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: 2.2 pinch 8 bone-in, skin-on chicken pieces (such as thighs and drumsticks); 2.9 pcs Salt and pepper to taste; 9.2 inch 1/4 cup all-purpose flour; 2.5 quarter 2 tablespoons olive oil; 7.7 half 4 ounces bacon, cut into lardons; 3.3 pt 1 large onion, chopped; 9 package 2 carrots, chopped; 9.6 box 8 ounces cremini mushrooms, quartered; 4.2 bag 2 cloves garlic, minced; 3.9 quarter 2 tablespoons tomato paste; 10.1 quarter 1 bottle (750ml) dry red wine (such as Burgundy or Pinot Noir); 7.2 as needed 2 cups chicken broth; 10.3 tsp 1 teaspoon dried thyme; 7.2 package 1 bay leaf; 8.9 pcs Fresh parsley, chopped, for garnish

By Charles Acevedo

November 14, 2025

5127 views

This classic French dish is a hearty and flavorful stew, perfect for a cozy night in. Our version features tender chicken braised in red wine with mushrooms, onions, and bacon. The rich sauce is thickened to perfection, creating a truly comforting meal. Serve with crusty bread or mashed potatoes to soak up all the deliciousness. It's a culinary hug in a bowl, guaranteed to impress your family and friends. The beauty of coq au vin lies in its simplicity and depth of flavor, achieved through slow cooking and quality ingredients. This recipe uses readily available ingredients and provides clear, easy-to-follow instructions, making it approachable for home cooks of all levels. Enjoy the process of creating this timeless dish and savor every bite!

Ingredients

8 bone-in, skin-on chicken pieces (such as thighs and drumsticks) - 2.2 pinch
Salt and pepper to taste - 2.9 pcs
1/4 cup all-purpose flour - 9.2 inch
2 tablespoons olive oil - 2.5 quarter
4 ounces bacon, cut into lardons - 7.7 half
1 large onion, chopped - 3.3 pt
2 carrots, chopped - 9.0 package
8 ounces cremini mushrooms, quartered - 9.6 box
2 cloves garlic, minced - 4.2 bag
2 tablespoons tomato paste - 3.9 quarter

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, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Brown the chicken pieces in batches, being careful not to overcrowd the pot. Remove the chicken and set aside.

Step 3

Add the bacon to the pot and cook until crisp. Remove the bacon and set aside, leaving the rendered fat in the pot. Add the onions and carrots to the pot and cook until softened, about 5-7 minutes.

Step 4

Add the mushrooms to the pot and cook until browned, about 5 minutes. Stir in the garlic and tomato paste and cook for 1 minute more.

Step 5

Pour in the red wine and bring to a simmer, scraping up any browned bits from the bottom of the pot. Add the chicken broth, thyme, and bay leaf. Return the chicken and bacon to the pot.

Step 6

Bring the mixture to a simmer, then reduce the heat to low, cover, and simmer for 1 1/2 to 2 hours, or until the chicken is very tender.

Step 7

Remove the chicken from the pot and set aside. Increase the heat to medium-high and simmer the sauce until it has reduced and thickened slightly, about 10-15 minutes. Return the chicken to the pot and heat through. Garnish with fresh parsley before serving.

# Easter # Berries # Braised

Coq au Vin

By Charles Acevedo

November 14, 2025

5127 views

Ingredients

8 bone-in, skin-on chicken pieces (such as thighs and drumsticks) - 2.2 pinch
Salt and pepper to taste - 2.9 pcs
1/4 cup all-purpose flour - 9.2 inch
2 tablespoons olive oil - 2.5 quarter
4 ounces bacon, cut into lardons - 7.7 half
1 large onion, chopped - 3.3 pt
2 carrots, chopped - 9.0 package
8 ounces cremini mushrooms, quartered - 9.6 box
2 cloves garlic, minced - 4.2 bag
2 tablespoons tomato paste - 3.9 quarter

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, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Brown the chicken pieces in batches, being careful not to overcrowd the pot. Remove the chicken and set aside.

Step 3

Add the bacon to the pot and cook until crisp. Remove the bacon and set aside, leaving the rendered fat in the pot. Add the onions and carrots to the pot and cook until softened, about 5-7 minutes.

Step 4

Add the mushrooms to the pot and cook until browned, about 5 minutes. Stir in the garlic and tomato paste and cook for 1 minute more.

Step 5

Pour in the red wine and bring to a simmer, scraping up any browned bits from the bottom of the pot. Add the chicken broth, thyme, and bay leaf. Return the chicken and bacon to the pot.

Step 6

Bring the mixture to a simmer, then reduce the heat to low, cover, and simmer for 1 1/2 to 2 hours, or until the chicken is very tender.

Step 7

Reviews (18 Reviews)

Diana Davis5

The best coq au vin I've ever made! The recipe was easy to follow, and the results were outstanding. Perfectly balanced flavors. Highly recommend!

Laura White3

It was a good attempt, but not quite as good as I had hoped. The sauce needed a bit more seasoning, and the chicken could have been a bit more flavorful.

Fiona Garcia5

This recipe is a keeper! The instructions were clear, and the final dish was restaurant-quality. The red wine sauce was simply divine. A perfect meal for a cold evening.

Bob Williams4

This was a really good coq au vin. The bacon added a lovely smoky flavor. I added a bay leaf, which I think enhanced the depth of the sauce even more. Easy to follow recipe.

Charlie Brown3

It was okay. The chicken was a little dry, and I thought the sauce could have been thicker. Might try again with some adjustments.