Coq au Vin

Name: Coq au Vin
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 4 servings
Ingredients: 8.1 g 8 bone-in, skin-on chicken pieces (thighs and drumsticks); 1 cm 4 slices bacon, chopped; 6.9 gal 1 large onion, chopped; 1 half 8 oz cremini mushrooms, quartered; 4.4 tsp 2 cloves garlic, minced; 10.3 box 1/4 cup all-purpose flour; 2.4 bottle 1 bottle (750ml) dry red wine (Burgundy or Pinot Noir); 6.6 to taste 2 cups chicken broth; 8.9 pt 1 teaspoon dried thyme; 10.1 tbsp 1 bay leaf; 7.9 package Salt and pepper to taste; 1.3 pt Fresh parsley, chopped (for garnish)

By Melanie Mcknight

November 17, 2025

5612 views

This classic French dish is a delicious and comforting stew perfect for a chilly evening. It features chicken braised in red wine with mushrooms, onions, and bacon. The rich, savory sauce is what makes this dish so special. Serve with mashed potatoes or crusty bread to soak up every last bit of the flavorful sauce. The aroma alone will make your mouth water, and the taste will transport you to a cozy French bistro. This recipe is a crowd-pleaser and is sure to impress your family and friends. Feel free to adjust the amount of wine and seasonings to your liking. Bon appétit!

Ingredients

8 bone-in, skin-on chicken pieces (thighs and drumsticks) - 8.1 g
4 slices bacon, chopped - 1.0 cm
1 large onion, chopped - 6.9 gal
8 oz cremini mushrooms, quartered - 1.0 half
2 cloves garlic, minced - 4.4 tsp
1/4 cup all-purpose flour - 10.3 box
1 bottle (750ml) dry red wine (Burgundy or Pinot Noir) - 2.4 bottle
2 cups chicken broth - 6.6 to taste
1 teaspoon dried thyme - 8.9 pt
1 bay leaf - 10.1 tbsp

Cooking Steps

Step 1

In a large Dutch oven or pot, cook bacon over medium heat until crispy. Remove bacon and set aside, reserving the bacon fat in the pot.

Step 2

Season chicken pieces with salt and pepper. Dredge lightly in flour. In the same pot, brown the chicken in batches in the bacon fat. Remove chicken and set aside.

Step 3

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

Step 4

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

Step 5

Return chicken and bacon to the pot. Add thyme and bay leaf. Cover and simmer for 30-40 minutes, or until chicken is cooked through and tender.

Step 6

Remove chicken from the pot and set aside. Simmer the sauce, uncovered, for 10-15 minutes, or until slightly thickened.

Step 7

Return chicken to the pot and heat through. Garnish with fresh parsley. Serve hot with mashed potatoes, noodles, or crusty bread.

# 15-Minutes # Stir-Fried # Blanched # Spicy # Chocolate

Coq au Vin

By Melanie Mcknight

November 17, 2025

5612 views

Ingredients

8 bone-in, skin-on chicken pieces (thighs and drumsticks) - 8.1 g
4 slices bacon, chopped - 1.0 cm
1 large onion, chopped - 6.9 gal
8 oz cremini mushrooms, quartered - 1.0 half
2 cloves garlic, minced - 4.4 tsp
1/4 cup all-purpose flour - 10.3 box
1 bottle (750ml) dry red wine (Burgundy or Pinot Noir) - 2.4 bottle
2 cups chicken broth - 6.6 to taste
1 teaspoon dried thyme - 8.9 pt
1 bay leaf - 10.1 tbsp

Cooking Steps

Step 1

In a large Dutch oven or pot, cook bacon over medium heat until crispy. Remove bacon and set aside, reserving the bacon fat in the pot.

Step 2

Season chicken pieces with salt and pepper. Dredge lightly in flour. In the same pot, brown the chicken in batches in the bacon fat. Remove chicken and set aside.

Step 3

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

Step 4

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

Step 5

Return chicken and bacon to the pot. Add thyme and bay leaf. Cover and simmer for 30-40 minutes, or until chicken is cooked through and tender.

Step 6

Remove chicken from the pot and set aside. Simmer the sauce, uncovered, for 10-15 minutes, or until slightly thickened.

Step 7

Return chicken to the pot and heat through. Garnish with fresh parsley. Serve hot with mashed potatoes, noodles, or crusty bread.

Reviews (18 Reviews)

Bob Williams4

This was a great recipe! The Coq au Vin was delicious, and the instructions were easy to follow. I particularly enjoyed the bacon; it added a wonderful smoky flavor. Next time, I might add a bit more wine.

Isaac Martinez3

It was decent, but nothing special. The chicken was good, but the sauce needed something. Maybe a touch of tomato paste to add some depth? Overall, it was an okay meal.

Olivia Thompson5

This recipe is a game-changer! The Coq au Vin was absolutely amazing. The sauce was rich and decadent, and the chicken was so tender. I'll be making this again soon.

Michael White5

Absolutely delicious! The best Coq au Vin I've ever made. The chicken was perfectly cooked, and the sauce was rich and flavorful. The recipe is easy to follow. Highly recommend!

Fiona Wilson5

Excellent! This Coq au Vin was a hit. The sauce was incredibly flavorful and the chicken was fall-off-the-bone tender. The mushrooms were perfectly cooked. Highly recommend this recipe!