1

In a large bowl, season the chicken pieces with salt and pepper.

Step 2

In a large Dutch oven or pot, heat olive oil and butter over medium-high heat. Brown the chicken pieces in batches, then set aside.

Step 3

Add bacon to the pot and cook until crisp. Remove bacon and set aside, reserving the bacon fat in the pot.

Step 4

Add onion, carrots, and celery to the pot and cook until softened. Add garlic and cook for another minute.

Step 5

Return the chicken and bacon to the pot. Pour in the red wine and chicken broth. Add tomato paste, thyme, and bay leaf. Bring to a simmer.

Step 6

Cover the pot and simmer for 30-40 minutes, or until the chicken is cooked through.

Step 7

Add mushrooms and pearl onions to the pot and cook for another 10-15 minutes, or until the mushrooms are tender. Garnish with fresh parsley and serve.

Reviews (12 Reviews)

Grace Rodriguez5

This recipe is a winner! The aroma while it was simmering was heavenly. The chicken was so tender it fell off the bone. I served it with crusty bread, and we soaked up every last drop of the sauce. Highly recommend!

Ivy Anderson4

Very good! I liked the balance of flavors. The bacon added a nice salty touch. I did add a bit of fresh thyme, as I prefer it. The cooking time was perfect.

Bob Williams4

This was a delicious Coq au Vin. The bacon added a wonderful smoky flavor, and the pearl onions were a nice touch. I used a dry red wine, as suggested, and it worked beautifully. The only thing I might change next time is adding a little more herbs at the end.

Alice Johnson5

Absolutely fantastic! The chicken was so tender, and the sauce was unbelievably rich and flavorful. My family raved about it. I followed the recipe exactly, and it turned out perfect. A new family favorite!

Liam Jackson3

It was good, but a bit time-consuming. The flavor was there, but I think it could have benefited from more herbs. Perhaps some bay leaves or rosemary would add depth.