Coq au vin is a classic French chicken dish. The French term translates to “rooster in wine.” Chicken, mushrooms, bacon, and onions are combined in a cooking pot and slowly braised in a combination of dry red wine and chicken stock. The results are moist and tender chicken with amazing flavor. This is a recipe you’ll use again and again.
I used chicken breasts and thighs in the dish, but it would be excellent with whole legs as well. Serve the chicken with boiled potatoes and green or wax beans for an incredibly delicious meal.
Recipe Variations
- Herbs: Add a bouquet garni with bay leaf and fresh sprigs of thyme and parsley. Tie the herbs together or put them in a cheesecloth bag.
- Vegetables: Slice 1 or 2 carrots and add to the pot with the onions and mushrooms.
- Wine: Replace the red wine with dry white wine.
Coq au Vin (Chicken In Red Wine)
This coq au vin is sure to become your go-to chicken recipe. The chicken is braised to perfection with mushrooms and onions in chicken stock and red wine.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 servings 1x
- Category: Stew, Chicken, Bacon, Mushrooms
- Method: Simmer
- Cuisine: French
Ingredients
Scale
- 4 pounds chicken pieces (bone-in, thighs, breasts, whole legs)
- Kosher salt and black pepper
- 4 strips bacon
- 2 tablespoons butter
- 1 medium onion
- 8 ounces mushrooms (crimini or button)
- 3 cloves garlic, crushed and minced
- 2 tablespoons all-purpose flour
- 2 cups dry red wine (pinot noir)
- 1 1/2 cups chicken stock
- 1 cup frozen pearl onions (or fresh, peeled)
- 2 tablespoons chopped fresh parsley
Instructions
- Wipe the chicken pieces with paper towels to dry. Season with salt and pepper.
- Dice the bacon and put it in a large Dutch oven. Place the pan over medium heat. Cook until the bacon is just crisp. Remove the bacon to paper towels and set aside.
- Add the butter to the bacon drippings. Working in batches, brown the chicken pieces in the Dutch oven. Remove the chicken to a rack or pan and set aside.
- Meanwhile, peel the onion and chop it finely. Wipe the mushrooms with a damp paper towel and slice them.
- Pour off all but about 2 tablespoons of fat and ad the chopped onion and mushrooms; saute until the onions are translucent. Add the garlic and continue to cook for 1 minute longer.
- Blend in the flour and continue to cook for 2 minutes, stirring constantly. Gradually add the wine and stock. Cook, stirring constantly, for about 5 minutes.
- Add the pearl onions to the pot along with the browned chicken pieces, dark pieces first, chicken breasts on top. Cover the pot and simmer over low heat for 30 minutes. Uncover the pot and cook for about 15 minutes longer.
- Garnish with parsley chopped parsley, if desired.
