Coq au Vin Recipe

French · Main course · 120 min total

A classic French braised chicken dish cooked with wine, mushrooms, and pearl onions, perfect for a cozy dinner.

Ingredients

• 4 bone-in, skin-on chicken thighs (about 2 lbs)
• 2 bone-in, skin-on chicken drumsticks (about 1 lb)
• Salt and freshly ground black pepper
• 4 oz bacon, cut into 1/2-inch pieces
• 1 tbsp olive oil
• 1 large yellow onion, chopped
• 2 carrots, peeled and sliced
• 3 cloves garlic, minced
• 2 tbsp all-purpose flour
• 1 bottle (750 ml) dry red wine, preferably Burgundy or Pinot Noir
• 1 cup chicken broth
• 2 tbsp tomato paste
• 1 bay leaf
• 3 sprigs fresh thyme
• 8 oz cremini mushrooms, halved
• 1 cup frozen pearl onions, thawed
• 2 tbsp unsalted butter
• 2 tbsp chopped fresh parsley

Instructions

1. Pat chicken dry and season generously with salt and pepper. In a large Dutch oven or heavy pot, cook bacon over medium heat until crisp, about 5 minutes. Transfer bacon to a plate, leaving drippings in pot.
2. Add olive oil to pot and heat over medium-high. Working in batches, brown chicken skin-side down until golden, about 5 minutes per side. Transfer chicken to a plate.
3. Reduce heat to medium. Add onion and carrots; cook until softened, about 5 minutes. Add garlic and cook 1 minute. Stir in flour and cook 1 minute.
4. Pour in wine and broth, scraping up browned bits. Stir in tomato paste, bay leaf, and thyme. Return chicken and bacon to pot, skin side up. Bring to a simmer, then cover and cook over low heat for 45 minutes.
5. Meanwhile, in a skillet over medium-high heat, melt 1 tbsp butter. Add mushrooms and cook until golden, about 5 minutes. Season with salt and pepper; set aside.
6. After 45 minutes, add pearl onions and mushrooms to the pot. Continue to cook, uncovered, for 15-20 minutes until chicken is tender and sauce has thickened slightly.
7. Discard bay leaf and thyme sprigs. Stir in remaining 1 tbsp butter and adjust seasoning. Serve garnished with parsley.

Tips

• For best flavor, use a full-bodied red wine like Burgundy or Côtes du Rhône.
• This dish tastes even better the next day; refrigerate overnight and reheat gently.
• Serve with crusty bread, mashed potatoes, or egg noodles to soak up the sauce.

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