Classic Coq Au Vin
Indulge in the rich and comforting flavors of Classic Coq Au Vin, a timeless French dish that transforms simple ingredients into a masterpiece. This recipe features tender, bone-in chicken thighs and drumsticks slow-braised in a velvety sauce of dry red wine, chicken stock, and tomato paste, accented by aromatic thyme, garlic, and bay leaf. Sautéed bacon lardons, caramelized onions, earthy mushrooms, and sweet carrots bring depth and texture to every bite. Perfected with a glossy butter finish and a sprinkling of fresh parsley, this hearty stew is an ideal centerpiece for a cozy family dinner or an elegant gathering. Serve with crusty bread or creamy mashed potatoes to soak up the luscious sauce. Whether you're a seasoned chef or a home cook, this classic French comfort food recipe is sure to impress.
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Recipe Information
Ingredients
- 4 lbs bone-in chicken thighs and drumsticks
- 2 tsp kosher salt
- 1 tsp black pepper
- 3 tbsp all-purpose flour
- 2 tbsp olive oil
- 6 slices bacon, cut into lardons
- 1 yellow onion, finely chopped
- 4 garlic cloves, minced
- 3 carrots, peeled and sliced
- 8 oz button mushrooms, quartered
- 3 cups dry red wine (such as Burgundy)
- 1 cup chicken stock
- 2 tbsp tomato paste
- 4 fresh thyme sprigs
- 1 bay leaf
- 2 tbsp butter, unsalted
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
Season the chicken pieces generously with salt and pepper. Lightly coat them in flour, shaking off excess.
Heat olive oil in a large Dutch oven over medium-high heat. Add the chicken pieces, skin-side down, and sear until golden brown on both sides, about 4-5 minutes per side. Work in batches if necessary. Remove and set aside.
In the same pot, add the bacon lardons and cook until crispy. Remove with a slotted spoon and set aside.
Add the chopped onion, garlic, and carrots to the pot. Sauté for 5-7 minutes until softened. Add the mushrooms and cook for another 5 minutes.
Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom. Stir in the chicken stock and tomato paste until well combined.
Return the chicken and bacon to the pot. Add the thyme sprigs and bay leaf. Bring to a simmer.
Cover the pot with a lid and transfer to a preheated 325°F (163°C) oven. Cook for 90 minutes, or until the chicken is tender and the sauce has thickened.
After cooking, remove the thyme sprigs and bay leaf. Stir in the butter for a glossy finish.
Serve the Coq Au Vin hot, garnished with chopped parsley. Enjoy with crusty bread or over mashed potatoes.
Nutrition Facts
Calories |
1418 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.5 g | 115% | |
| Saturated Fat | 26.1 g | 131% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 393 mg | 131% | |
| Sodium | 943 mg | 41% | |
| Total Carbohydrate | 25.2 g | 9% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 8.4 g | ||
| Protein | 93.2 g | 186% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 130 mg | 10% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 1747 mg | 37% | |
*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.
