5.0 from 63 votes
How to Make Coq au Vin
This traditional coq au vin recipe is a classic French stew made with chicken, bacon, and vegetables braised in red wine to make a rich, hearty, comforting dinner.
Prep Time
20 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 50 mins
Servings: 6
Calories: 285 kcal
Course:
Main Course
Cuisine:
French
Ingredients
- 1 pound whole chicken cut into bone-in, skin-on pieces of chicken breasts, wings, and legs
- 2 cups dry red wine , preferably a Burgundy, Beaujolais, or pinot noir (one you would enjoy drinking)
- ¼ pound Bacon , cut into quarter-inch matchsticks
- 1 teaspoon + ⅛ teaspoon kosher salt , divided
- ½ teaspoon freshly ground black pepper
- 1 large yellow onion , quartered and then quarters cut in half
- 4 carrots , peeled, halved, and cut into 2-inch pieces (if there are large chunks, cut those in half)
- 3 garlic cloves , minced or pressed
- 2 tablespoons tomato paste
- 5 sprigs fresh thyme
- 1 bay leaf
- 1 cup chicken stock
- 4 tablespoons butter , at room temperature, divided
- 1 pound cremini mushrooms , trimmed and quartered
- 2 tablespoons all-purpose flour
- ¼ cup fresh parsley , finely chopped, for serving
Instructions
- Place the chicken in a large bowl and pour the wine overtop. Let marinate at room temperature while you cook the bacon. Preheat the oven to 350°F.
- In a large Dutch oven or heavy-bottomed pot or high-sided skillet with a tight-fitting lid, add the bacon and cook over medium heat until golden and slightly crisp, about 8-10 minutes. Use a slotted spoon to remove the bacon to a paper towel and leave the fat in the pot. Increase the heat to medium-high. Remove the chicken from the wine marinade (reserving the wine for later use). Pat the chicken dry with a paper towel and season all over with 1 teaspoon of salt and black pepper. Add the chicken skin-side down to the pot, and brown for about 5 minutes. Turn the chicken and brown on the other side for about 5 minutes. Transfer chicken to a large plate.
- Add the onion to the pot and cook over medium-high heat for about 5 minutes, breaking it up a bit and stirring occasionally. Then add the carrots, season with remaining ½ teaspoon of salt, and sauté for about 5 minutes. Add the garlic and tomato paste and stir while cooking until it becomes fragrant, for about 1 minute. Add the bacon back to the pot with the sprigs of thyme, bay leaf, and reserved wine, and bring to a simmer. Stir and scrape the bottom of the pan to help release the fond (aka all the yummy bits). Stir in the chicken stock and add the nestle the chicken back into the sauce. Cover with the lid and place in the oven to cook for 40 minutes.
- While the chicken is cooking, sauté the mushrooms. Add 2 tablespoons of the butter to a large skillet and heat over medium. Once the butter has melted, add the mushrooms, season with ⅛ teaspoon of salt, and sauté, stirring occasionally until golden brown, about 7-8 minutes.
- Remove the chicken from the oven. In a small bowl, mash the remaining 2 tablespoons of the softened butter with the flour, then stir in 2 tablespoons of the coq au vin sauce from the pot to make a paste. Remove the chicken from the pot and add the butter and flour mixture into the sauce, stirring while the butter melts and incorporates into the sacue. Add the chicken back into the pot along with the mushrooms, and simmer over medium heat for about 10 minutes to thicken the stew. Serve the coq au vin over buttery parsley noodles, mashed potatoes, or creamy polenta, and top with parsley.
Cup of Yum
Notes
- Use a whole chicken that's been cut into pieces, or any combination of skin-on, bone-in chicken breasts, thighs, or legs.
Nutrition Information
Calories
285kcal
(14%)
Carbohydrates
16g
(5%)
Protein
7g
(14%)
Fat
16g
(25%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
2g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
34mg
(11%)
Sodium
326mg
(14%)
Potassium
662mg
(19%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
7369IU
(147%)
Vitamin C
10mg
(11%)
Calcium
48mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 285
% Daily Value*
| Calories | 285kcal | 14% |
| Carbohydrates | 16g | 5% |
| Protein | 7g | 14% |
| Fat | 16g | 25% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 34mg | 11% |
| Sodium | 326mg | 14% |
| Potassium | 662mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 7369IU | 147% |
| Vitamin C | 10mg | 11% |
| Calcium | 48mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.