Coq Au Vin Chicken in Red Wine

Transform your dinner table into a scene straight from the French countryside with this classic Coq Au Vin Chicken in Red Wine recipe. Tender, bone-in chicken thighs and drumsticks are slow-simmered in a rich, velvety sauce made from dry red wine, savory chicken stock, and aromatic herbs like thyme and bay leaf. Crisp bacon lardons, caramelized pearl onions, earthy mushrooms, and sweet carrots infuse the dish with layers of flavor, while a touch of beurre manié ensures the sauce is luxuriously thick. This dish is perfect for cozy evenings and makes an elegant centerpiece when served with creamy mashed potatoes, crusty bread, or buttered noodles. Whether you're hosting a special dinner or indulging in comfort food at its finest, this French-inspired recipe is guaranteed to impress.

Nutriscore Rating: 72/100

Prep Time:25 mins

Cook Time:90 mins

Total Time:115 mins

Servings: 4

Ingredients

• 4 pieces Chicken (bone-in, skin-on thighs and drumsticks)
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Olive oil
• 4 ounces Bacon (cut into lardons)
• 1 medium Yellow onion (diced)
• 4 cloves Garlic (minced)
• 3 medium Carrots (sliced)
• 8 ounces Button mushrooms (sliced)
• 2 cups Dry red wine (e.g., Burgundy, Pinot Noir)
• 1 cup Chicken stock
• 1 tablespoon Tomato paste
• 3 sprigs Fresh thyme sprigs
• 1 leaf Bay leaf
• 12 pieces Pearl onions (peeled)
• 2 tablespoons Unsalted butter
• 2 tablespoons All-purpose flour
• 2 tablespoons Fresh parsley (for garnish)

Directions

Step 1

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

Step 2

Heat 1 tablespoon of olive oil in a large heavy-bottomed skillet or Dutch oven over medium heat. Add the bacon lardons and cook until crisp. Remove the bacon with a slotted spoon and set aside.

Step 3

In the same skillet, add the chicken pieces skin-side down. Sear for 4-5 minutes per side until golden brown. Remove the chicken and set aside.

Step 4

Add the remaining tablespoon of olive oil to the skillet. Sauté the diced onion, garlic, and sliced carrots for 5 minutes until softened.

Step 5

Stir in the mushrooms and cook for another 3-4 minutes until they release their moisture and start to brown.

Step 6

Add the tomato paste and cook for 1-2 minutes, stirring, to combine it with the vegetables.

Step 7

Pour in the red wine, scraping up any browned bits from the bottom of the pan. Bring to a boil and let the wine reduce slightly for about 5 minutes.

Step 8

Return the chicken and bacon to the pot, then add the chicken stock, thyme sprigs, and bay leaf. Lower the heat to a gentle simmer, cover, and cook for 60 minutes, occasionally spooning the liquid over the chicken.

Step 9

Meanwhile, in a separate skillet, heat 1 tablespoon of butter over medium heat. Add the peeled pearl onions and sauté for 4-5 minutes until golden brown. Set aside.

Step 10

After 60 minutes of cooking, remove the lid and add the sautéed pearl onions to the pot. Simmer uncovered for another 15 minutes to let the sauce reduce and thicken.

Step 11

In a small bowl, mash together the remaining 1 tablespoon of butter and flour to create a paste (beurre manié). Stir it into the sauce to thicken slightly, cooking for another 3-5 minutes.

Step 12

Taste the sauce and adjust seasoning with additional salt and pepper if needed.

Step 13

Garnish with fresh parsley and serve hot over mashed potatoes, rice, or crusty bread.

Nutrition Facts

Serving size	(2444.6g)

Amount per serving	% Daily Value*
Calories	3212.2

Total Fat 197.8g	0%
Saturated Fat 60.2g	0%
Polyunsaturated Fat 2.7g
Cholesterol 688.0mg	0%
Sodium 5049.6mg	0%
Total Carbohydrate 96.3g	0%
Dietary Fiber 16.1g	0%
Total Sugars 36.4g
Protein 180.1g	0%

Vitamin D 102.6IU	0%
Calcium 337.1mg	0%
Iron 14.0mg	0%
Potassium 4498.9mg	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: 61.7%

Protein: 25.0%

Carbs: 13.3%