Coq Au Vin Chicken Braised in Red Wine

Experience the rustic elegance of French cuisine with this classic Coq Au Vin, a dish of tender chicken braised to perfection in a rich red wine sauce. Featuring succulent chicken thighs and drumsticks, smoky diced bacon, and a medley of earthy mushrooms, carrots, and aromatic garlic, this recipe delivers bold, comforting flavors in every bite. The slow-cooked red wine gravy, thickened with a velvety roux and infused with fresh thyme and bay leaf, creates a luxurious, savory sauce that’s perfect for sopping up with crusty bread or serving over buttery mashed potatoes. Ready in just under two hours, this hearty and satisfying dish is ideal for cozy dinners or special occasions where you want to impress with minimal effort.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 4

Ingredients

• 6 pieces Chicken thighs and drumsticks
• 120 grams Thick-cut bacon (diced)
• 750 ml Dry red wine
• 250 ml Chicken stock
• 1 large Yellow onion (chopped)
• 2 medium Carrots (peeled and chopped)
• 3 cloves Garlic cloves (minced)
• 200 grams Button mushrooms (quartered)
• 2 tablespoons Tomato paste
• 2 tablespoons Butter
• 2 tablespoons All-purpose flour
• 1 leaf Bay leaf
• 2 sprigs Fresh thyme sprigs
• 2 tablespoons Olive oil
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 2 tablespoons Chopped parsley (for garnish)

Directions

Step 1

Season the chicken pieces with salt and pepper on all sides.

Step 2

Heat 2 tablespoons of olive oil in a large Dutch oven over medium heat. Add the chicken pieces in batches and sear them until browned on all sides. Remove the chicken and set aside.

Step 3

In the same pot, add the diced bacon and cook until crispy. Remove the bacon and set aside, leaving the rendered fat in the pot.

Step 4

Add the chopped onions, carrots, and mushrooms to the pot. Sauté for 5-7 minutes until softened and lightly browned.

Step 5

Stir in the minced garlic and cook for another 1-2 minutes until fragrant.

Step 6

Add the butter and tomato paste to the pot. Stir in the flour and cook for 1-2 minutes to form a roux.

Step 7

Deglaze the pot by slowly pouring in the red wine, scraping the bottom to lift any browned bits.

Step 8

Add the chicken stock, bay leaf, thyme sprigs, and cooked bacon to the pot. Stir to combine.

Step 9

Return the seared chicken pieces to the pot, making sure they are submerged in the liquid.

Step 10

Bring the mixture to a gentle simmer, then cover the pot and reduce the heat to low. Cook for 60 minutes, stirring occasionally.

Step 11

After an hour, remove the lid and simmer for another 20-30 minutes to let the sauce thicken.

Step 12

Taste and adjust the seasoning with additional salt and pepper as needed.

Step 13

Remove the bay leaf and thyme sprigs before serving. Garnish with chopped parsley.

Step 14

Serve hot with crusty bread, mashed potatoes, or buttered noodles.

Nutrition Facts

Serving size	(2594.9g)

Amount per serving	% Daily Value*
Calories	3926.6

Total Fat 224.1g	0%
Saturated Fat 65.7g	0%
Polyunsaturated Fat 3.4g
Cholesterol 956.8mg	0%
Sodium 5757.0mg	0%
Total Carbohydrate 74.7g	0%
Dietary Fiber 10.5g	0%
Total Sugars 25.0g
Protein 249.8g	0%

Vitamin D 81.5IU	0%
Calcium 310.5mg	0%
Iron 16.8mg	0%
Potassium 5237.0mg	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: 60.8%

Protein: 30.1%

Carbs: 9.0%