Chicken Casserole or Coq Au Vin
Transform your dinner into a rustic French masterpiece with this Chicken Casserole, also known as Coq Au Vin. This comforting classic features tender chicken thighs and drumsticks simmered in a rich, velvety sauce made with Burgundy red wine, chicken stock, and tomato paste. Aromatic thyme, bay leaf, and garlic infuse the dish with depth, while smoked bacon, earthy mushrooms, and sweet carrots add irresistible flavor and texture. Slowly cooked to perfection in a Dutch oven, this dish is ideal for cozy gatherings or elegant entertaining. Serve it over creamy mashed potatoes or with crusty bread to soak up every drop of the luscious sauce. Perfect for fans of slow-cooked meals, this French-inspired recipe is sure to elevate any dinner table.
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Recipe Information
Ingredients
- 6 pieces chicken thighs and drumsticks
- 750 ml red wine (preferably Burgundy)
- 250 ml chicken stock
- 150 grams smoked bacon (diced)
- 1 medium yellow onion (finely chopped)
- 4 cloves garlic cloves (minced)
- 2 medium carrots (sliced into thick rounds)
- 200 grams mushrooms (quartered)
- 2 tablespoons tomato paste
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour
- 25 grams butter (unsalted)
- 2 sprigs herbs (such as thyme and bay leaf)
- 2 tablespoons fresh parsley (chopped for garnish)
- to taste salt
- to taste black pepper
Instructions
Pat the chicken dry with paper towels, then season generously with salt and black pepper.
In a large Dutch oven or heavy-bottomed casserole pot, heat 2 tablespoons of olive oil over medium-high heat. Sear the chicken pieces skin-side down until golden brown, about 4-5 minutes per side. Remove the chicken and set aside.
Add the diced bacon to the pot and cook until crispy. Remove cooked bacon with a slotted spoon and set aside.
In the same pot, add the chopped onion and minced garlic. Sauté for 2-3 minutes until fragrant and translucent.
Stir in the flour and tomato paste, cooking for 1-2 minutes to combine. This will help thicken the sauce.
Gradually pour in the red wine while stirring, scraping up any browned bits at the bottom of the pot. Add the chicken stock and bring to a simmer.
Return the chicken pieces to the pot. Add the sliced carrots, mushrooms, cooked bacon, thyme, and bay leaf.
Reduce the heat to low, cover the pot with a lid, and let the casserole simmer gently for 90 minutes to 2 hours, stirring occasionally. The chicken should be tender, and the sauce should be rich and slightly thickened.
Adjust seasoning with salt and black pepper as needed. Remove the thyme sprigs and bay leaf before serving.
Garnish with freshly chopped parsley and serve hot with crusty bread, mashed potatoes, or roasted vegetables.
Nutrition Facts
Calories |
4034 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 233.9 g | 300% | |
| Saturated Fat | 70.8 g | 354% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 991 mg | 330% | |
| Sodium | 6163 mg | 268% | |
| Total Carbohydrate | 70.4 g | 26% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 22.3 g | ||
| Protein | 260.5 g | 521% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 324 mg | 25% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 5272 mg | 112% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
