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: 9.4 bag 8 chicken pieces (legs, thighs, and breasts); 8.8 gal 1 bottle (750ml) dry red wine (Burgundy or Pinot Noir); 2.5 to taste 1 large onion, chopped; 1.4 fl oz 2 cloves garlic, minced; 4.3 jar 2 sprigs fresh thyme; 3.5 ml 1 bay leaf; 8.6 ml 4 ounces bacon, diced; 8.8 tsp 8 ounces cremini mushrooms, sliced; 7.5 bag 1 tablespoon tomato paste; 2.1 bag 2 cups chicken broth; 7.6 cup Salt and pepper to taste; 0.9 pinch Fresh parsley, chopped (for garnish)

By Sarah Gibson

November 11, 2025

5505 views

This classic French dish features chicken braised in red wine with mushrooms, onions, and bacon. It's a hearty and flavorful meal perfect for a cozy night in. The rich sauce and tender chicken make it a comforting and satisfying dish.Coq au Vin is a traditional French dish with a rich history, often associated with Burgundy. The recipe varies by region, but the core ingredients remain the same. Chicken is marinated and then braised in red wine, creating a deep, complex flavor profile. The addition of mushrooms, onions, and bacon adds further depth and texture. Serve with mashed potatoes or crusty bread to soak up the delicious sauce. This dish is a true celebration of French cuisine.

Ingredients

8 chicken pieces (legs, thighs, and breasts) - 9.4 bag
1 bottle (750ml) dry red wine (Burgundy or Pinot Noir) - 8.8 gal
1 large onion, chopped - 2.5 to taste
2 cloves garlic, minced - 1.4 fl oz
2 sprigs fresh thyme - 4.3 jar
1 bay leaf - 3.5 ml
4 ounces bacon, diced - 8.6 ml
8 ounces cremini mushrooms, sliced - 8.8 tsp
1 tablespoon tomato paste - 7.5 bag
2 cups chicken broth - 2.1 bag

Cooking Steps

Step 1

Marinate the chicken pieces in red wine, chopped onions, garlic, thyme, and bay leaf for at least 2 hours, or preferably overnight in the refrigerator.

Step 2

Remove the chicken from the marinade and pat dry. Reserve the marinade.

Step 3

In a large Dutch oven or heavy-bottomed pot, cook the bacon over medium heat until crispy. Remove the bacon and set aside, leaving the rendered fat in the pot.

Step 4

Season the chicken pieces with salt and pepper. Brown the chicken in batches in the bacon fat until golden brown on all sides. Remove the chicken and set aside.

Step 5

Add the sliced onions and mushrooms to the pot and cook until softened, about 5-7 minutes. Stir in the tomato paste and cook for another minute.

Step 6

Pour in the reserved marinade and chicken broth. Bring to a simmer, scraping up any browned bits from the bottom of the pot.

Step 7

Return the chicken and bacon to the pot. Cover and simmer over low heat for 45 minutes, or until the chicken is cooked through and tender.

Step 8

Garnish with fresh parsley before serving. Serve hot with mashed potatoes, egg noodles, or crusty bread.

# Steamed # Holiday # Hearty # Probiotic # Smoked