Coq Au Vin Chicken Braised in Red Wine
Experience the rustic elegance of French cuisine with this classic Coq Au Vin, a dish of tender chicken braised to perfection in a rich red wine sauce. Featuring succulent chicken thighs and drumsticks, smoky diced bacon, and a medley of earthy mushrooms, carrots, and aromatic garlic, this recipe delivers bold, comforting flavors in every bite. The slow-cooked red wine gravy, thickened with a velvety roux and infused with fresh thyme and bay leaf, creates a luxurious, savory sauce that’s perfect for sopping up with crusty bread or serving over buttery mashed potatoes. Ready in just under two hours, this hearty and satisfying dish is ideal for cozy dinners or special occasions where you want to impress with minimal effort.
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Recipe Information
Ingredients
- 6 pieces Chicken thighs and drumsticks
- 120 grams Thick-cut bacon (diced)
- 750 ml Dry red wine
- 250 ml Chicken stock
- 1 large Yellow onion (chopped)
- 2 medium Carrots (peeled and chopped)
- 3 cloves Garlic cloves (minced)
- 200 grams Button mushrooms (quartered)
- 2 tablespoons Tomato paste
- 2 tablespoons Butter
- 2 tablespoons All-purpose flour
- 1 leaf Bay leaf
- 2 sprigs Fresh thyme sprigs
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Chopped parsley (for garnish)
Instructions
Season the chicken pieces with salt and pepper on all sides.
Heat 2 tablespoons of olive oil in a large Dutch oven over medium heat. Add the chicken pieces in batches and sear them until browned on all sides. Remove the chicken and set aside.
In the same pot, add the diced bacon and cook until crispy. Remove the bacon and set aside, leaving the rendered fat in the pot.
Add the chopped onions, carrots, and mushrooms to the pot. Sauté for 5-7 minutes until softened and lightly browned.
Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Add the butter and tomato paste to the pot. Stir in the flour and cook for 1-2 minutes to form a roux.
Deglaze the pot by slowly pouring in the red wine, scraping the bottom to lift any browned bits.
Add the chicken stock, bay leaf, thyme sprigs, and cooked bacon to the pot. Stir to combine.
Return the seared chicken pieces to the pot, making sure they are submerged in the liquid.
Bring the mixture to a gentle simmer, then cover the pot and reduce the heat to low. Cook for 60 minutes, stirring occasionally.
After an hour, remove the lid and simmer for another 20-30 minutes to let the sauce thicken.
Taste and adjust the seasoning with additional salt and pepper as needed.
Remove the bay leaf and thyme sprigs before serving. Garnish with chopped parsley.
Serve hot with crusty bread, mashed potatoes, or buttered noodles.
Nutrition Facts
Calories |
3927 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 224.1 g | 287% | |
| Saturated Fat | 65.7 g | 328% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 957 mg | 319% | |
| Sodium | 5757 mg | 250% | |
| Total Carbohydrate | 74.7 g | 27% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 25.0 g | ||
| Protein | 249.8 g | 500% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 310 mg | 24% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 5237 mg | 111% | |
*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.
