Coq Au Vin

Coq Au Vin

4 servings
Coq au vin isn't as complicated as it sounds, but we can guarantee it will impress your guests. Chicken is braised in a silky wine sauce for the best chicken ever.

Ingredients

  • oz. pearl onions

    peeled

    8
  • strips bacon

    cut into 1" pieces

    6
  • bone-in

    combination of skin-on chicken thighs and drumsticks

    3 lb.
  • kosher salt
  • freshly ground black pepper
  • baby bella mushrooms

    quartered

    8 oz.
  • carrot

    peeled and chopped

    1 large
  • garlic

    minced

    2 cloves
  • tomato paste
    1 tbsp.
  • all-purpose flour
    2 tbsp.
  • red wine
    2 c.
  • low-sodium chicken broth
    1 c.
  • brandy
    1 tbsp.
  • bunch thyme
  • butter
    3 tbsp.
  • freshly chopped parsley

    for serving

Directions

  1. 1

    Preheat oven to 350°. Fill a large Dutch oven or heavy pot with water and bring to a boil. Boil onion for 1 minute. Transfer to an ice bath and let sit about 5 minutes to cool. Wipe out pot.

  2. 2

    Strain onions through a fine-mesh sieve and transfer to a cutting board. Holding the stem end, cut off the root end as close as possible to the root. Pinch stem end with your fingers to push out onion.

  3. 3

    In same pot over medium heat, cook bacon, stirring occasionally, until crispy, about 8 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate.

  4. 4

    Season chicken all over with salt and pepper. In same pot over medium heat, cook chicken, turning occasionally, until skin is golden brown, 4 to 5 minutes per side. Transfer chicken to another plate. Drain all but 3 tablespoons oil from pot.

  5. 5

    In same pot over medium heat, cook onions, carrots, and mushrooms, stirring occasionally, until onion is translucent, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more. Add tomato paste and stir to combine, then add flour and stir until vegetables are coated. Slowly pour in wine, broth, and brandy. Return chicken and half of bacon to pot. Add thyme; season with salt and pepper and bring to a boil.

  6. 6

    Cover pot and transfer to oven. Bake until chicken is cooked through and an instant-read thermometer inserted into thickest part of chicken registers 165°, 25 to 30 minutes.

  7. 7

    Transfer chicken to a plate; tent with foil to keep warm. Return pot to stove over medium heat. Add butter and simmer, stirring occasionally, until sauce is reduced by half, about 10 minutes.

  8. 8

    Transfer chicken to a platter. Pour sauce over. Top with parsley and remaining bacon.

Coq Au Vin

Coq Au Vin

90 min4 servings984 cal

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About this Recipe

Dreaming of a dish that effortlessly impresses without requiring chef-level skills? This Coq au Vin recipe brings the magic of a French country classic to your table, featuring succulent chicken braised in a luxurious, silky red wine sauce.

Why This Coq Au Vin Works

What truly sets this Coq au Vin apart is the careful braising of bone-in chicken pieces, allowing them to slowly tenderize and absorb the rich, complex flavors of the wine, brandy, and aromatic vegetables. The silky sauce, thickened just right, clings to every piece of chicken, creating an unforgettable experience that's both comforting and elegant.

What to Expect

Prepare for fork-tender chicken, enveloped in a deeply savory, velvety red wine sauce that sings with notes of smoky bacon, earthy baby bella mushrooms, and sweet pearl onions. The aromatic thyme and hint of brandy add a beautiful depth, creating a dish that feels both hearty and refined. This naturally nut-free main dish is designed to be approachable yet delivers a satisfying richness, perfect for a cozy gathering or a special Sunday lunch, generously serving four.

Customization & Variations

While the recipe specifies a combination of chicken thighs and drumsticks, you can certainly use all of one or the other based on your preference. If fresh pearl onions are hard to find, quartered regular yellow onions can be a suitable substitute for their sweet and savory contribution. For an extra layer of richness, consider using different types of mushrooms like cremini if baby bellas aren't available.

Serving & Context

This luxurious Coq au Vin is ideal for an impressive Sunday lunch or an elegant dinner party. Serve it alongside mashed potatoes or buttered egg noodles to soak up every drop of the exquisite sauce, and garnish generously with freshly chopped parsley for a vibrant finish.

Frequently Asked Questions