Coq Au Vin Chicken in Wine
Indulge in the rich, rustic flavors of Coq Au Vin Chicken in Wine, a timeless French classic that transforms humble ingredients into a luxurious feast. Tender chicken thighs and drumsticks are seared to golden perfection before simmering in a velvety red wine and chicken stock sauce infused with savory bacon, earthy mushrooms, and aromatic herbs like thyme and bay leaves. Accentuated by sweet carrots, garlic, and a hint of tomato paste, this slow-cooked masterpiece develops deep, complex flavors over time. Garnished with fresh parsley and ideal with crusty bread, creamy mashed potatoes, or buttered noodles, this one-pot comfort food captivates with its sophisticated balance of simplicity and elegance. Perfect for special occasions or cozy dinners, Coq Au Vin promises an experience your taste buds won’t forget.
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Recipe Information
Ingredients
- 4 pieces Chicken thighs and drumsticks
- 4 slices Bacon
- 750 ml Red wine
- 250 ml Chicken stock
- 2 medium Carrots
- 1 large Yellow onion
- 4 units Garlic cloves
- 250 g Button mushrooms
- 2 tbsp Tomato paste
- 2 tbsp Flour
- 2 tbsp Butter
- 2 tbsp Olive oil
- 2 units Bay leaves
- 4 sprigs Thyme (fresh)
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Parsley (for garnish)
Instructions
Pat the chicken pieces dry with paper towels and season them with salt and pepper.
In a large Dutch oven or heavy-bottomed pot, cook the bacon over medium heat until crisp. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
Increase the heat to medium-high, and in batches, sear the chicken pieces in the bacon fat until browned on all sides. Set the browned chicken aside.
In the same pot, add olive oil and butter. Once melted, add the diced onion, sliced carrots, and minced garlic. Sauté for 5-7 minutes until softened.
Stir in the tomato paste and cook for 1 minute, then sprinkle the flour over the vegetables and stir well to incorporate. Cook for another minute to remove the raw flour taste.
Slowly pour in the red wine, scraping up any browned bits from the bottom of the pan. Add the chicken stock, bay leaves, thyme sprigs, and mushrooms. Stir to combine.
Return the browned chicken to the pot along with the crispy bacon. Bring the mixture to a simmer and then cover the pot with a lid.
Reduce the heat to low and allow the dish to cook gently for 60-90 minutes, until the chicken is fully cooked and tender.
Taste and adjust the seasoning with additional salt and pepper as needed. Discard the bay leaves and thyme sprigs before serving.
Serve the Coq Au Vin hot, garnished with chopped parsley. Pair with crusty bread, mashed potatoes, or buttered noodles for a complete meal.
Nutrition Facts
Calories |
573 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.0 g | 36% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 791 mg | 34% | |
| Total Carbohydrate | 19.4 g | 7% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 6.6 g | ||
| Protein | 26.5 g | 53% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 66 mg | 5% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 908 mg | 19% | |
*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.
