My Coq Au Vin
Indulge in the rich, rustic flavors of "My Coq Au Vin," a French-inspired chicken stew that's as comforting as it is elegant. Tender bone-in chicken is seared to golden perfection and simmered in a luxurious broth of dry red wine, chicken stock, and aromatics like garlic, thyme, and bay leaves. Crisp bites of thick-cut bacon, earthy mushrooms, sweet pearl onions, and vibrant carrots create a medley of textures in every bite, while a final flourish of fresh parsley adds a burst of freshness. Perfect for a cozy dinner, this one-pot dish pairs beautifully with crusty bread, creamy mashed potatoes, or buttery noodles. With just 20 minutes of prep time and a simmer that fills your kitchen with irresistible aromas, this Coq Au Vin recipe is a celebration of slow-cooked comfort and French culinary tradition.
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Recipe Information
Ingredients
- 4 pieces bone-in chicken thighs and drumsticks
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 4 ounces thick-cut bacon, diced
- 12 pieces small pearl onions, peeled
- 2 pieces carrots, diced
- 4 cloves garlic cloves, minced
- 2 tablespoons all-purpose flour
- 3 cups dry red wine (such as Burgundy or Pinot Noir)
- 1.5 cups chicken stock
- 1 tablespoon tomato paste
- 2 leaves bay leaves
- 4 sprigs fresh thyme sprigs
- 8 ounces mushrooms, sliced
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Season the chicken pieces with 1 teaspoon of salt and 1 teaspoon of black pepper.
In a large Dutch oven or heavy pot, heat the butter and olive oil over medium heat until melted.
Add the chicken to the pot in batches, skin-side down, and sear until golden brown on both sides, about 4-5 minutes per side. Remove the chicken and set aside.
In the same pot, cook the diced bacon over medium heat until crispy. Use a slotted spoon to transfer the bacon to a plate lined with paper towels.
Add the pearl onions and carrots to the pot and sauté for 5 minutes until slightly softened. Add the minced garlic and cook for another 1 minute.
Stir in the flour and mix well to coat the vegetables evenly. Cook for 2 minutes to remove the raw flour taste.
Gradually pour in the wine, scraping the bottom of the pot to deglaze. Stir in the chicken stock and tomato paste until combined.
Add the bay leaves, thyme sprigs, cooked bacon, mushrooms, and the seared chicken (skin-side up) back to the pot.
Bring the mixture to a simmer, then cover the pot and reduce the heat to low. Let it simmer gently for 60-75 minutes, or until the chicken is tender and cooked through.
Remove the chicken and vegetables from the pot and set aside. Discard the bay leaves and thyme sprigs.
Increase the heat to medium-high and simmer the sauce for 10 minutes until it thickens slightly.
Return the chicken and vegetables to the pot and heat through for an additional 5 minutes.
Serve the Coq Au Vin warm, garnished with fresh parsley. Pair it with crusty bread, mashed potatoes, or buttered noodles.
Nutrition Facts
Calories |
918 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.3 g | 70% | |
| Saturated Fat | 17.0 g | 85% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 214 mg | 71% | |
| Sodium | 1420 mg | 62% | |
| Total Carbohydrate | 18.3 g | 7% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 5.4 g | ||
| Protein | 56.4 g | 113% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 82 mg | 6% | |
| Iron | 4.8 mg | 26% | |
| Potassium | 1198 mg | 25% | |
*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.
