Coq Au Vin Chicken Red Wine
Transport your taste buds to the French countryside with this classic Coq Au Vin Chicken Red Wine recipe, a timeless dish that marries rustic flavors with sophisticated elegance. Tender bone-in chicken is braised to perfection in a luxurious red wine sauce infused with smoky bacon, earthy mushrooms, aromatic thyme, and a medley of vegetables. A touch of tomato paste and a hint of garlic enhance the depth of flavor, while a gentle thickening with flour creates a velvety, savory sauce. This one-pot meal, simmered to fragrant perfection, is perfect for cozy dinners or special occasions. Serve alongside buttery mashed potatoes, crusty bread, or egg noodles to soak up the rich, wine-kissed sauce for a meal that’s as comforting as it is indulgent.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 4 pieces Bone-in chicken thighs and drumsticks
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 4 slices Bacon or pancetta, diced
- 1 medium Yellow onion, chopped
- 3 medium Carrots, peeled and sliced
- 4 Garlic cloves, minced
- 2 cups Red wine (preferably Pinot Noir or Burgundy)
- 1 cup Chicken stock
- 2 tablespoons Tomato paste
- 4 sprigs Fresh thyme
- 1 Bay leaf
- 8 ounces Mushrooms, sliced
- 1 tablespoon Flour (for thickening)
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Directions
Step 1
1. Season the chicken pieces generously with salt and pepper on both sides.
Step 2
2. Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large Dutch oven or heavy pot over medium heat. Add the chicken pieces and brown them on all sides, about 4-5 minutes per side. Remove the chicken from the pot and set aside.
Step 3
3. In the same pot, add the diced bacon and cook until crispy. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
Step 4
4. Add the chopped onion and sliced carrots to the pot. Sauté for 5-7 minutes, stirring occasionally, until softened. Add the minced garlic and cook for an additional 1 minute.
Step 5
5. Stir in the tomato paste and cook for 1-2 minutes to deepen its flavor. Sprinkle the flour over the vegetables and mix well, cooking for another 2 minutes to remove the raw flour taste.
Step 6
6. Gradually pour in the red wine, scraping the bottom of the pot to deglaze and release any browned bits. Add the chicken stock, thyme sprigs, bay leaf, cooked bacon, and the browned chicken pieces back into the pot.
Step 7
7. Bring the mixture to a gentle simmer. Cover the pot and simmer on low heat for 45 minutes, or until the chicken is tender and cooked through.
Step 8
8. In a separate pan, heat the remaining 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Add the sliced mushrooms and sauté until golden brown, about 5-6 minutes. Season with a pinch of salt and pepper.
Step 9
9. Add the sautéed mushrooms to the pot with the chicken during the last 15 minutes of cooking.
Step 10
10. Once the chicken is done, remove the thyme sprigs and bay leaf. Taste the sauce and adjust the seasoning with more salt and pepper, if needed.
Step 11
11. Serve the Coq Au Vin hot, garnished with fresh parsley if desired. Pair with crusty bread, mashed potatoes, or buttered noodles to soak up the rich sauce.
Nutrition Facts
| Serving size | (2104.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2796.6 |
| Total Fat 175.2g | 0% |
| Saturated Fat 52.7g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 629.3mg | 0% |
| Sodium 4160.6mg | 0% |
| Total Carbohydrate 66.3g | 0% |
| Dietary Fiber 12.7g | 0% |
| Total Sugars 25.0g | |
| Protein 157.1g | 0% |
| Vitamin D 79.1IU | 0% |
| Calcium 293.1mg | 0% |
| Iron 13.7mg | 0% |
| Potassium 3948.0mg | 0% |
Source of Calories