Coq Au Vin Chicken with Wine
Dive into the timeless elegance of French cuisine with this classic Coq Au Vin Chicken with Wine recipe. Succulent bone-in chicken thighs are seared to perfection and simmered slowly in a rich, aromatic sauce made with dry red wine, smoky bacon, and earthy vegetables like carrots, onions, and mushrooms. Infused with fresh thyme, bay leaf, and a touch of tomato paste, this hearty dish achieves a depth of flavor that’s truly irresistible. Perfect for a cozy dinner or special occasion, this one-pot recipe is simple yet sophisticated, pairing beautifully with crusty bread, buttery mashed potatoes, or tender egg noodles. Ready in just over an hour, this French comfort food classic is sure to impress, blending rustic charm and gourmet flair in every bite.
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Recipe Information
Ingredients
- 4 pieces Bone-in chicken thighs
- 2 tablespoons All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 4 ounces Bacon or pancetta, chopped
- 3 cloves Garlic cloves, minced
- 1 large Yellow onion, diced
- 3 medium Carrots, sliced thick
- 2 cups Dry red wine (such as Pinot Noir or Merlot)
- 1 cup Chicken stock
- 1 tablespoon Tomato paste
- 4 sprigs Fresh thyme sprigs
- 1 leaf Bay leaf
- 8 ounces Mushrooms, trimmed and sliced
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Pat the chicken thighs dry with paper towels and season generously with salt and pepper.
Dredge the chicken pieces in flour, shaking off excess.
In a large Dutch oven or heavy pot, heat olive oil and 1 tablespoon of butter over medium-high heat.
Sear the chicken thighs skin-side down until golden brown, about 4-5 minutes per side. Work in batches if necessary. Set the browned chicken aside.
In the same pot, add chopped bacon and cook until crispy, about 5 minutes. Remove the bacon and set aside, leaving the rendered fat in the pot.
Reduce heat to medium and add diced onions, carrots, and minced garlic. Sauté for 5-6 minutes until soft and fragrant.
Stir in tomato paste and cook for 1 minute.
Pour in the red wine, scraping up any browned bits from the bottom of the pot with a wooden spoon.
Add chicken stock, thyme sprigs, bay leaf, and the browned chicken thighs back to the pot. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 45 minutes.
While the chicken simmers, heat the remaining 1 tablespoon of butter in a skillet over medium heat. Add sliced mushrooms and sauté until golden brown, about 6-7 minutes. Set aside.
After 45 minutes, add the sautéed mushrooms and crispy bacon to the pot. Uncover and simmer for an additional 20 minutes to let the sauce thicken.
Remove the thyme sprigs and bay leaf. Adjust seasoning with additional salt and pepper if needed.
Serve the Coq Au Vin hot, garnished with fresh parsley. Pair with crusty bread, mashed potatoes, or egg noodles for a complete meal.
Nutrition Facts
Calories |
3800 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 257.2 g | 330% | |
| Saturated Fat | 76.8 g | 384% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 969 mg | 323% | |
| Sodium | 5578 mg | 243% | |
| Total Carbohydrate | 64.3 g | 23% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 21.8 g | ||
| Protein | 218.8 g | 438% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 293 mg | 23% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 4700 mg | 100% | |
*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.
