Coq Au Vin Chicken in Red Wine
Transform your dinner table into a scene straight from the French countryside with this classic Coq Au Vin Chicken in Red Wine recipe. Tender, bone-in chicken thighs and drumsticks are slow-simmered in a rich, velvety sauce made from dry red wine, savory chicken stock, and aromatic herbs like thyme and bay leaf. Crisp bacon lardons, caramelized pearl onions, earthy mushrooms, and sweet carrots infuse the dish with layers of flavor, while a touch of beurre manié ensures the sauce is luxuriously thick. This dish is perfect for cozy evenings and makes an elegant centerpiece when served with creamy mashed potatoes, crusty bread, or buttered noodles. Whether you're hosting a special dinner or indulging in comfort food at its finest, this French-inspired recipe is guaranteed to impress.
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Recipe Information
Ingredients
- 4 pieces Chicken (bone-in, skin-on thighs and drumsticks)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 4 ounces Bacon (cut into lardons)
- 1 medium Yellow onion (diced)
- 4 cloves Garlic (minced)
- 3 medium Carrots (sliced)
- 8 ounces Button mushrooms (sliced)
- 2 cups Dry red wine (e.g., Burgundy, Pinot Noir)
- 1 cup Chicken stock
- 1 tablespoon Tomato paste
- 3 sprigs Fresh thyme sprigs
- 1 leaf Bay leaf
- 12 pieces Pearl onions (peeled)
- 2 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 2 tablespoons Fresh parsley (for garnish)
Instructions
Season the chicken pieces generously with salt and black pepper on all sides.
Heat 1 tablespoon of olive oil in a large heavy-bottomed skillet or Dutch oven over medium heat. Add the bacon lardons and cook until crisp. Remove the bacon with a slotted spoon and set aside.
In the same skillet, add the chicken pieces skin-side down. Sear for 4-5 minutes per side until golden brown. Remove the chicken and set aside.
Add the remaining tablespoon of olive oil to the skillet. Sauté the diced onion, garlic, and sliced carrots for 5 minutes until softened.
Stir in the mushrooms and cook for another 3-4 minutes until they release their moisture and start to brown.
Add the tomato paste and cook for 1-2 minutes, stirring, to combine it with the vegetables.
Pour in the red wine, scraping up any browned bits from the bottom of the pan. Bring to a boil and let the wine reduce slightly for about 5 minutes.
Return the chicken and bacon to the pot, then add the chicken stock, thyme sprigs, and bay leaf. Lower the heat to a gentle simmer, cover, and cook for 60 minutes, occasionally spooning the liquid over the chicken.
Meanwhile, in a separate skillet, heat 1 tablespoon of butter over medium heat. Add the peeled pearl onions and sauté for 4-5 minutes until golden brown. Set aside.
After 60 minutes of cooking, remove the lid and add the sautéed pearl onions to the pot. Simmer uncovered for another 15 minutes to let the sauce reduce and thicken.
In a small bowl, mash together the remaining 1 tablespoon of butter and flour to create a paste (beurre manié). Stir it into the sauce to thicken slightly, cooking for another 3-5 minutes.
Taste the sauce and adjust seasoning with additional salt and pepper if needed.
Garnish with fresh parsley and serve hot over mashed potatoes, rice, or crusty bread.
Nutrition Facts
Calories |
3212 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 197.8 g | 254% | |
| Saturated Fat | 60.2 g | 301% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 688 mg | 229% | |
| Sodium | 5050 mg | 220% | |
| Total Carbohydrate | 96.3 g | 35% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 36.4 g | ||
| Protein | 180.1 g | 360% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 337 mg | 26% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 4499 mg | 96% | |
*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.
