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Coq au Vin

A French country classic of chicken braised low and slow in red wine with lardons, mushrooms, and pearl onions until the meat is fall-off-the-bone tender and the sauce is deeply savory. Plan ahead: the chicken benefits from a 2-hour or overnight wine marinade.

165 minMediumServes 4580 cal/serving

FrenchDinnerStovetop and OvenStandardHigh ProteinLow CarbCorn-Free

Ingredients

  • 4 lbs bone-in, skin-on chicken pieces (thighs and drumsticks), patted dry
  • 3 cups dry red wine (Burgundy, Pinot Noir, or Merlot)
  • 2 cups low-sodium chicken stock
  • 6 oz thick-cut bacon (lardons or slab bacon), cut into 1/2-in cubes
  • 2 cups frozen pearl onions (thawed) or fresh pearl onions (blanched and peeled)
  • 8 oz cremini mushrooms, quartered
  • 4 garlic cloves, smashed
  • 2 tbsp tomato paste
  • 2 tbsp all-purpose flour
  • 2 tbsp unsalted butter
  • 2 tbsp olive oil
  • 4 fresh thyme sprigs
  • 2 bay leaves
  • 1.5 tsp kosher salt
  • 1/2 tsp black pepper, freshly ground
  • 1/4 cup fresh flat-leaf parsley, chopped

Instructions

  1. 1

    Preheat oven to 325°F. Season 4 lbs bone-in, skin-on chicken pieces (thighs and drumsticks) (patted dry) all over with 1.5 tsp kosher salt and 1/2 tsp freshly ground black pepper.

  2. 2

    In a large Dutch oven over medium heat, cook 6 oz cut into 1/2-in cubes thick-cut bacon (lardons or slab bacon) until the fat is rendered and the pieces are lightly browned, about 5 minutes. Remove with a slotted spoon and set aside, leaving the fat in the pot.

  3. 3

    Raise heat to medium-high. Brown bone-in, skin-on chicken pieces (thighs and drumsticks) in batches, skin-side down first, about 4 minutes per side until deep golden. Transfer to a plate.

  4. 4

    Reduce heat to medium. Add 2 tbsp unsalted butter and 2 tbsp olive oil to the pot. Saute 2 cups frozen pearl onions (thawed) or fresh pearl onions (blanched and peeled) and 8 oz quartered cremini mushrooms until lightly browned, about 5 minutes. Add 4 smashed garlic cloves and 2 tbsp tomato paste and cook 1 minute more. Sprinkle 2 tbsp all-purpose flour over and stir to coat.

  5. 5

    Pour in 3 cups dry red wine (Burgundy, Pinot Noir, or Merlot) and 2 cups low-sodium chicken stock, scraping up any browned bits. Return the chicken and lardons to the pot. Add 4 fresh thyme sprigs and 2 bay leaves. The liquid should come about halfway up the chicken.

  6. 6

    Bring to a simmer, then cover and transfer to the oven. Braise until the chicken is cooked through to an internal temperature of 165°F (74°C) and very tender, about 45-55 minutes.

  7. 7

    Remove the chicken and vegetables to a platter. Discard thyme stems and bay leaves. Simmer the braising liquid on the stovetop over medium-high heat until slightly thickened, about 5-8 minutes. Taste and adjust seasoning.

  8. 8

    Return the chicken and vegetables to the sauce, garnish with 1/4 cup chopped fresh flat-leaf parsley, and serve directly from the Dutch oven.

Questions

Can I make Coq au Vin dairy-free?

Yes. The dairy in this entry is 2 tbsp unsalted butter. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

Can I make Coq au Vin gluten-free?

Yes. The gluten in this entry is 2 tbsp all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Coq au Vin keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat covered in a 300 F oven until warmed through. It also freezes well for up to three months.

Can I halve or double Coq au Vin?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

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