Coq au Vin

A timeless classic of French cuisine, Coq au Vin is a soul-warming dish that combines succulent chicken braised in a rich, velvety red wine sauce. Infused with savory layers of flavor from crispy bacon, earthy mushrooms, pearl onions, and aromatic garlic, this one-pot masterpiece is elevated with a splash of cognac and simmered with fresh thyme and bay leaf for an irresistible depth of taste. Perfect for cozy dinner gatherings or a show-stopping family meal, this hearty recipe pairs beautifully with crusty bread or creamy mashed potatoes to soak up every drop of the luscious sauce. With a luxurious balance of tender meat, vibrant vegetables, and bold, wine-forward notes, Coq au Vin is French comfort food at its finest.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 4

Ingredients

• 1 whole chicken, cut into 8 pieces
• 750 ml red wine
• 500 ml chicken stock
• 120 grams bacon, thick-cut and diced
• 200 grams button mushrooms, cleaned and quartered
• 200 grams pearl onions, peeled
• 2 medium carrots, sliced
• 4 garlic cloves, minced
• 2 tablespoons olive oil
• 2 tablespoons all-purpose flour
• 60 ml cognac or brandy
• 1 tablespoon tomato paste
• 3 fresh thyme sprigs
• 1 bay leaf
• 1 tablespoon butter
• 1 to taste salt
• 1 to taste black pepper

Directions

Step 1

Pat chicken pieces dry with paper towels and season generously with salt and black pepper.

Step 2

In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat.

Step 3

Add the bacon and cook until it is crispy and browned. Remove the bacon pieces with a slotted spoon and set aside.

Step 4

In the same pot, add the chicken pieces skin side down. Work in batches if necessary to avoid overcrowding. Brown the chicken on all sides and transfer to a plate.

Step 5

Add the cognac to the pot and deglaze by scraping up any browned bits with a wooden spoon.

Step 6

Return the chicken to the pot, sprinkle with flour, and toss to coat evenly. Cook for about 3 minutes.

Step 7

Pour in the red wine and chicken stock, stirring to combine. Add the tomato paste, garlic, thyme, bay leaf, crispy bacon, carrots, and pearl onions.

Step 8

Bring the mixture to a simmer, then cover the pot and reduce the heat to low. Let it cook gently for about 45 minutes to 1 hour, or until the chicken is tender.

Step 9

In a separate pan, melt butter over medium heat and add the mushrooms. Cook until browned and tender, about 5-7 minutes.

Step 10

Add the cooked mushrooms to the pot with the chicken during the last 20 minutes of cooking.

Step 11

After the chicken is cooked, remove the chicken and vegetables to a serving dish, discard the thyme and bay leaf, and skim any fat from the surface of the sauce.

Step 12

Increase the heat under the pot to medium and reduce the sauce slightly until it thickens to a desired consistency.

Step 13

Pour the sauce over the chicken and vegetables. Serve hot, with crusty bread or potatoes on the side.

Nutrition Facts

Serving size	(3190.2g)

Amount per serving	% Daily Value*
Calories	4164.3

Total Fat 216.1g	0%
Saturated Fat 63.9g	0%
Polyunsaturated Fat 3.0g
Cholesterol 884.9mg	0%
Sodium 5265.7mg	0%
Total Carbohydrate 74.9g	0%
Dietary Fiber 9.7g	0%
Total Sugars 23.5g
Protein 304.0g	0%

Vitamin D 58.2IU	0%
Calcium 333.3mg	0%
Iron 17.5mg	0%
Potassium 4782.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 56.2%

Protein: 35.1%

Carbs: 8.7%