Description
Classic French Coq au Vin is a rich, rustic chicken stew braised gently in red wine with mushrooms, pearl onions, garlic, thyme, and smoky bacon. This cozy dish delivers tender chicken thighs in a silky, aromatic red wine sauce perfect for a comforting dinner for two.
Ingredients
Scale
Main
- 2 chicken thighs (bone-in preferred for flavor)
- ½ tsp salt
- ½ tsp black pepper
- 2 tbsp flour
- 2 slices bacon, chopped
- 1 cup mushrooms, quartered
- ½ cup pearl onions OR ½ small onion, chopped
- 2 garlic cloves, sliced
Braising Liquid
- ¾ cup red wine (Burgundy or Pinot Noir ideal)
- ½ cup chicken broth
- 1 tbsp tomato paste
- ½ tsp thyme
- 1 bay leaf
Finish
- 1 tbsp butter
- Fresh parsley, for garnish
Instructions
- Prep and sear the chicken: Season the chicken thighs with salt and black pepper, then dust them lightly with flour to help thicken the sauce. In a heavy pot, cook the chopped bacon until crisp; remove and set aside. Using the rendered bacon fat, sear the chicken thighs for 3–4 minutes per side until golden brown. Remove the chicken from the pot and set aside.
- Build the flavor base: Add the quartered mushrooms and pearl onions (or chopped onion) to the same pot and sauté for 5 minutes until softened. Add the sliced garlic and cook for 30 seconds until fragrant. Stir in the tomato paste and cook for 1 minute to deepen the flavor.
- Deglaze and braise: Pour in the red wine, scraping the bottom of the pot to loosen any browned bits. Add the chicken broth, thyme, bay leaf, and the cooked bacon pieces. Return the seared chicken thighs to the pot. Cover and simmer gently for 35–40 minutes, until the chicken is tender and the wine has reduced to a glossy, rich sauce.
- Finish the sauce: Remove the chicken once tender. If necessary, uncover and reduce the sauce for 5 minutes to your preferred consistency. Stir in 1 tablespoon of butter to add shine and smoothness to the sauce. Return the chicken to the pot just to warm through. Garnish with fresh parsley before serving.
Notes
- Traditionally served with mashed potatoes, noodles, or crusty bread.
- The sauce should be velvety and not too thick.
- Pinot Noir creates a lighter, fruitier sauce; Burgundy adds deeper earthiness.
- Keep the heat low during simmering to avoid tough chicken.
- Add carrots for a sweeter, rustic variation.
- For more intense flavor, marinate chicken in wine for 1 hour before cooking.
- Store leftovers refrigerated for up to 2 days; flavors improve overnight.
- Reheat gently on low heat; avoid boiling to keep chicken tender.