Coq au Vin (French) Recipe

Name: Coq au Vin (French)
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 4 servings
Cuisine: French
Ingredients: 4 bone-in, skin-on chicken thighs (about 1.5 lbs); 4 bone-in, skin-on chicken drumsticks (about 1 lb); Salt and freshly ground black pepper; 3 tablespoons all-purpose flour; 4 tablespoons unsalted butter, divided; 6 ounces bacon, cut into 1/2-inch pieces; 1 large yellow onion, chopped; 2 carrots, peeled and sliced; 3 cloves garlic, minced; 2 cups dry red wine (such as Burgundy or Pinot Noir); 1 cup chicken broth; 2 tablespoons tomato paste; 2 sprigs fresh thyme; 2 bay leaves; 8 ounces cremini mushrooms, quartered; 1 cup frozen pearl onions, thawed; 2 tablespoons chopped fresh parsley for garnish

French · Main course · 120 min total

Coq au Vin (French) recipe videos

Coq au Vin is a classic French braised chicken dish cooked with wine, mushrooms, and pearl onions. This home-cook version simplifies the traditional method while preserving deep, rich flavors.

30
min prep

90
min cook

4
servings

680
kcal/serving

Ingredients

4 bone-in, skin-on chicken thighs (about 1.5 lbs)
4 bone-in, skin-on chicken drumsticks (about 1 lb)
Salt and freshly ground black pepper
3 tablespoons all-purpose flour
4 tablespoons unsalted butter, divided
6 ounces bacon, cut into 1/2-inch pieces
1 large yellow onion, chopped
2 carrots, peeled and sliced
3 cloves garlic, minced
2 cups dry red wine (such as Burgundy or Pinot Noir)
1 cup chicken broth
2 tablespoons tomato paste
2 sprigs fresh thyme
2 bay leaves
8 ounces cremini mushrooms, quartered
1 cup frozen pearl onions, thawed
2 tablespoons chopped fresh parsley for garnish

Instructions

Pat chicken pieces dry with paper towels. Season generously with salt and pepper. Dredge in flour, shaking off excess.
In a large Dutch oven or heavy pot, melt 2 tablespoons butter over medium-high heat. Add chicken skin-side down in a single layer (work in batches if needed). Cook until golden brown, about 5 minutes per side. Transfer to a plate.
Reduce heat to medium. Add bacon to the pot and cook until crisp, about 5 minutes. Using a slotted spoon, transfer bacon to the plate with chicken. Pour off all but 2 tablespoons fat.
Add chopped onion and carrots to the pot. Cook, stirring occasionally, until softened, about 5 minutes. Add garlic and cook 1 minute more.
Pour in wine and broth, scraping up any browned bits from the bottom. Stir in tomato paste, thyme, and bay leaves. Return chicken and bacon to the pot. Bring to a boil, then reduce heat to low. Cover and simmer for 45 minutes.
While chicken simmers, melt remaining 2 tablespoons butter in a large skillet over medium-high heat. Add mushrooms and cook until golden, about 5 minutes. Add pearl onions and cook 2 minutes more. Set aside.
After 45 minutes, add mushrooms and pearl onions to the pot. Continue to simmer, uncovered, for 15-20 minutes, until chicken is tender and sauce has thickened slightly.
Remove bay leaves and thyme sprigs. Taste and adjust seasoning with salt and pepper. Garnish with parsley and serve.

Tips

For best flavor, use a full-bodied red wine like Burgundy, Pinot Noir, or Côtes du Rhône.
Serve with crusty bread, mashed potatoes, or egg noodles to soak up the sauce.
Leftovers can be refrigerated for up to 3 days; flavors improve overnight.
To make ahead, prepare through step 6, then refrigerate. Reheat gently before adding mushrooms and onions.

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