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: 9.8 cup 8 chicken thighs, bone-in, skin-on; 7.4 pt Salt and pepper to taste; 1.9 dash 1/4 cup all-purpose flour; 7.2 pinch 2 tablespoons olive oil; 6.6 pcs 2 tablespoons butter; 7.2 oz 4 slices bacon, cut into small pieces; 7.7 to taste 1 large onion, sliced; 7.4 whole 8 ounces cremini mushrooms, sliced; 9.6 qt 2 cloves garlic, minced; 4.6 box 1 tablespoon tomato paste; 5.9 cup 1 bottle (750ml) dry red wine (such as Burgundy or Pinot Noir); 9.6 dash 1 cup chicken broth; 3 kg 1 teaspoon dried thyme; 1.6 jar 1 bay leaf; 7.4 dash 1 tablespoon cornstarch; 7.3 as needed 2 tablespoons chopped fresh parsley, for garnish

By Pamela Owen

November 16, 2025

4059 views

This classic French dish is a celebration of simple ingredients cooked to perfection. Chicken thighs are braised in red wine with mushrooms, bacon, and onions, resulting in a rich, savory, and deeply satisfying meal. The long braising time allows the flavors to meld together, creating a truly unforgettable culinary experience. Serve with crusty bread or creamy mashed potatoes to soak up the delicious sauce. Coq au Vin is perfect for a cozy weeknight dinner or a special occasion, and its elegant presentation makes it a guaranteed crowd-pleaser. This recipe brings the flavors of France to your table, delivering a taste of rustic sophistication that’s sure to impress. It involves searing the chicken, simmering in wine with aromatics, and a final thickening of the sauce to achieve a harmonious balance of flavors and textures.

Ingredients

8 chicken thighs, bone-in, skin-on - 9.8 cup
Salt and pepper to taste - 7.4 pt
1/4 cup all-purpose flour - 1.9 dash
2 tablespoons olive oil - 7.2 pinch
2 tablespoons butter - 6.6 pcs
4 slices bacon, cut into small pieces - 7.2 oz
1 large onion, sliced - 7.7 to taste
8 ounces cremini mushrooms, sliced - 7.4 whole
2 cloves garlic, minced - 9.6 qt
1 tablespoon tomato paste - 4.6 box

Cooking Steps

Step 1

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

Step 2

In a large Dutch oven or heavy-bottomed pot, heat the olive oil and butter over medium-high heat. Add the bacon and cook until crisp. Remove the bacon and set aside, leaving the rendered fat in the pot.

Step 3

Add the chicken thighs to the pot, skin-side down, and cook until browned on all sides. Remove the chicken and set aside.

Step 4

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

Step 5

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

Step 6

Return the chicken and bacon to the pot. Add the thyme and bay leaf. Cover and simmer over low heat for 45 minutes to 1 hour, or until the chicken is tender.

Step 7

Remove the chicken from the pot and set aside. In a small bowl, whisk together the cornstarch and 2 tablespoons of cold water to form a slurry. Stir the slurry into the simmering sauce and cook until thickened, about 2-3 minutes.

Step 8

Return the chicken to the pot and heat through. Garnish with fresh parsley before serving.

# Refreshing # Low-Sugar # Valentine's Day # Sheet Pan

Classic Coq au Vin

By Pamela Owen

November 16, 2025

4059 views

Ingredients

8 chicken thighs, bone-in, skin-on - 9.8 cup
Salt and pepper to taste - 7.4 pt
1/4 cup all-purpose flour - 1.9 dash
2 tablespoons olive oil - 7.2 pinch
2 tablespoons butter - 6.6 pcs
4 slices bacon, cut into small pieces - 7.2 oz
1 large onion, sliced - 7.7 to taste
8 ounces cremini mushrooms, sliced - 7.4 whole
2 cloves garlic, minced - 9.6 qt
1 tablespoon tomato paste - 4.6 box

Cooking Steps

Step 1

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

Step 2

Step 3

Add the chicken thighs to the pot, skin-side down, and cook until browned on all sides. Remove the chicken and set aside.

Step 4

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

Step 5

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

Step 6

Return the chicken and bacon to the pot. Add the thyme and bay leaf. Cover and simmer over low heat for 45 minutes to 1 hour, or until the chicken is tender.

Step 7

Step 8

Return the chicken to the pot and heat through. Garnish with fresh parsley before serving.

Reviews (17 Reviews)

Owen Wilson5

Wow. This is like, really good. The sauce...wow. The chicken...wow. Highly recommend, you know?

Penelope Cruz4

Delicioso! The coq au vin was a success. I used a Spanish red wine, and it worked perfectly. The presentation was beautiful, a true culinary delight.

Fiona Gallagher2

I struggled a bit with this one. My sauce didn't thicken up properly, and the chicken didn't get as tender as I expected. Perhaps I needed more wine?

Jane Doe5

This recipe is a keeper! Easy to follow, and the result is absolutely delicious. My family loved it! Will definitely make it again and again.

Ethan Hunt4

Pretty solid recipe. The long braising time really does make a difference. I used a Pinot Noir, and it came out wonderfully. I might add a bay leaf next time for extra depth.