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: 7 pinch 8 chicken thighs, bone-in, skin-on; 4.6 qt Salt and pepper to taste; 5.3 g 1/4 cup all-purpose flour; 0.8 package 2 tablespoons olive oil; 1.2 kg 4 slices bacon, chopped; 6.5 half 1 large onion, chopped; 1.3 mg 2 carrots, chopped; 4.6 box 2 celery stalks, chopped; 2.4 mg 4 cloves garlic, minced; 9.9 can 8 ounces mushrooms, sliced; 1.4 as needed 1 bottle (750ml) dry red wine (Burgundy or Pinot Noir recommended); 7.7 cup 2 cups chicken broth; 1.2 fl oz 1 tablespoon tomato paste; 6.7 tsp 1 teaspoon dried thyme; 4 jar 1 bay leaf; 5.7 kg Fresh parsley, chopped, for garnish

By Yousuf Rasheed

November 18, 2025

7055 views

This classic French dish is a rich and flavorful stew, perfect for a cozy night in. Chicken thighs are braised in red wine with mushrooms, onions, and bacon, creating a deeply satisfying and aromatic meal. The long cooking time allows the flavors to meld together beautifully, resulting in a tender and succulent chicken that falls off the bone. Serve it with crusty bread or mashed potatoes to soak up all the delicious sauce.

Ingredients

8 chicken thighs, bone-in, skin-on - 7.0 pinch
Salt and pepper to taste - 4.6 qt
1/4 cup all-purpose flour - 5.3 g
2 tablespoons olive oil - 0.8 package
4 slices bacon, chopped - 1.2 kg
1 large onion, chopped - 6.5 half
2 carrots, chopped - 1.3 mg
2 celery stalks, chopped - 4.6 box
4 cloves garlic, minced - 2.4 mg
8 ounces mushrooms, sliced - 9.9 can

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. Add the onions, carrots, and celery to the pot and cook until softened, about 5-7 minutes.

Step 4

Add the garlic and mushrooms to the pot and cook for another 3-5 minutes, until the mushrooms are tender.

Step 5

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

Step 6

Return the chicken and bacon to the pot. Cover and simmer over low heat for about 45 minutes, or until the chicken is cooked through and tender.

Step 7

Remove the chicken and set aside. Discard the bay leaf. If desired, thicken the sauce by whisking together a tablespoon of flour with two tablespoons of butter, then whisking it into the sauce. Simmer until thickened.

Step 8

Return the chicken to the pot and heat through. Garnish with fresh parsley before serving.

# Brunch # Family Dinner # Picnic # Smoked # Nuts