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Classic Coq au Vin

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A traditional French dish featuring tender chicken slowly braised in a rich, velvety red wine sauce with garlic, herbs, mushrooms, and smoky bacon. Perfect for cozy dinners and family gatherings.

Ingredients

Scale
  • 4–5 lbs bone-in, skin-on chicken thighs and drumsticks
  • 750 ml (about 3 1/4 cups) dry red wine (Pinot Noir or Burgundy recommended)
  • 2 medium carrots, peeled and sliced
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 8 oz cremini or button mushrooms, halved or quartered
  • 2–3 sprigs fresh thyme or 1 tsp dried thyme
  • 2 bay leaves
  • Salt and freshly ground black pepper, to taste
  • 4 oz thick-cut bacon or pancetta, diced
  • 2 tbsp unsalted butter, softened
  • 2 tbsp all-purpose flour (or gluten-free flour/cornstarch for gluten-free)
  • 2 tbsp olive oil or vegetable oil
  • 1 cup (240 ml) chicken broth or stock (preferably low sodium)
  • Fresh parsley, chopped for garnish (optional)
  • Crusty bread or creamy mashed potatoes for serving (optional)

Instructions

  1. Marinate the chicken: In a large bowl, combine chicken pieces with 2 cups (480 ml or about 1 cup plus 2 tbsp) of the red wine, 1 chopped onion, 1 sliced carrot, 2 minced garlic cloves, thyme sprigs, and bay leaves. Cover and refrigerate for at least 4 hours or overnight.
  2. Prepare ingredients: Remove chicken from marinade (reserve marinade and vegetables separately). Pat chicken dry with paper towels. Slice remaining carrot and onion, clean mushrooms, and mince remaining garlic. Dice bacon.
  3. Brown the bacon: Heat Dutch oven over medium heat, add diced bacon, and cook until crisp and fat renders, about 5-7 minutes. Remove bacon with slotted spoon and set aside, leaving fat in pot.
  4. Brown the chicken: Add olive oil to pot if needed. Brown chicken pieces in batches (skin-side down first), about 5 minutes per side, until golden and crispy. Avoid overcrowding. Remove chicken and set aside.
  5. Sauté vegetables: Add remaining onions, carrots, and garlic to pot. Cook until softened, around 5 minutes. Stir in mushrooms and cook until they release moisture and start browning, about 7 minutes.
  6. Create roux and deglaze: Push vegetables to the side, add butter and flour in the cleared space, stirring constantly to make a roux. Cook for 2 minutes. Slowly pour reserved red wine marinade and chicken broth while stirring, scraping up browned bits from the bottom.
  7. Combine & simmer: Return chicken and bacon to the pot. Bring to a gentle simmer, cover, and cook on low heat for about 1 hour or transfer to a preheated 325°F (160°C) oven for the same time until chicken is fork-tender and sauce thickened.
  8. Finish and serve: Discard thyme sprigs and bay leaves. Adjust seasoning with salt and pepper. Sprinkle chopped parsley on top. Serve hot with crusty bread or creamy mashed potatoes.

Notes

Marinate chicken overnight for best flavor and tenderness. Pat chicken dry before browning to get a golden crust. Cook chicken in batches to avoid steaming. Stir roux constantly to avoid lumps and cook out raw flour taste. If sauce is too thin, simmer uncovered to reduce; if too thick, add a splash of chicken broth. For gluten-free, substitute flour with gluten-free blend or cornstarch. For dairy-free, replace butter with olive oil.

Nutrition

Keywords: coq au vin, classic French recipe, chicken braised in red wine, comfort food, red wine sauce, easy coq au vin, traditional French chicken

Find it online: https://evabake.com/classic-coq-au-vin-recipe-easy-homemade-rich-red-wine-sauce-guide/