Classic Coq au Vin
Prep Time
2 hours 30 minutes
Calories
680 kcal (est.)
Difficulty
Medium
Ingredients
- 6-8 bone-in, skin-on chicken thighs and drumsticks
- 4 oz (113g) lardons or thick-cut bacon, diced
- 1 tbsp olive oil
- 1 tbsp butter
- 1 cup pearl onions, peeled
- 8 oz (225g) button or cremini mushrooms, halved
- 2 carrots, peeled and cut into 1-inch pieces
- 2 cloves garlic, minced
- 2 tbsp all-purpose flour
- 1 (750ml) bottle dry red wine (like Burgundy or Pinot Noir)
- 1 cup chicken broth
- 2 sprigs fresh thyme
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- In a large Dutch oven or oven-safe pot, cook the diced lardons or bacon over medium heat until crispy. Remove bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
- Season the chicken pieces generously with salt and pepper. If needed, add 1 tablespoon of olive oil to the pot. Brown the chicken pieces in batches, skin-side down first, until golden brown on all sides. Remove chicken from the pot and set aside.
- Add the pearl onions, mushrooms, and carrots to the pot. Cook over medium heat, stirring occasionally, until vegetables begin to soften and lightly brown, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- Sprinkle the flour over the vegetables and stir to coat, cooking for 1 minute. Slowly pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and cook for 5 minutes to allow the alcohol to cook off slightly.
- Stir in the chicken broth, then return the chicken pieces and cooked bacon to the pot. Add the fresh thyme sprigs and bay leaf. Bring the liquid to a gentle simmer, then reduce heat to low, cover, and cook for 1.5 to 2 hours, or until the chicken is very tender and easily pulls away from the bone. Alternatively, you can braise it in a preheated oven at 325°F (160°C) for the same amount of time.
- Remove the thyme sprigs and bay leaf before serving. Taste and adjust seasoning with salt and pepper if needed.
- Ladle the Coq au Vin into shallow bowls, ensuring each serving has chicken, vegetables, and plenty of rich sauce. Garnish with fresh chopped parsley.