Description
French Coq au Vin is a timeless classic that embodies the warmth, depth, and sophistication of authentic French cuisine. Tender chicken slowly braised in red wine with bacon, mushrooms, pearl onions, and fresh herbs creates a dish full of rich, layered flavors. A symbol of rustic comfort and culinary elegance, this recipe captures the heart of France in every bite — perfect for cozy dinners or impressive gatherings.
Ingredients
Scale
Ingredients:
- 4 pounds (1.8 kg) bone-in chicken thighs and drumsticks
- 4 ounces (115 g) bacon or pancetta, diced
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 carrots, sliced
- 3 garlic cloves, minced
- 2 tablespoons flour
- 3 cups (700 ml) dry red wine (traditionally Burgundy)
- 1½ cups (350 ml) chicken stock
- 2 tablespoons tomato paste
- 1 teaspoon thyme leaves
- 2 bay leaves
- 8 ounces (225 g) pearl onions, peeled
- 8 ounces (225 g) mushrooms, halved
- 2 tablespoons butter
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Equipment:
- Heavy Dutch oven or cast-iron pot
- Wooden spoon
- Tongs
- Chef’s knife and cutting board
- Ladle and slotted spoon
- Measuring cups and spoons
Instructions
- Brown the Bacon: In a large Dutch oven, cook diced bacon over medium heat until crispy. Remove with a slotted spoon and set aside, leaving the fat in the pot.
- Brown the Chicken: Season chicken with salt and pepper. Brown on all sides in bacon fat and olive oil. Transfer to a plate once golden.
- Sauté the Aromatics: Add onions, carrots, and garlic to the pot. Cook until softened, then sprinkle with flour and stir to coat.
- Deglaze and Simmer: Pour in wine, scraping up browned bits. Add chicken stock, tomato paste, thyme, and bay leaves. Return chicken and bacon to pot. Simmer covered for 45–60 minutes, until chicken is tender.
- Cook Mushrooms and Onions: In a skillet, sauté mushrooms and pearl onions in butter until golden, then stir them into the pot for the final 15 minutes.
- Serve: Remove bay leaves, adjust seasoning, and garnish with parsley. Serve hot with mashed potatoes, noodles, or crusty bread.
Notes
- Use a full-bodied red wine like Burgundy or Pinot Noir for depth.
- For best flavor, marinate chicken overnight in wine and herbs.
- Cook low and slow — this develops a rich, velvety sauce.
- Don’t skip browning; caramelization adds key flavor layers.
- Storage: Refrigerate up to 4 days or freeze for 2 months. Reheat gently before serving.
- Serve with mashed potatoes, buttered noodles, or crusty French bread to soak up the sauce.
- Prep Time: 25 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dinner / French Cuisine
- Method: Braising / Slow Cooked
- Cuisine: French
Nutrition
- Serving Size: 1 portion (about 1 1/2 cups)
- Calories: 480
- Sugar: 6g
- Sodium: 540mg
- Fat: 26g
- Saturated Fat: 8g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 44g
- Cholesterol: 135mg
Keywords: French Coq au Vin, Authentic French Chicken Recipes, Coq au Vin Recipe, Classic French Cuisine, Chicken in Red Wine, Traditional Coq au Vin, French Braised Chicken