Back to Recipes
    Coq au Vin

    Coq au Vin

    This classic French dish transforms humble chicken into something extraordinary. Slowly braised in red wine with bacon, mushrooms, and pearl onions, this recipe brings the warmth and elegance of a French bistro to your family table.

    2 hours
    6 servings
    Medium

    Ingredients

    • • 1 whole chicken (3-4 lbs), cut into pieces
    • • 6 slices thick-cut bacon, chopped
    • • 1 bottle (750ml) red wine (Burgundy or Pinot Noir)
    • • 2 cups chicken stock
    • • 1 onion, diced
    • • 2 carrots, sliced
    • • 3 cloves garlic, minced
    • • 8 oz mushrooms, quartered
    • • 12 pearl onions, peeled
    • • 2 bay leaves
    • • 3 sprigs fresh thyme
    • • 1/4 cup brandy
    • • 2 tbsp tomato paste
    • • 2 tbsp flour
    • • 2 tbsp butter
    • • Salt and pepper to taste
    • • Fresh parsley for garnish

    Instructions

    Step 1: Prepare the Chicken

    Season chicken pieces generously with salt and pepper. In a large Dutch oven, cook bacon over medium heat until crispy. Remove and set aside, leaving fat in pan.

    Step 2: Brown the Chicken

    Brown chicken pieces in the bacon fat, about 4-5 minutes per side. Remove chicken and set aside. Don't overcrowd the pan - work in batches if needed.

    Step 3: Build the Base

    Add diced onion and carrots to the pan. Cook until softened, about 5 minutes. Add garlic and cook 1 minute more. Stir in tomato paste and cook 2 minutes.

    Step 4: Deglaze

    Add brandy and let it cook off for 1 minute. Pour in the wine, scraping up any browned bits from the bottom of the pan. Add chicken stock, bay leaves, and thyme.

    Step 5: Braise

    Return chicken and bacon to the pot. Bring to a simmer, then cover and cook for 45 minutes to 1 hour, until chicken is tender.

    Step 6: Add Vegetables

    Add pearl onions and mushrooms to the pot. Continue cooking for another 20 minutes until vegetables are tender.

    Step 7: Thicken the Sauce

    In a small bowl, mix butter and flour to make a paste (beurre manié). Stir into the stew to thicken the sauce. Simmer 5 minutes more.

    Step 8: Serve

    Remove bay leaves and thyme sprigs. Taste and adjust seasoning. Serve hot, garnished with fresh parsley. Perfect with crusty bread or egg noodles.

    Chef's Tips

    Wine Selection: Use a wine you'd drink! A good Burgundy or Pinot Noir works beautifully, but any dry red wine will do.

    Make Ahead: This dish tastes even better the next day. The flavors meld beautifully overnight in the refrigerator.

    Serving Suggestion: Serve with buttered egg noodles, mashed potatoes, or crusty French bread to soak up the delicious sauce.