Coq Au Vin Chicken Braised in Wine
Transport your taste buds to the rustic French countryside with this classic Coq Au Vin Chicken Braised in Wine recipe. Tender, juicy chicken thighs are slowly braised in a rich, velvety sauce made from dry red wine, savory bacon, earthy mushrooms, and aromatic herbs like thyme and bay leaves. This dish is a true celebration of bold, comforting flavors, featuring melt-in-your-mouth pearl onions and hearty carrots that soak up the luscious sauce. Perfect for a special occasion or an indulgent weekend dinner, Coq Au Vin pairs beautifully with buttery mashed potatoes, crusty French bread, or silky egg noodles. Whether you're craving traditional French cuisine or looking to elevate your weeknight chicken recipe, this one-pot masterpiece delivers elegance and warmth in every bite.
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Recipe Information
Ingredients
- 6 pieces Bone-in, skin-on chicken thighs
- 1 teaspoon Salt
- 1 teaspoon Ground black pepper
- 2 tablespoons Olive oil
- 150 grams Thick-cut bacon or pancetta, diced
- 12 pieces Pearl onions, peeled
- 4 pieces Garlic cloves, minced
- 750 milliliters Dry red wine (e.g., Burgundy or Pinot Noir)
- 1 cup Chicken stock
- 2 tablespoons Tomato paste
- 2 pieces Carrots, sliced into 1-inch pieces
- 4 sprigs Fresh thyme sprigs
- 2 pieces Bay leaves
- 250 grams Mushrooms, quartered
- 2 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Season the chicken thighs on both sides with salt and black pepper.
In a large Dutch oven or heavy-duty pot, heat 1 tablespoon of olive oil over medium heat. Add the diced bacon and cook until crispy. Transfer the cooked bacon to a plate lined with paper towels, leaving the rendered fat in the pot.
Increase the heat to medium-high and add the chicken thighs skin-side down. Sear the chicken for 4-5 minutes on each side, or until golden brown. Transfer the chicken to a plate and set aside.
Add the pearl onions to the pot and cook for 2-3 minutes until they begin to brown. Stir in the minced garlic and cook until fragrant, about 30 seconds.
Pour in the red wine and use a wooden spoon to scrape up any browned bits from the bottom of the pot. Add the chicken stock, tomato paste, carrots, thyme sprigs, and bay leaves, stirring until the tomato paste is fully incorporated.
Return the bacon, chicken, and any accumulated juices to the pot. The liquid should nearly cover the chicken; if not, add a bit more stock or water. Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let it cook gently for 60 minutes, stirring occasionally.
In a skillet, heat the remaining 1 tablespoon of olive oil and 2 tablespoons of butter over medium heat. Add the mushrooms and cook until golden brown, about 5-7 minutes. Set aside.
After 60 minutes of braising, stir the mushrooms into the pot. Cook uncovered for an additional 30 minutes to allow the sauce to reduce and thicken slightly.
In a small bowl, mix the unsalted butter and flour together to form a smooth paste (beurre manié). Stir this mixture into the pot to further thicken the sauce. Let cook for another 10 minutes.
Discard the thyme sprigs and bay leaves. Taste the sauce and adjust seasoning with more salt and pepper if needed.
Serve the Coq Au Vin hot, garnished with fresh parsley. Pair with crusty bread, mashed potatoes, or buttered noodles for a complete meal.
Nutrition Facts
Calories |
4316 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 271.3 g | 348% | |
| Saturated Fat | 84.4 g | 422% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 893 mg | 298% | |
| Sodium | 5549 mg | 241% | |
| Total Carbohydrate | 122.7 g | 45% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 46.3 g | ||
| Protein | 214.5 g | 429% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 438 mg | 34% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 5743 mg | 122% | |
*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.
