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)

Carol Davis3

It was okay. The sauce was a bit thin, and I felt it needed a bit more seasoning. The chicken was cooked perfectly, though. I'll try it again, perhaps adding a cornstarch slurry at the end to thicken the sauce.

Jack Taylor5

This is the best Coq au Vin recipe I've ever tried! The instructions were clear, and the result was a restaurant-quality dish. I followed the advice on browning the chicken properly, and it made all the difference. Wonderful!

Emily Wilson4

A very good Coq au Vin. The recipe was easy to follow, and the results were impressive. I added some extra mushrooms because I love them. I'd definitely make this again.

Frank Garcia2

I had some issues. The chicken was a little dry, and the sauce didn't quite thicken up the way I expected. I followed the recipe, so I'm not sure what went wrong. Maybe my pan wasn't hot enough when I browned the chicken?

Karen Thomas4

A very tasty and comforting meal. The sauce was particularly good, full of flavor. Next time I will try to find a better quality of bacon to further enhance the final product.