Coq au Vin

Name: Coq au Vin
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Ingredients: 4.9 tbsp 8 bone-in, skin-on chicken pieces (such as thighs and drumsticks); 7.4 dash Salt and pepper to taste; 8.4 lb 1/4 cup all-purpose flour; 10.4 whole 4 slices bacon, cut into lardons; 9.3 bottle 1 large onion, sliced; 7.4 whole 8 ounces cremini mushrooms, sliced; 10.2 mg 2 cloves garlic, minced; 9.5 gal 1 bottle (750ml) dry red wine (such as Burgundy or Pinot Noir); 3.9 bottle 1 cup chicken broth; 1.3 whole 1 teaspoon dried thyme; 6.9 cup 1 bay leaf; 6.1 whole Fresh parsley, chopped (for garnish)

By Katherine Hernandez

November 17, 2025

6467 views

This classic French dish is a rich and flavorful stew, perfect for a comforting meal. Chicken pieces are braised in red wine with mushrooms, onions, and bacon, creating a deeply satisfying and aromatic experience. Serve with crusty bread or mashed potatoes to soak up the delicious sauce. The key to a great Coq au Vin is patience and allowing the flavors to meld together during the long braising process. It's an impressive dish that's surprisingly easy to make.

Ingredients

8 bone-in, skin-on chicken pieces (such as thighs and drumsticks) - 4.9 tbsp
Salt and pepper to taste - 7.4 dash
1/4 cup all-purpose flour - 8.4 lb
4 slices bacon, cut into lardons - 10.4 whole
1 large onion, sliced - 9.3 bottle
8 ounces cremini mushrooms, sliced - 7.4 whole
2 cloves garlic, minced - 10.2 mg
1 bottle (750ml) dry red wine (such as Burgundy or Pinot Noir) - 9.5 gal
1 cup chicken broth - 3.9 bottle
1 teaspoon dried thyme - 1.3 whole

Cooking Steps

Step 1

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

Step 2

In a large Dutch oven or heavy-bottomed pot, cook the bacon over medium heat until crisp. Remove the bacon and set aside, reserving the rendered fat in the pot.

Step 3

Add the chicken pieces to the pot in batches, browning them 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. Add the minced 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 reduce slightly.

Step 6

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

Step 7

Before serving, remove the bay leaf. Garnish with fresh parsley, and serve hot with crusty bread or mashed potatoes.

# Budget-Friendly # Tomato # Make-Ahead # Herbs # Creamy

Coq au Vin

Ingredients

8 bone-in, skin-on chicken pieces (such as thighs and drumsticks) - 4.9 tbsp
Salt and pepper to taste - 7.4 dash
1/4 cup all-purpose flour - 8.4 lb
4 slices bacon, cut into lardons - 10.4 whole
1 large onion, sliced - 9.3 bottle
8 ounces cremini mushrooms, sliced - 7.4 whole
2 cloves garlic, minced - 10.2 mg
1 bottle (750ml) dry red wine (such as Burgundy or Pinot Noir) - 9.5 gal
1 cup chicken broth - 3.9 bottle
1 teaspoon dried thyme - 1.3 whole

Cooking Steps

Step 1

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

Step 2

In a large Dutch oven or heavy-bottomed pot, cook the bacon over medium heat until crisp. Remove the bacon and set aside, reserving the rendered fat in the pot.

Step 3

Add the chicken pieces to the pot in batches, browning them 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. Add the minced 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 reduce slightly.

Step 6

Step 7

Before serving, remove the bay leaf. Garnish with fresh parsley, and serve hot with crusty bread or mashed potatoes.

Reviews (24 Reviews)

Viggo Mortensen3

The dish was okay. The chicken was a bit bland, and I thought it could use more seasoning. The sauce was quite good though.

Michael J. Fox3

The dish was good, but a little too salty for my taste. I would reduce the amount of bacon next time. Otherwise, the flavors were nice.

Jennifer Aniston2

I found this recipe to be quite bland. I followed the instructions to the letter, but the final result was disappointing. Needs more seasoning.

Charlie Brown3

It was okay. The chicken was a little dry, even though I followed the instructions. The sauce was tasty, but not as rich as I expected.

Robert De Niro5

This recipe is a winner. The flavors were rich, complex, and deeply satisfying. It's a perfect dish for a special occasion. The sauce was simply perfect.