Coq au Vin Classic French (Printable)

Tender chicken simmered in red wine with mushrooms, onions, and bacon, delivering deep, hearty flavors.

# What You Need:

→ Protein & Main

01 - 1 whole chicken (approximately 3.3 lb), cut into 8 pieces
02 - 5.3 oz smoked bacon or pancetta, diced

→ Vegetables

03 - 7 oz pearl onions, peeled
04 - 8.8 oz cremini or button mushrooms, cleaned and quartered
05 - 2 medium carrots, sliced
06 - 2 garlic cloves, minced

→ Liquids

07 - 3.2 cups dry red wine (e.g., Burgundy or Pinot Noir)
08 - 1 cup chicken stock

→ Pantry & Herbs

09 - 2 tbsp tomato paste
10 - 2 tbsp all-purpose flour
11 - 2 tbsp olive oil
12 - 2 tbsp unsalted butter
13 - 2 bay leaves
14 - 4 sprigs fresh thyme
15 - Salt and freshly ground black pepper

# How-To Steps:

01 - Pat chicken pieces dry with paper towels and season generously with salt and freshly ground black pepper.
02 - Heat 1 tablespoon olive oil in a large Dutch oven over medium heat. Add diced bacon and cook until crisp. Remove using a slotted spoon and set aside.
03 - In the same pot, brown the chicken pieces in batches until golden on all sides. Remove and set aside.
04 - Add sliced carrots, pearl onions, and minced garlic to the pot. Sauté until vegetables are lightly golden, about 5 minutes.
05 - Stir in tomato paste and all-purpose flour; cook for 1 minute to eliminate raw flour taste.
06 - Return browned chicken and cooked bacon to the pot. Add red wine, chicken stock, bay leaves, and fresh thyme sprigs. Scrape up browned bits from the bottom with a wooden spoon.
07 - Bring mixture to a gentle simmer. Cover and cook on low heat for 1 hour and 30 minutes, or until chicken is tender and cooked through.
08 - Meanwhile, heat 1 tablespoon unsalted butter and 1 tablespoon olive oil in a large skillet over medium-high heat. Add quartered mushrooms and sauté until browned, approximately 5 minutes. Set aside.
09 - Remove lid from Dutch oven during the last 15 minutes of cooking to allow sauce to reduce slightly. Stir in sautéed mushrooms. Adjust seasoning with salt and pepper to taste.
10 - Discard bay leaves and thyme sprigs. Serve hot, optionally garnished with fresh parsley.

# Expert Suggestions:

01 -
  • The kitchen fills with an intoxicating aroma that makes everyone gather around before dinner is even close to ready.
  • Everything braises together, so you're free to pour a glass and actually enjoy the cooking instead of frantic multitasking.
  • It tastes even better the next day, which means leftovers are genuinely something to look forward to.
02 -
  • Don't skip browning the chicken properly—that golden exterior is where half the flavor comes from, even though it feels like wasted time.
  • The mushrooms must be sautéed separately and added near the end, or they'll dissolve into the sauce and you'll lose that earthy texture contrast.
  • If your sauce seems thin at the end, don't panic and don't add more flour; just simmer uncovered a bit longer and it will concentrate naturally.
03 -
  • For deeper richness, add a splash of brandy or cognac when you're sautéing the mushrooms—it sounds fancy and costs almost nothing if you buy a small bottle.
  • If you prefer dark meat, use chicken thighs instead of mixed pieces; they stay moist and have more flavor, plus they cook in the same time.
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