Classic Coq au Vin

Name: Classic Coq au Vin
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 4 servings
Ingredients: 10.1 can 8 bone-in, skin-on chicken thighs; 8.5 to taste Salt and pepper to taste; 1.9 dash 1/4 cup all-purpose flour; 7.5 oz 2 tablespoons olive oil; 3.5 drop 4 slices bacon, chopped; 1.5 l 1 large onion, chopped; 5.2 drop 2 carrots, chopped; 4.3 package 2 celery stalks, chopped; 3.3 half 8 ounces cremini mushrooms, sliced; 7.4 pcs 2 cloves garlic, minced; 0.8 lb 2 tablespoons tomato paste; 5.1 lb 1 bottle (750ml) dry red wine (such as Burgundy or Pinot Noir); 1.9 box 2 cups chicken broth; 6.8 tbsp 1 teaspoon dried thyme; 6.5 bag 1 bay leaf; 10.1 cup Fresh parsley, chopped, for garnish

By Briana Brooks

November 10, 2025

3968 views

This classic French dish is perfect for a cozy night in. Tender chicken thighs are braised in a rich red wine sauce with mushrooms, onions, and bacon. The aroma alone will fill your kitchen with warmth and comfort. Serve with mashed potatoes or crusty bread to soak up all the delicious sauce. Coq au Vin is a culinary hug in a bowl, offering a symphony of flavors that meld together beautifully during the slow braising process. The combination of earthy mushrooms, savory bacon, and the depth of red wine creates an unforgettable dining experience, perfect for impressing guests or simply treating yourself to a little indulgence. The beauty of this dish lies in its simplicity and the way it transforms humble ingredients into something truly special.

Ingredients

8 bone-in, skin-on chicken thighs - 10.1 can
Salt and pepper to taste - 8.5 to taste
1/4 cup all-purpose flour - 1.9 dash
2 tablespoons olive oil - 7.5 oz
4 slices bacon, chopped - 3.5 drop
1 large onion, chopped - 1.5 l
2 carrots, chopped - 5.2 drop
2 celery stalks, chopped - 4.3 package
8 ounces cremini mushrooms, sliced - 3.3 half
2 cloves garlic, minced - 7.4 pcs

Cooking Steps

Step 1

In a large bowl, season the chicken thighs generously with salt and pepper. Dredge the chicken in flour, shaking off any excess.

Step 2

In a large Dutch oven or pot, heat the olive oil over medium-high heat. Brown the chicken thighs in batches, about 3-4 minutes per side. Remove the chicken from the pot and set aside.

Step 3

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

Step 4

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

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.

Step 6

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

Step 7

Remove the chicken from the pot and set aside. Increase the heat to medium-high and simmer the sauce for 10-15 minutes, or until it has thickened slightly. Return the chicken to the pot and heat through. Garnish with fresh parsley before serving.

# Skillet # Instant Pot # Slow-Cooked # Party # Poached

Classic Coq au Vin

By Briana Brooks

November 10, 2025

3968 views

Ingredients

8 bone-in, skin-on chicken thighs - 10.1 can
Salt and pepper to taste - 8.5 to taste
1/4 cup all-purpose flour - 1.9 dash
2 tablespoons olive oil - 7.5 oz
4 slices bacon, chopped - 3.5 drop
1 large onion, chopped - 1.5 l
2 carrots, chopped - 5.2 drop
2 celery stalks, chopped - 4.3 package
8 ounces cremini mushrooms, sliced - 3.3 half
2 cloves garlic, minced - 7.4 pcs

Cooking Steps

Step 1

In a large bowl, season the chicken thighs generously with salt and pepper. Dredge the chicken in flour, shaking off any excess.

Step 2

In a large Dutch oven or pot, heat the olive oil over medium-high heat. Brown the chicken thighs in batches, about 3-4 minutes per side. Remove the chicken from the pot and set aside.

Step 3

Step 4

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

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.

Step 6

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

Step 7

Reviews (23 Reviews)

Xavier Dolan4

A very good Coq au Vin. The flavors are well-balanced, and the chicken is perfectly cooked. It is a dish you can be proud to serve.

Vincent Cassel3

It was okay. A bit too much wine flavor for my taste. I think it could use a little more balance. Chicken was tender though.

Hannah Baker2

I found the recipe to be a bit bland. Needed a lot more salt and pepper, and maybe some herbs. The chicken was cooked well, but the sauce lacked depth.

Diana Ross5

This is the best Coq au Vin I've ever tasted! The wine flavor really shines through. The onions caramelized beautifully. Perfect for a cold evening.

Uma Thurman4

Really good, a classic for a reason. The bacon adds a smoky flavour. Served with crusty bread and it was delicious. Very enjoyable!