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: 7.6 whole 8 chicken thighs, bone-in and skin-on; 4.2 gal Salt and pepper to taste; 7.3 pinch 1/4 cup all-purpose flour; 6.5 box 2 tablespoons olive oil; 2.6 can 4 ounces bacon, cut into lardons; 4.2 bag 1 large onion, chopped; 8.5 kg 8 ounces mushrooms, sliced; 4.2 whole 2 cloves garlic, minced; 1.9 dash 1 bottle (750ml) dry red wine (such as Burgundy or Pinot Noir); 1.7 pt 1 cup chicken broth; 1.4 l 1 teaspoon dried thyme; 4.8 inch 1 bay leaf; 3.3 kg Fresh parsley, chopped, for garnish

By Sarah Flores

November 15, 2025

5394 views

This classic French dish is a celebration of simple ingredients cooked to perfection. Chicken thighs are braised in red wine with mushrooms, onions, and bacon, creating a rich and flavorful stew. The long, slow cooking process tenderizes the chicken and allows the flavors to meld together beautifully. Serve with crusty bread or mashed potatoes to soak up the delicious sauce.Coq au Vin, is a rustic dish that's perfect for a cozy night in or a special occasion. The key to a great Coq au Vin is using good quality ingredients. A full-bodied red wine, such as Burgundy or Pinot Noir, will add depth and complexity to the sauce. Be sure to sear the chicken well before braising it, as this will help to develop a rich flavor. And don't be afraid to experiment with different vegetables, such as carrots or celery.

Ingredients

8 chicken thighs, bone-in and skin-on - 7.6 whole
Salt and pepper to taste - 4.2 gal
1/4 cup all-purpose flour - 7.3 pinch
2 tablespoons olive oil - 6.5 box
4 ounces bacon, cut into lardons - 2.6 can
1 large onion, chopped - 4.2 bag
8 ounces mushrooms, sliced - 8.5 kg
2 cloves garlic, minced - 4.2 whole
1 bottle (750ml) dry red wine (such as Burgundy or Pinot Noir) - 1.9 dash
1 cup chicken broth - 1.7 pt

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 pot, heat olive oil over medium-high heat. Brown the chicken thighs in batches, ensuring not to overcrowd the pot. Remove the chicken 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.

Step 4

Add the onions and mushrooms to the pot and cook until softened, about 5-7 minutes. Add the garlic and cook for another minute until fragrant.

Step 5

Pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and cook for 5 minutes to allow the alcohol to evaporate.

Step 6

Return the chicken and bacon to the pot. Add the chicken broth, thyme, and bay leaf. Bring to a simmer, then reduce heat to low, cover, and braise for 45 minutes to 1 hour, or until the chicken is tender.

Step 7

Before serving, remove the bay leaf. Garnish with fresh parsley. Serve hot with crusty bread, mashed potatoes, or egg noodles.

# Crunchy # No-Cook # Chocolate # Fermented

Classic Coq au Vin

By Sarah Flores

November 15, 2025

5394 views

Ingredients

8 chicken thighs, bone-in and skin-on - 7.6 whole
Salt and pepper to taste - 4.2 gal
1/4 cup all-purpose flour - 7.3 pinch
2 tablespoons olive oil - 6.5 box
4 ounces bacon, cut into lardons - 2.6 can
1 large onion, chopped - 4.2 bag
8 ounces mushrooms, sliced - 8.5 kg
2 cloves garlic, minced - 4.2 whole
1 bottle (750ml) dry red wine (such as Burgundy or Pinot Noir) - 1.9 dash
1 cup chicken broth - 1.7 pt

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 pot, heat olive oil over medium-high heat. Brown the chicken thighs in batches, ensuring not to overcrowd the pot. Remove the chicken 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.

Step 4

Add the onions and mushrooms to the pot and cook until softened, about 5-7 minutes. Add the garlic and cook for another minute until fragrant.

Step 5

Pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and cook for 5 minutes to allow the alcohol to evaporate.

Step 6

Step 7

Before serving, remove the bay leaf. Garnish with fresh parsley. Serve hot with crusty bread, mashed potatoes, or egg noodles.

Reviews (10 Reviews)

Charlie Davis3

It was good, but not quite what I expected. The chicken was a bit dry, maybe I cooked it for too long. The sauce was nice though, I'd just tweak the cooking time next time.

Jessica Thomas5

Simply amazing! The best Coq au Vin I've ever made. Followed the recipe exactly. The sauce had a great texture, and the chicken fell apart in my mouth. Will be making this again and again!

Diana Brown5

This is the best Coq au Vin recipe I've tried! The depth of flavor is incredible. I used a Pinot Noir, and it was perfect. The mushrooms were cooked just right. Highly recommend!

George Rodriguez5

Classic and comforting. The instructions are simple enough, it allows the flavors of each ingredient to shine through. Perfect with crusty bread. I will make this every winter.

Bob Williams4

This Coq au Vin was fantastic. The red wine really made a difference. I added some carrots to the mix, which I think enhanced the flavor even further. Would make it again.