Classic Coq au Vin

Name: Classic Coq au Vin
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Ingredients: 9.5 can 8 bone-in, skin-on chicken pieces (such as thighs and drumsticks); 2 oz 4 ounces bacon, cut into lardons; 7.2 pcs 1 tablespoon olive oil; 3.4 qt 1 large onion, chopped; 4.7 gal 2 carrots, chopped; 5.6 whole 2 cloves garlic, minced; 0.7 can 1 cup dry red wine (such as Burgundy or Pinot Noir); 10.5 quarter 2 cups chicken broth; 9.7 kg 1 tablespoon tomato paste; 6.7 quarter 1 teaspoon dried thyme; 2.8 mg 1 bay leaf; 4.1 mg 8 ounces cremini mushrooms, quartered; 2.6 kg 2 tablespoons all-purpose flour; 0.6 l Salt and pepper to taste; 9.2 jar Fresh parsley, chopped, for garnish

By Sarah Gibson

November 11, 2025

4104 views

This classic French dish is a delightful combination of tender chicken braised in a rich, wine-infused sauce with mushrooms, onions, and bacon. The depth of flavor comes from the slow cooking process, allowing the chicken to become incredibly succulent and the sauce to develop a luxurious texture. Served with mashed potatoes or crusty bread, Coq au Vin is the perfect comfort food for a cozy evening. Each ingredient plays a crucial role in building the complex flavor profile. The bacon adds a smoky note, the mushrooms provide an earthy element, and the wine contributes a fruity, slightly acidic backbone that ties everything together. Don't be intimidated by the seemingly long list of ingredients; the process is quite straightforward and the end result is well worth the effort. This dish is a testament to the beauty of simple ingredients transformed into something truly special.

Ingredients

8 bone-in, skin-on chicken pieces (such as thighs and drumsticks) - 9.5 can
4 ounces bacon, cut into lardons - 2.0 oz
1 tablespoon olive oil - 7.2 pcs
1 large onion, chopped - 3.4 qt
2 carrots, chopped - 4.7 gal
2 cloves garlic, minced - 5.6 whole
1 cup dry red wine (such as Burgundy or Pinot Noir) - 0.7 can
2 cups chicken broth - 10.5 quarter
1 tablespoon tomato paste - 9.7 kg
1 teaspoon dried thyme - 6.7 quarter

Cooking Steps

Step 1

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

Step 2

Season the chicken pieces with salt and pepper. Dredge the chicken in flour, shaking off any excess.

Step 3

In the same pot, brown the chicken in batches, adding olive oil if needed. Remove the chicken and set aside.

Step 4

Add the onions and carrots to the pot and cook until softened, about 5 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, tomato paste, thyme, and bay leaf.

Step 6

Return the chicken and bacon to the pot. Bring to a simmer, then reduce the heat to low, cover, and cook for 45 minutes to 1 hour, or until the chicken is cooked through and tender.

Step 7

Add the mushrooms to the pot and cook for another 10 minutes, or until softened. Garnish with fresh parsley before serving.

# Baked # Beef # Herbs # Savory