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