Coq au Vin Recipe (Chicken in Wine)

If you’re not familiar with a Coq au Vin Recipe, it’s a hearty and flavorful chicken stew cooked in red wine, with mushrooms, pearl onions, and carrots.

Course Main Course

Cuisine American, French

Keyword Coq au Vin Recipe

Prep Time 5

Cook Time 1

Servings servings

Calories 618kcal

Author Dana DeVolk

Ingredients

6 slices bacon cut into 1/2 inch pieces
6 bone-in skin-on chicken thighs
1/2 teaspoon salt
1/4 teaspoon black pepper
2 large carrots peeled and sliced
1/4 cup chopped onion
1 tablespoon minced garlic
1 tablespoon tomato paste
2 cups Pinot Noir
2 cups chicken stock
3 sprigs fresh thyme
1 bay leaf
4 tablespoons butter divided
8 ounces white button mushrooms sliced thick
3 tablespoons all-purpose flour
20 pearl onions

Instructions

In a large saute pan that is oven safe or Dutch oven, cook the bacon until crispy, then remove the bacon, but leave the drippings in the pan.
6 slices bacon
Pat the chicken dry, then sprinkle with salt and pepper.
6 bone-in, 1/2 teaspoon salt, 1/4 teaspoon black pepper
Add the chicken skin side down in the hot pan and brown for 3 minutes, then flip and brown for another 3 minutes. Remove the chicken to a plate and keep it warm.
Add the carrots, onion, and garlic to the pan and cook for 3 minutes, then stir in the tomato paste.
2 large carrots, 1/4 cup chopped onion, 1 tablespoon minced garlic, 1 tablespoon tomato paste
Whisk in the wine and add the bacon.
2 cups Pinot Noir
Add the chicken back into the pan and simmer over medium low for 10 minutes until the wine has reduced by half.
Heat the oven to 375°. Add the chicken stock, thyme, and bay leaf, and place the pan in the oven. Bake for 25 minutes.
2 cups chicken stock, 3 sprigs fresh thyme, 1 bay leaf
Melt a tablespoon of butter in a saute pan and brown the mushrooms for 5 minutes.
4 tablespoons butter, 8 ounces white button mushrooms
Combine the remaining butter and flour together until it forms a paste.
3 tablespoons all-purpose flour
Remove the pan from the oven and drop spoons of the flour around, and gently stir into the sauce until melted.
Stir the mushrooms and onions into the chicken mixture, then return the pan to the oven for 5 minutes.
20 pearl onions
Remove and check the chicken for an internal temperature of at least 165°F. Serve over mashed potatoes.

Notes

Marinate for More Flavor: Marinate the chicken in red wine for an hour before cooking for even more depth of flavor.
Use Fresh Herbs: Fresh thyme and bay leaves add a more vibrant flavor compared to dried herbs.
Thicken the Sauce: Use beurre manié to thicken the sauce if it’s too thin.
Serve Warm: Always serve Coq au Vin warm to enjoy the best flavors.
Stir Often: Stir the sauce occasionally while cooking to prevent sticking.
Rest Before Serving: Let the dish rest for a few minutes before serving to allow the flavors to meld together.

Nutrition