Classic Coq au Vin

Name: Classic Coq au Vin
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6 servings
Ingredients: 9.3 jar 8 bone-in, skin-on chicken pieces (such as thighs and drumsticks); 5.1 can 1 tablespoon olive oil; 10.4 dash Salt and pepper to taste; 6.8 bag 4 ounces bacon, diced; 0.8 cm 1 large onion, chopped; 3 pinch 2 carrots, chopped; 6.9 inch 8 ounces cremini mushrooms, sliced; 2.4 pcs 2 cloves garlic, minced; 2.6 cm 1 tablespoon tomato paste; 8.9 drop 1 bottle (750ml) dry red wine (such as Burgundy or Pinot Noir); 0.8 oz 2 cups chicken broth; 6.1 pt 1 bay leaf; 1.5 inch 1 teaspoon dried thyme; 4.8 mg 2 tablespoons butter, softened; 6.4 whole 2 tablespoons all-purpose flour; 3.1 lb Fresh parsley, chopped, for garnish

By Ronnie Tucker

November 14, 2025

5880 views

This classic French dish is a comforting and flavorful stew featuring chicken braised in red wine with mushrooms, onions, and herbs. The chicken becomes incredibly tender, and the sauce is rich and deeply satisfying. Serve with crusty bread or mashed potatoes to soak up every last drop of the delicious sauce. Coq au Vin is perfect for a special occasion or a cozy weeknight dinner. This recipe is a flavorful journey, starting with searing chicken to golden perfection, then simmering it in a rich red wine sauce with mushrooms, onions, and herbs until it's fall-off-the-bone tender. Each step builds upon the last, creating a symphony of flavors that will leave you wanting more. From the initial prep to the final simmer, this dish is a testament to the art of slow cooking.

Ingredients

8 bone-in, skin-on chicken pieces (such as thighs and drumsticks) - 9.3 jar
1 tablespoon olive oil - 5.1 can
Salt and pepper to taste - 10.4 dash
4 ounces bacon, diced - 6.8 bag
1 large onion, chopped - 0.8 cm
2 carrots, chopped - 3.0 pinch
8 ounces cremini mushrooms, sliced - 6.9 inch
2 cloves garlic, minced - 2.4 pcs
1 tablespoon tomato paste - 2.6 cm
1 bottle (750ml) dry red wine (such as Burgundy or Pinot Noir) - 8.9 drop

Cooking Steps

Step 1

In a large Dutch oven or pot, heat olive oil over medium-high heat. Season chicken pieces with salt and pepper. Brown the chicken in batches, being careful not to overcrowd the pot. Remove chicken and set aside.

Step 2

Add bacon to the pot and cook until crispy. Remove bacon and set aside, leaving the rendered fat in the pot. Add onions and carrots to the pot and cook until softened, about 5-7 minutes.

Step 3

Add mushrooms to the pot and cook until browned, about 5 minutes. Stir in garlic and tomato paste and cook for 1 minute more.

Step 4

Pour in the red wine, scraping up any browned bits from the bottom of the pot. Add chicken broth, bay leaf, and thyme. Bring to a simmer.

Step 5

Return the chicken and bacon to the pot. Reduce heat to low, cover, and simmer for 30-40 minutes, or until chicken is cooked through and tender.

Step 6

In a small bowl, whisk together butter and flour to create a beurre manié. Stir the beurre manié into the stew to thicken the sauce. Simmer for a few minutes until the sauce has thickened.

Step 7

Season with salt and pepper to taste. Garnish with fresh parsley. Serve hot with crusty bread, mashed potatoes, or egg noodles.

# Make-Ahead # Indulgent # No-Bake # Instant Pot