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5.0 from 24 votes

Creamy Chicken Coq au Vin Recipe

Creamy Coq au Vin Recipe - A rustic classic French chicken dish with a luxurious creamy wine sauce, mushrooms, and pearl onions.

Prep Time
15 mins
Cook Time
2 hrs
Total Time
2 hrs 15 mins
Servings: 6
Calories: 733 kcal
Course: Main Course
Cuisine: French

Ingredients

  • 3/4 cup chopped thick-cut bacon
  • 1 large onion, peeled and chopped
  • 6 cloves garlic, peeled and smashed
  • 4 pounds bone-in chicken pieces (I used drumsticks and thighs)
  • 5 tablespoons all-purpose flour (could be gluten-free)
  • 750 ml burgundy wine, like Pinot Noir
  • 1/4 cup brandy (optional)
  • 1 1/2 pounds button mushrooms, halved and quartered
  • 4 large carrots, cut into large chunks
  • 2 cups frozen pearl onions
  • 6 prigs fresh thyme
  • 3 prigs fresh Rosemary
  • 1 bay leaf
  • 1/2 cup heavy cream
  • salt and pepper

Instructions

    Cup of Yum
  1. Preheat the oven to 350 degrees F. Lower the oven rack to make room for a large dutch oven. Prep all the vegetables. Then set a large 6- to 8-quart dutch oven on the stovetop over medium heat.
  2. Add the chopped bacon, and cook until brown, stirring occasionally. Then add the onions and garlic, and soften for 3-4 minutes. Push the onions to the side of the pot and add the chicken pieces, skin-side-down. 
  3. Sprinkle the flour over the chicken, along with 2 teaspoons salt and 1/2 teaspoon black pepper. Move the chicken around the dutch oven, flipping to brown each piece on both sides. 
  4. Pour the wine into the pot and scrape the bottom to deglaze. Add in the brandy, mushrooms, carrots, pearl onions, thyme, rosemary, and bay leaf. (Sometimes I tie the fresh herbs in a little boutique to make them easier to remove later... a bouquet garni.)
  5. Cover the dutch oven and place it in the oven for 1 1/2 to 2 hours, until the chicken and carrots are very soft. 
  6. Open the dutch oven. Remove the bay leaf and herb sprigs. Then stir in the heavy cream. Taste, then salt and pepper as needed.

Notes

  • SERVE WITH: Roasted potatoes, mashed potatoes, or crusty French bread.
  • SLOW COOKER INSTRUCTIONS: You can make this recipe in a large slow cooker! However, you do need to sauté the bacon, onions, garlic, and flour in a skillet before adding to the crockpot. Then place everything in the slow cooker, except the cream. Cover and cook on low for 8-10 hours. Stir in the cream at the end.
  • STOVETOP INSTRUCTIONS: Don't want to use the oven or slow cooker? Once you add the wine, vegetables, and herbs, cover the pot. Turn the burner on low and simmer for at least one hour, stirring occasionally. Turn off the heat when the chicken and carrots are cooked through. Stir in the cream.

Nutrition Information

Serving 2pieces Calories 733kcal (37%) Carbohydrates 20g (7%) Protein 44g (88%) Fat 40g (62%) Saturated Fat 14g (70%) Cholesterol 183mg (61%) Sodium 216mg (9%) Potassium 1091mg (31%) Fiber 3g (12%) Sugar 6g (12%) Vitamin A 7420IU (148%) Vitamin C 12.7mg (14%) Calcium 78mg (8%) Iron 3.6mg (20%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 733

% Daily Value*

Serving 2pieces
Calories 733kcal 37%
Carbohydrates 20g 7%
Protein 44g 88%
Fat 40g 62%
Saturated Fat 14g 70%
Cholesterol 183mg 61%
Sodium 216mg 9%
Potassium 1091mg 23%
Fiber 3g 12%
Sugar 6g 12%
Vitamin A 7420IU 148%
Vitamin C 12.7mg 14%
Calcium 78mg 8%
Iron 3.6mg 20%

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

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