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: 2.1 dash 8 chicken pieces (such as thighs and drumsticks); 2.9 quarter Salt and pepper to taste; 8.1 pt 4 slices bacon, diced; 4.3 to taste 1/2 cup all-purpose flour; 5.1 l 1 large onion, chopped; 0.5 g 2 carrots, chopped; 3.1 as needed 2 celery stalks, chopped; 7.1 ml 2 cloves garlic, minced; 3.9 pcs 1 bottle (750ml) dry red wine (such as Burgundy); 3.6 fl oz 2 cups chicken broth; 0.9 jar 1 teaspoon dried thyme; 5.6 pt 1 bay leaf; 10.1 can 8 ounces mushrooms, sliced; 0.5 box Fresh parsley, chopped (for garnish)

By Melissa Mclaughlin

November 9, 2025

4595 views

This classic French dish features tender chicken braised in red wine with mushrooms, onions, and bacon. The long, slow cooking process allows the flavors to meld together beautifully, creating a rich and satisfying meal. Serve with mashed potatoes or crusty bread to soak up the delicious sauce. Coq au Vin is a rustic and elegant dish perfect for a special occasion or a cozy weeknight dinner. It is a hearty and flavorful dish that is sure to impress your family and friends. The combination of chicken, red wine, and vegetables creates a complex and delicious flavor profile that is both comforting and sophisticated. This recipe is a great way to showcase your cooking skills and create a memorable meal for your loved ones.

Ingredients

8 chicken pieces (such as thighs and drumsticks) - 2.1 dash
Salt and pepper to taste - 2.9 quarter
4 slices bacon, diced - 8.1 pt
1/2 cup all-purpose flour - 4.3 to taste
1 large onion, chopped - 5.1 l
2 carrots, chopped - 0.5 g
2 celery stalks, chopped - 3.1 as needed
2 cloves garlic, minced - 7.1 ml
1 bottle (750ml) dry red wine (such as Burgundy) - 3.9 pcs
2 cups chicken broth - 3.6 fl oz

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, cook the bacon over medium heat until crisp. Remove the bacon and set aside, reserving the bacon fat in the pot.

Step 3

Dredge the chicken pieces in flour, shaking off any excess. Brown the chicken in the bacon fat over medium-high heat, working in batches if necessary to avoid overcrowding the pot. Remove the chicken and set aside.

Step 4

Add the onions, carrots, and celery to the pot and cook until softened, about 5-7 minutes. Add the garlic and cook for another minute until fragrant.

Step 5

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

Step 6

Bring to a simmer, then reduce the heat to low, cover, and simmer for 1 1/2 to 2 hours, or until the chicken is tender.

Step 7

Add the mushrooms to the pot and cook for another 15 minutes, or until softened. Remove the bay leaf and thyme sprigs before serving. Garnish with fresh parsley, if desired.

# Pasta # Roasted # Overnight