Coq au Vin

Chicken thighs and drumsticks braised in red wine with bacon, mushrooms and pearl onions until tender, in a rich, glossy sauce. A Burgundy classic. Serves 6.

Dutch oven of coq au vin with chicken, pearl onions, mushrooms and bacon in red wine sauce
  • Prep 30 min
  • Cook 1 hr 30 min
  • Total 2 hr
  • Yield 6 servings

Jump to: Ingredients | Instructions | Tips | Questions | Print recipe

Coq au vin, chicken in wine, is a slow braise from Burgundy. Bone-in chicken is browned and simmered in red wine with bacon, mushrooms and pearl onions until the meat is tender and the sauce deep and glossy.

Like most braises it is even better the next day. Serve with mashed potatoes or crusty bread.

Ingredients

  • 3 1/2 pounds bone-in chicken thighs and drumsticks
  • Salt and black pepper
  • 6 ounces thick-cut bacon, cut in strips
  • 8 ounces cremini mushrooms, quartered
  • 10 ounces frozen pearl onions, thawed
  • 2 carrots, sliced
  • 4 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 3 tablespoons all-purpose flour
  • 1 bottle (750 ml) dry red wine, such as Pinot Noir
  • 1 cup chicken broth
  • 2 sprigs thyme
  • 2 bay leaves
  • 2 tablespoons butter
  • Chopped parsley

Instructions

  1. Brown the bacon and chicken. Heat the oven to 325°F. Cook the bacon in a Dutch oven until crisp; remove. Season the chicken and brown in the fat in batches, skin side first. Set aside.
  2. Vegetables. Brown the mushrooms and pearl onions in the pot, then the carrots and garlic. Stir in the tomato paste and flour for 1 minute.
  3. Braise. Gradually stir in the wine and broth, add the thyme and bay leaves, return the chicken and bacon, bring to a simmer, cover and braise in the oven 1 hour, until tender (175°F in the thighs).
  4. Finish. Remove the chicken. Simmer the sauce on the stove until it coats a spoon, swirl in the butter and season. Return the chicken and sprinkle with parsley.

Tips

  • Use a wine you would drink; it becomes the sauce.
  • Thighs and drumsticks stay juicier than breasts in a long braise.

Questions about this recipe

What wine is best for coq au vin?
A dry Burgundy (Pinot Noir), or another medium-bodied red.
Can I make it ahead?
Yes; it keeps 3 days and the flavor improves.

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