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–+ servings
Coq Au Vin

Savory Coq Au Vin: Your Cozy, One-Pan French Delight

A comforting Coq Au Vin recipe with chicken, red wine, and aromatic herbs for a delightful French dinner.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Dinner
Cuisine: French
Calories: 520
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cooking Base
  • 2 tablespoons Olive Oil or any neutral oil
  • 6 ounces Bacon can be omitted for vegetarian version
  • 4 pounds Chicken (drumsticks and thighs) skin-on for flavor
  • 1 teaspoon Salt to taste
  • 1 teaspoon Pepper to taste
  • 1 medium Onion can substitute with shallots
  • 2 medium Carrots cut into 1-inch pieces
  • 4 cloves Garlic minced
For the Flavorful Braise
  • 1/4 cup Brandy optional
  • 750 milliliters Red Wine like Burgundy or Pinot Noir
  • 2 cups Chicken Stock low sodium recommended
  • 2 teaspoons Thyme fresh best
For Thickening and Garnish
  • 2 tablespoons Unsalted Butter use more olive oil if needed
  • 2 tablespoons All-purpose Flour for gluten-free, use cornstarch
  • 1 cup Pearl Onions can substitute with diced onion
  • 8 ounces Cremini Mushrooms can substitute with button mushrooms
  • 1/4 cup Fresh Parsley optional for garnish

Equipment

  • Dutch oven
  • Skillet

Method
 

Step‑by‑Step Instructions for Coq Au Vin
  1. Preheat your oven to 350°F (175°C). Gather your ingredients and equipment, including a large Dutch oven.
  2. Heat a drizzle of olive oil in your Dutch oven over medium heat, add chopped bacon and cook until crispy, about 5–7 minutes.
  3. Season the chicken pieces with salt and pepper. Increase heat, add chicken skin-side down, and sear for about 5 minutes. Flip and brown the other side for another 5 minutes.
  4. In the same pot, add diced onions and carrots. Sauté for about 5 minutes until softened.
  5. Add minced garlic and cook for 1–2 minutes. Pour in brandy to deglaze, then add red wine and chicken stock.
  6. Return the browned chicken and bacon, ensuring they are submerged. Bring to a simmer, then cover and braise for 5 minutes before transferring to the oven.
  7. Bake for 20–30 minutes until the chicken reaches 165°F (74°C). Flavors will meld beautifully.
  8. Sauté sliced cremini mushrooms in a skillet with unsalted butter for 5–7 minutes until browned and tender.
  9. Remove the Dutch oven from the oven, combine remaining butter with flour to create a paste, stir into the sauce to thicken, and add sautéed mushrooms and pearl onions.
  10. Adjust seasoning and serve Coq Au Vin over creamy mashed potatoes or crusty bread, garnished with fresh parsley.

Nutrition

Serving: 1plateCalories: 520kcalCarbohydrates: 45gProtein: 30gFat: 25gSaturated Fat: 8gPolyunsaturated Fat: 6gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 800mgPotassium: 800mgFiber: 4gSugar: 4gVitamin A: 1000IUVitamin C: 15mgCalcium: 50mgIron: 3mg

Notes

This dish can be made a day in advance for deeper flavors. Serve alongside creamy mashed potatoes for the ultimate comfort meal.

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