Coq au Vin
This classic French dish features chicken braised in red wine with bacon, mushrooms, and pearl onions. It develops rich, deep flavors perfect for a comforting meal. Serve it with crusty bread or mashed potatoes.
An original recipe by Forkin
- Total time
- 2 hr
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 864 kcal
Allergen information: may contain gluten and sulphites. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Ingredients
- 150 gbacon, diced
- 800 gchicken thigh, bone-in, skin-on
- 1 tspsalt
- 0.5 tspblack pepper, freshly ground
- 1 pcsyellow onion, chopped
- 1 pcscarrot, chopped
- 2 clovegarlic, minced
- 750 mldry red wine, such as Burgundy or Pinot Noir
- 250 mlchicken broth
- 1 tbsptomato paste
- 3 gfresh thyme
- 1 pcsbay leaf
- 200 gcremini mushroom, halved or quartered
- 200 gpearl onion, fresh or frozen, peeled
- 2 tbspall-purpose flour
garnish
- 2 tbspfresh parsley, chopped
Equipment
slotted spoon · large pan · dutch oven · whisk
The method
Step by step
- 1
In a large Dutch oven or heavy-bottomed pot, cook the bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, reserving the rendered fat in the pot.
About 10 min
- 2
Season the chicken thighs generously with salt and black pepper. Add the chicken to the pot, skin-side down, and sear until deeply golden brown, about 5-7 minutes per side. Remove the chicken and set aside.
About 15 min
Cook’s note: Sear the chicken in batches if necessary to avoid overcrowding the pot, ensuring a good crust.
- 3
Add the chopped yellow onion and carrot to the pot and cook, stirring occasionally, until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
About 8 min
- 4
Pour in the dry red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and cook for 5 minutes to allow some of the alcohol to evaporate.
About 5 min
- 5
Stir in the chicken broth, tomato paste, fresh thyme sprigs, and bay leaf. Return the seared chicken thighs to the pot.
About 2 min
- 6
Bring the liquid to a gentle simmer, then reduce the heat to low, cover the pot, and braise for 45 minutes.
About 45 min
Cook’s note: Ensure the heat is low enough to maintain a gentle simmer, not a rolling boil.
- 7
While the chicken braises, in a separate pan, sauté the mushrooms over medium-high heat until browned and tender, about 5-7 minutes. Set aside.
About 7 min
Cook’s note: Avoid overcrowding the pan when cooking mushrooms to achieve good browning.
- 8
In the same pan, add the pearl onions and cook until lightly browned and tender, about 5-7 minutes. Set aside.
About 7 min
Cook’s note: If using frozen pearl onions, thaw them first for best results.
- 9
After 45 minutes, remove the chicken from the pot and set aside. Skim off any excess fat from the sauce.
About 2 min
- 10
In a small bowl, whisk together the all-purpose flour with a few tablespoons of the warm sauce to create a slurry. Stir the slurry into the sauce in the pot, whisking constantly to prevent lumps.
About 2 min
Cook’s note: Adding the flour as a slurry prevents it from clumping in the hot sauce.
- 11
Bring the sauce to a simmer and cook for 5 minutes, or until it has thickened to your desired consistency. Remove the thyme sprigs and bay leaf.
About 5 min
- 12
Return the chicken, cooked mushrooms, and pearl onions to the pot. Stir gently to combine and heat through for a few minutes.
About 3 min
- 13
Serve hot, garnished with the reserved crispy bacon and fresh parsley.
Cook’s note: Coq au Vin pairs wonderfully with mashed potatoes or crusty bread to soak up the sauce.
Per serving
Nutrition
- Calories
- 863.6kcal
- Protein
- 70.3g
- Carbs
- 22.5g
- Fat
- 38.3g
- Fibre
- 3.1g
- Sugar
- 7.4g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover Coq au Vin in an airtight container in the refrigerator.
Reheat gently on the stovetop over low heat or in the microwave until warmed through.