Ingredients Summary:
- Chicken (bone-in, skin-on thighs or drumsticks): 1 whole chicken (about 4-5 lbs) cut into pieces
- Red wine: 2 cups (preferably Burgundy or similar)
- Bacon: 150g, diced
- Mushrooms: 200g, sliced
- Carrots: 2, sliced
- Onions: 2 small, diced
- Garlic: 4 cloves, minced
- Chicken stock: 1 cup
- Flour: 2 tablespoons
- Butter: 2 tablespoons
- Olive oil: 2 tablespoons
- Thyme: 2 sprigs
- Bay leaves: 2
- Salt and pepper: To taste
- Fresh parsley: For garnish
Instructions Overview:
- Cook the Bacon: In a large pot or Dutch oven, cook diced bacon over medium heat until crispy. Remove and set aside.
- Sear the Chicken: Add olive oil to the same pot and sear the chicken pieces on both sides until golden. Remove and set aside.
- Sauté Vegetables: Add onions, garlic, carrots, and mushrooms to the pot and cook until soft. Sprinkle flour over the vegetables and cook for a minute to form a roux.
- Add Wine and Stock: Slowly add red wine, stirring to scrape up any browned bits, followed by chicken stock. Add thyme and bay leaves.
- Braise the Chicken: Return the chicken and bacon to the pot. Cover and simmer on low heat for 1.5 to 2 hours until the chicken is tender and the sauce has thickened.
- Serve: Garnish with fresh parsley and serve with mashed potatoes or crusty bread.
For detailed instructions, visit The Spruce Eats – Coq au Vin Recipe.
Coq au Vin is one of the most beloved dishes in French cuisine, where chicken is slow-braised in a rich red wine sauce, often Burgundy, alongside bacon, mushrooms, and aromatic herbs. The long, slow cooking process ensures the chicken is tender and infused with deep flavors, making it an ideal dish for special occasions or a hearty family dinner. This French chicken stew is typically served with mashed potatoes or crusty bread, allowing you to soak up the savory sauce. Learn how to recreate this classic Coq au Vin recipe and bring a taste of French countryside cooking to your kitchen.