Coq au Vin served in a blue and white ceramic bowl

Coq au Vin Recipe (Classic French Chicken and Red Wine!)

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Coq au Vin is a traditional French dish that features chicken braised in red wine, creating a rich and flavorful stew. This recipe incorporates ingredients like bacon, mushrooms, and onions, resulting in a thick, glossy sauce that perfectly complements the tender chicken pieces.

The dish is typically made with bone-in, skin-on chicken, which adds depth to the flavor.

Marinating the chicken overnight in wine enhances its taste, while the slow cooking process ensures a delightful texture. Serve this classic stew with pearl onions and lardons for an authentic experience.

Hearty Coq au Vin Stew

This Coq au Vin recipe involves browning chicken pieces in a heavy-based skillet, then simmering them in a mixture of red wine, stock, and aromatic ingredients like garlic, thyme, and bay leaves. The dish takes about 2 hours from start to finish and serves 4-6 people.

Ingredients

  • 4 bone-in, skin-on chicken thighs and drumsticks
  • 4 ounces lardons or diced bacon
  • 1 cup pearl onions, peeled
  • 8 ounces mushrooms, quartered
  • 3 cloves garlic, minced
  • 2 cups red wine
  • 1 cup chicken stock
  • 2 tablespoons tomato paste
  • 2 tablespoons all-purpose flour
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • Salt and pepper to taste

Instructions

  1. Marinate the Chicken: In a large bowl, combine the chicken pieces with red wine, thyme, and bay leaves. Cover and refrigerate overnight.
  2. Brown the Bacon: In a heavy-based, oven-proof pot, heat olive oil over medium heat. Add the lardons and cook until crispy. Remove and set aside.
  3. Sear the Chicken: In the same pot, add the marinated chicken pieces, browning them on all sides. Remove and set aside.
  4. Sauté Vegetables: Add pearl onions and mushrooms to the pot, cooking until golden. Stir in the garlic and cook for an additional minute.
  5. Create the Sauce: Sprinkle flour over the vegetables and stir well. Gradually add the chicken stock and tomato paste, stirring until the mixture thickens.
  6. Combine and Braise: Return the chicken and bacon to the pot, ensuring everything is covered with sauce. Bring to a simmer, then cover and transfer to a preheated oven at 350°F (175°C) for 1 hour.
  7. Serve: Once cooked, remove from the oven and let rest for a few minutes. Serve hot with crusty bread or over mashed potatoes.

Cook and Prep Times

  • Prep Time: 15 minutes
  • Cook Time: 1 hour 45 minutes
  • Total Time: 2 hours
  • Servings: 4-6 servings
  • Calories: 450kcal
  • Fat: 25g
  • Protein: 35g
  • Carbohydrates: 10g

This recipe is part of my 39 Simple Valentine’s Day Recipes. Just click that link to see all the amazing options!

Jeff Campbell
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