Chef John's Coq au Vin
+7 photos

Chef John's Coq au Vin

6 servings
Coq au vin is a classic French stew made with hearty bone-in chicken thighs braised slowly in a rich red wine broth with bacon, mushrooms, and thyme.

Ingredients

  • bone-in

    skin-on chicken thighs

    6
  • kosher salt and freshly ground black pepper to taste
  • bacon

    sliced crosswise into 1/2-inch pieces

    8 oz
  • large button mushrooms

    quartered

    10 large
  • yellow onion

    diced

    ½ large
  • shallots

    sliced

    2
  • all-purpose flour
    2 tsp
  • butter
    2 tsp
  • red wine
    1 ½ c
  • fresh thyme
    6 sprigs
  • chicken broth
    1 c

Directions

  1. 1

    Preheat the oven to 375 degrees F (190 degrees C). Season chicken thighs all over with salt and black pepper.

    Step 1
  2. 2

    Sauté bacon in a large, oven-proof skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon with a slotted spoon to a paper towel-lined plate, leaving drippings in the skillet.

    Step 2
  3. 3

    Increase the heat to high and place chicken thighs, skin-side down, into the skillet. Cook until browned, 2 to 4 minutes per side. Transfer chicken to a plate; drain and discard all but 1 tablespoon drippings from the skillet.

    Step 3
  4. 4

    Lower the heat to medium-high; sauté mushrooms, onion, and shallots with a pinch of salt in the hot skillet until golden and caramelized, 7 to 12 minutes.

    Step 4
  5. 5

    Stir flour and butter into vegetable mixture until completely incorporated, about 1 minute.

    Step 5
  6. 6

    Pour red wine into the skillet and bring to a boil while scraping browned bits of food off of the bottom of the pan with a wooden spoon. Stir bacon and thyme into red wine mixture; simmer until wine is about 1/3 reduced, 3 to 5 minutes. Pour chicken broth into wine mixture and return chicken thighs to the skillet; bring to a simmer.

    Step 6
  7. 7

    Transfer the skillet to the preheated oven and cook for 30 minutes. Spoon pan juices over the chicken and continue cooking until no longer pink at the bone and the juices run clear, about 30 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Transfer chicken to a platter.

    Step 7
  8. 8

    Place the skillet over high heat and reduce pan juices, skimming fat off the top as necessary, until sauce thickens slightly, about 5 minutes. Season with salt and pepper; remove and discard thyme. Pour sauce over chicken to serve.

    Step 8
Chef John's Coq au Vin
+7

Chef John's Coq au Vin

4.9(813)105 min6 servings255 cal

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Ratings & Reviews

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Based on 813 ratings

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4.9(813 reviews)
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About this Recipe

Seeking that deeply satisfying, rustic flavor of a classic French coq au vin? This recipe for Chef John's Coq au Vin delivers all the rich, savory depth you crave, making it perfect for a comforting dinner at home.

The magic lies in the slow braising of bone-in chicken thighs in a luxurious red wine broth, infused with crispy bacon, earthy mushrooms, and aromatic thyme. This extended cooking time allows the flavors to meld beautifully, creating an incredibly tender chicken and a complex sauce that truly stands out.

Prepare for a truly comforting and flavorful experience. Each bite of this coq au vin offers succulent chicken, bathed in a velvety sauce that balances the richness of the bacon and wine with the subtle sweetness of braised onions and shallots. The large button mushrooms add an earthy counterpoint, while fresh thyme brightens the overall profile. It’s a hearty, satisfying dish that warms you from the inside out, perfect for sharing with family or impressing guests.

While the core ingredients are essential for the classic Coq au Vin experience, you can personalize it slightly. Feel free to adjust the amount of bacon or mushrooms to suit your preference for richness or earthiness. For the red wine, exploring different dry varieties can subtly shift the flavor profile of the braising liquid, though any good quality dry red wine will work wonderfully.

This hearty French stew is an ideal centerpiece for a cozy weekend dinner or a special occasion meal. Serve it alongside creamy mashed potatoes or crusty bread to soak up every last drop of the exquisite sauce.

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