Coq au Vin Recipe

4.46 from 24 votes

This Coq au Vin Recipe has rich, earthy, aromatic flavors. Bone-in chicken slow simmers together with carrots, onions, mushrooms, bacon, red wine and fresh herbs to create the perfect comforting meal. This french chicken stew is a recipe you will make your family time and time again!

Prep Time10

Cook Time40

Total Time50

Course: Chicken, Dinner

Cuisine: French

Keyword: Coq au Vin Recipe

Servings:

Author: Julia Jolliff

Ingredients

4 chicken thighs skin on, bone in
4 drumsticks skin on
1/2 teaspoon salt
1/8 teaspoon ground black pepper
2 tablespoons extra virgin olive oil
3 pieces of bacon chopped
8 ounces brown mushrooms sliced
1 small onion chopped
3 large carrots peeled and cut into 1 inch pieces
3 tablespoons unsalted butter
4 garlic cloves minced
3 tablespoons tomato paste
5 tablespoons flour
1 1/2 cups red wine, pinot noir or burgundy work well
1 1/4 cups chicken stock or broth
5 sprigs thyme {or sub in 1 teaspoon dried thyme}
3 bay leaves
1/2 cup pearl onions
Fresh parsley for garnish

Instructions

Preheat the oven to 250 degrees F for the low and slow method. If you prefer it to cook quicker then set your oven to 350 degrees F.
In a large bowl, season chicken with salt and pepper. Set aside.
Heat a large pot or Dutch oven over medium heat. Add the bacon and cook for about 10 minutes until cooked through. Transfer to a plate.
Add the olive oil to the pot and add the mushrooms to the same dutch oven until tender and browned. Remove without the grease and set aside on a plate.
In the same pot, sear chicken on each side for about 5 minutes. Remove chicken and set aside on a plate.
Add minced onions and carrots and cook for about 5 minutes. Stir occasionally. Melt butter then add garlic and cook for another 1 minute. Add tomato paste and flour and stir.
Add tomato paste and flour and stir. Add the wine and chicken broth and mix well. Add chicken back in the pot with thyme and bay leaves. Add pearl onion, bacon and mushrooms in the pot. Bring to a simmer for about 5 minutes.
Cover the pot or dutch oven and transfer to the oven for 40-50 minutes or until the chicken is cooked through and temperature is 165 degrees F {if cooking at 350 degrees F you will want to check it at about the 30 minutes mark}.
Garnish with fresh parsley and extra fresh thyme. Enjoy with mashed potatoes and green beans.

Notes

Cooking temp: You can cook this at 350 degrees you will just need to pull the chicken out earlier and make sure not to overcook. I would say it would be done in about 25 to 30 minutes.
Thickening: If you like your stew thicker you can easily use butter and flour to thicken it. Add the butter to the pot and then once the butter is melted add the flour and stir until it thickens in the pot.
Dry the chicken: If you like a crispy crust on the outside of the chicken make sure to pat the chicken dry with paper towel before searing it.
Storing: Coq au Vin will keep in the fridge for up to 3 days.

Nutrition