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)

Alice Johnson5

Absolutely divine! The chicken was so tender, and the sauce was incredibly rich and flavorful. I followed the recipe as is and it turned out perfect. Definitely a keeper!

Hazel Martinez3

A solid recipe. The flavors are good. I found the cooking time for the onions to be a little off. I think next time I'll cook them for a bit longer.

Isaac Anderson4

Excellent! The balance of flavors is spot on. The chicken was so tender and the sauce was rich. I added a bit of thyme to enhance the aroma. Highly recommend to anyone.

Fiona Garcia2

I had trouble with the chicken. It didn't seem to cook evenly and the sauce was a bit too thin. I'll try again with different cooking methods. This time it wasn't a success.

Ethan Wilson4

Very satisfying. I like how the sauce has a good consistency. I might add a bay leaf next time to give it even more flavor. The bacon was crispy.