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)

Edward Norton4

A classic dish done right. The mushrooms were perfectly cooked. I used a Pinot Noir, which worked really well. A little time-consuming, but worth it.

Natalie Portman3

Good, but could use a bit more complexity. The sauce was a little thin. I think it needs a bit more time to simmer and reduce.

Rachel Weisz4

A very satisfying meal. The red wine sauce was really delicious. The onions caramelized beautifully. Definitely making this again.

George Clooney5

This recipe is a winner! The depth of flavor is incredible. The aroma while it was cooking was amazing. Served it with crusty bread, and it was perfect for soaking up the sauce.

Fiona Gallagher3

Pretty good. My chicken thighs weren't quite as tender as I'd hoped. Maybe I cooked it too long? The sauce was tasty though, and I liked the bacon.