Easy Coq au Vin

Name: Easy Coq au Vin
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Ingredients: 8.8 drop 2.5 pounds bone-in, skin-on chicken pieces (thighs and drumsticks); 8.6 tbsp Salt and pepper to taste; 2.5 fl oz 1/4 cup all-purpose flour; 8.4 inch 2 tablespoons olive oil; 3.2 inch 2 tablespoons butter; 5.9 inch 4 ounces bacon, cut into lardons; 1 cm 1 large onion, chopped; 9.2 box 8 ounces cremini mushrooms, sliced; 3.7 to taste 2 cloves garlic, minced; 3.1 quarter 1 cup dry red wine (Burgundy or Pinot Noir); 3.6 pcs 1 cup chicken broth; 2.5 bottle 2 sprigs fresh thyme; 5 bag 1 bay leaf; 1 cm Fresh parsley, chopped (for garnish)

By Derek Waters

November 15, 2025

4508 views

This classic French dish is a comforting and flavorful stew, perfect for a cozy evening. Chicken pieces are braised in red wine with mushrooms, onions, and bacon, creating a rich and savory sauce. The dish is traditionally served with crusty bread or mashed potatoes to soak up the delicious sauce. The aroma alone is enough to make your mouth water! This version simplifies the process while retaining all the essential flavors. It's a great dish to make ahead of time, as the flavors meld and improve over time. Enjoy the taste of France in your own kitchen with this easy-to-follow recipe for Coq au Vin. Feel free to add other vegetables like carrots or celery for extra flavor and texture.

Ingredients

2.5 pounds bone-in, skin-on chicken pieces (thighs and drumsticks) - 8.8 drop
Salt and pepper to taste - 8.6 tbsp
1/4 cup all-purpose flour - 2.5 fl oz
2 tablespoons olive oil - 8.4 inch
2 tablespoons butter - 3.2 inch
4 ounces bacon, cut into lardons - 5.9 inch
1 large onion, chopped - 1.0 cm
8 ounces cremini mushrooms, sliced - 9.2 box
2 cloves garlic, minced - 3.7 to taste
1 cup dry red wine (Burgundy or Pinot Noir) - 3.1 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 and butter over medium-high heat. Brown the chicken pieces in batches, ensuring not to overcrowd the pot. Remove the browned 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 and lightly browned, about 5-7 minutes. Add the garlic and cook for another minute until fragrant.

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.

Step 6

Return the chicken and bacon to the pot. Bring the mixture 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

Remove the chicken from the pot and set aside. If the sauce is too thin, increase the heat and simmer the sauce until it reduces slightly. Discard the thyme sprigs and bay leaf. Return the chicken to the pot and stir to coat with the sauce.

Step 8

Garnish with fresh parsley, if desired. Serve hot with crusty bread, mashed potatoes, or egg noodles.

# Sous Vide # Rich # Easy

Easy Coq au Vin

By Derek Waters

November 15, 2025

4508 views

Ingredients

2.5 pounds bone-in, skin-on chicken pieces (thighs and drumsticks) - 8.8 drop
Salt and pepper to taste - 8.6 tbsp
1/4 cup all-purpose flour - 2.5 fl oz
2 tablespoons olive oil - 8.4 inch
2 tablespoons butter - 3.2 inch
4 ounces bacon, cut into lardons - 5.9 inch
1 large onion, chopped - 1.0 cm
8 ounces cremini mushrooms, sliced - 9.2 box
2 cloves garlic, minced - 3.7 to taste
1 cup dry red wine (Burgundy or Pinot Noir) - 3.1 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

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 and lightly browned, about 5-7 minutes. Add the garlic and cook for another minute until fragrant.

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.

Step 6

Return the chicken and bacon to the pot. Bring the mixture 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

Step 8

Garnish with fresh parsley, if desired. Serve hot with crusty bread, mashed potatoes, or egg noodles.

Reviews (18 Reviews)

Alice Johnson5

Absolutely delicious! The sauce was incredibly rich and flavorful, and the chicken was perfectly tender. I followed the recipe exactly and it turned out amazing. Definitely a new family favorite!

Charlie Brown3

It was okay. The chicken was a little dry, maybe I cooked it for too long? The sauce was tasty, though, especially with some crusty bread. Could use a bit more seasoning.

Olivia Martin4

Very enjoyable Coq au Vin. The red wine sauce was excellent. Next time, I’ll try adding some celery for a bit more depth of flavor. Easy to make.

Hannah Martinez2

I'm not sure what went wrong, but my chicken was tough and the sauce was a bit thin. I followed the recipe exactly. Disappointed.

Laura White3

The taste was good, but the chicken wasn't as tender as I'd hoped. I might try using chicken thighs next time instead of breasts. Overall, a decent recipe.