Coq au Vin Recipe -French Special
Dive into a classic French chicken stew with this coq au vin recipe, where tender chicken is lovingly red wine braised alongside mushrooms, bacon, and pearl onions. This comforting French dish is perfect for cozy dinners or special occasions, delivering rich, layered flavors in about 1 h 45 min.
- Prep Time10 min
- Cook Time25 min
- Total Time35 min
Coq au Vin Ingredients :
- 1 lb boneless, skinless chicken thighs (cut into bite-sized pieces)
- 4 slices bacon, chopped
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup mushrooms, sliced (cremini or white)
- 1 1/2 cups dry red wine (like Pinot Noir or Cabernet Sauvignon)
- 1/2 cup chicken broth
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme (or 2-3 sprigs fresh thyme)
- 1 bay leaf
- 1 tablespoon butter (optional, for finishing)
- Salt and pepper, to taste
- Fresh parsley (optional, for garnish)
How to Make Coq au Vin :
Cook the bacon:In a large skillet or Dutch oven, cook the chopped bacon over medium heat until crispy, about 5-7 minutes. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pan.
Sauté the chicken:Season the chicken thighs with salt and pepper. In the same skillet, add the chicken pieces to the bacon fat and cook over medium-high heat until browned on all sides, about 5-6 minutes. Remove the chicken from the pan and set aside.
Cook the vegetables:Add the chopped onion and garlic to the pan and sauté for 2-3 minutes until softened. Add the sliced mushrooms and cook for another 3-4 minutes until they release their moisture and become tender.
Make the sauce:Stir in the tomato paste, cooking for about 1 minute until it darkens slightly. Add the red wine, chicken broth, thyme, and bay leaf, scraping up any browned bits from the bottom of the pan. Bring the mixture to a simmer.
Simmer the coq au vin:Return the chicken and bacon to the skillet. Stir everything together, reduce the heat to medium-low, and simmer for 10-12 minutes until the sauce has thickened slightly and the chicken is fully cooked through.
Finish the dish:Remove the bay leaf and thyme sprigs (if using fresh thyme). Stir in the butter (if using) for extra richness and adjust seasoning with salt and pepper as needed.
Serve:Garnish with fresh parsley and serve the Coq au Vin over mashed potatoes, rice, or crusty bread to soak up the flavorful sauce.
Recipe Notes:
For optimal depth of flavor, marinate overnight in red wine and aromatics before cooking.
This dish is divine when served with mashed potatoes or crusty bread to soak up the rich sauce.
Coq au vin improves next day—store and reheat gently; the braised flavors meld and deepen for even more delicious results.
