Go Back
–+ servings
A roasted chicken served on a white plate, topped with a rich brown sauce, diced carrots, celery, mushrooms, herbs, and lemon zest, with visible pieces of vegetables surrounding the chicken.

Coq au Vin

No ratings yet
Chicken braised in red wine and aromatics with chicken broth. Deep, rustic, and built for cold nights.
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 1 hour 50 minutes
Total Time 2 hours 30 minutes
Servings: 4
Course: Dinner, Main Course
Cuisine: Classic, French
Ingredients Equipment Method Notes

Ingredients
  

  • 1 whole chicken about 4 lbs, cut into 8 pieces
  • 4 oz slab bacon or lardons
  • 2 tablespoon olive oil
  • 1 yellow onion diced
  • 2 carrots diced
  • 2 garlic cloves minced
  • 2 tablespoon tomato paste
  • 2 tablespoon all-purpose flour
  • 2 cups red wine Burgundy or Pinot Noir
  • 2 cups Chicken Broth
  • 1 bay leaf
  • 4 sprigs thyme
  • 8 oz pearl onions peeled
  • 8 oz mushrooms quartered
  • Sea salt to taste
  • Black pepper to taste
  • Fresh parsley chopped, for garnish

Equipment

  • Dutch oven
  • Mixing Bowls
  • Tongs
  • Wooden Spoon
  • Chefs knife

Method
 

Prepare the Chicken
  1. Season chicken pieces with salt and pepper.
  2. In a Dutch oven, cook bacon over medium heat with beef tallow until crisp. Remove with a slotted spoon.
  3. Brown chicken in the rendered fat, working in batches, until slightly golden. Set aside.
Build the Base
  1. Add onion, celery, carrots garlic and to the pot lightly season with salt. Cook until softened, 2 minutes.
  2. Stir in tomato paste; cook 2 minutes.
  3. Sprinkle flour and stir to coat vegetables. Cook 1 minute.
Deglaze and Braise
  1. Pour in red wine, scraping up browned bits. Reduce by half.
  2. Add the chicken broth, bay leaf, and thyme. Return chicken and bacon to the pot.
  3. Bring to a simmer. Cover and transfer to a 325°F oven for 1 ½ hours, removing the breast after cooking for 30 minutes
Finish the Dish
  1. In the last 30 minutes, stir in pearl onions and mushrooms.
  2. Cook uncovered until sauce is glossy and slightly reduced.

Notes

Storage: cover and refrigerate for up to 3 days. Reheat gently in the sauce over low heat so the chicken stays moist.

Tried this recipe?

Let us know how it was!