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Coq au Vin
5 from 15 votes

Coq au Vin

Coq au Vin is a classic chicken stew where pieces marinate in red wine with garlic and onions before being seared with bacon and slowly braised. The dish is enriched with mushrooms, pearl onions, and optional dried porcini mushrooms, creating deep savory flavor layers and tender, wine-infused meat.

Prep Time
45 mins
Cook Time
4 hrs
Additional Time
8 hrs
Total Time
12 hrs 45 mins
Servings: 4
Calories: 657 kcal
Course: Main Course
Cuisine: French

Ingredients

  • 1 large chicken cut into 8 pieces, save the wings for another use
  • 1 large onion roughly chopped
  • 3 cloves garlic finely minced, or pressed
  • 1 ml bottle red wine Burgundy, Bordeaux, or Cabernet
  • 1 teaspoon kosher salt plus more for seasoning the chicken
  • ¼ teaspoon black pepper plus more for seasoning the chicken
  • 8 oz Bacon thick-cut, cut into 1-inch pieces, smoked
  • 2 tablespoon all-purpose flour
  • 1 oz. dried porcini mushroom optional
  • 1 cup chicken broth Pacific Foods Organic Free Range brand
  • 1 bouquet garni 1 sprig each of fresh thyme, rosemary, and parsley, tied together
  • 3 tablespoon butter divided, unsalted
  • ⅔ cup pearl onions
  • 8 oz. mushrooms button, sliced

Instructions

    Cup of Yum
  1. Place the chicken pieces in a large bowl and add the chopped onions, garlic, wine, salt, and pepper. Cover with plastic wrap and refrigerate for 4 hours or overnight.
  2. Use tongs to remove the chicken from the wine marinade. Carefully drain the wine through a colander into another bowl. Transfer the wine-soaked onions in a separate container and set aside. Season the chicken all over with salt and pepper. Set aside.
  3. Heat a large Dutch oven over medium heat and add the bacon. Cook until crisp and then use a slotted spoon to transfer the bacon to a paper-towel-lined plate. Leave the rendered grease in the pot.
  4. Still over medium heat, and working in batches, add the chicken into the hot bacon grease. Sear for 4 minutes. Flip the chicken pieces over and sear for another 4 minutes. Remove the chicken and set aside.
  5. Add the wine-soaked onions to the pot and cook until soft and translucent, about 8 minutes. Stir in the flour and cook for another 2 minutes.
  6. Meanwhile, in a small saucepan bring 1 cup of water to a boil. Pour the hot water over the dried porcini mushrooms in a heatproof bowl. Save ¼ cup of the porcini soaking water.
  7. Add the chicken and cooked bacon into the pot. Pour in the chicken broth and reserved wine. Chop the porcini mushrooms and add them along with the reserved ¼ cup of soaking water and the bouquet garni. Simmer for 30 to 40 minutes, or until chicken is cooked through, but not falling off the bone.
  8. While the chicken is simmering, heat 1 tablespoon of butter in a saucepan over medium heat. Add the pearl onions and sauté, stirring occasionally, until lightly browned. Remove from the pan and set aside.
  9. Add 2 more tablespoons butter to the same saucepan and stir until melted. Add the sliced button mushrooms and sauté until soft and just releasing their liquid, about 7 minutes. Remove from the pan and set aside.
  10. Once the chicken is tender and cooked, remove the pieces from the sauce on to a plate and loosely tent with a piece of foil. Stir in the pearl onions and mushrooms, and let the sauce simmer on medium-high until slightly reduce and thickened, about another 10 minutes.
  11. Return the chicken to the pot and serve at once.

Notes

  • Use skin-on, bone-in chicken pieces such as breasts, thighs, or wings for richer flavor.
  • Marinate the chicken in the wine and aromatics for 8 to 12 hours for best depth, though 4 hours is acceptable.
  • Rehydrate dried porcini mushrooms in hot water before use; omit if unavailable.
  • Do not overcook the chicken; braise until internal temperature reaches 165–175°F for tender but intact meat.
  • Store leftovers refrigerated for up to one week or freeze up to two months.

Nutrition Information

Calories 657kcal (33%) Carbohydrates 19g (6%) Protein 51g (102%) Fat 28g (43%) Saturated Fat 6g (30%) Cholesterol 194mg (65%) Sodium 1236mg (52%) Potassium 965mg (21%) Fiber 3g (12%) Sugar 5g (10%) Vitamin A 533IU (11%) Vitamin C 11mg (12%) Calcium 50mg (5%) Iron 3mg (17%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 657

% Daily Value*

Calories 657kcal 33%
Carbohydrates 19g 6%
Protein 51g 102%
Fat 28g 43%
Saturated Fat 6g 30%
Cholesterol 194mg 65%
Sodium 1236mg 52%
Potassium 965mg 21%
Fiber 3g 12%
Sugar 5g 10%
Vitamin A 533IU 11%
Vitamin C 11mg 12%
Calcium 50mg 5%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.