Coq au Vin

4.50 from 4 votes

This Coq au Vin is my take on the classic French stew recipe. Hosting tender chicken braised in a rich red burgundy wine sauce with bacon, mushrooms, and pearl onions.

Prep Time20

Cook Time1 10

Total Time1 30

Course: Dinner

Cuisine: French

Servings:

Calories: 578kcal

Author: Joanna Cismaru

Ingredients

1 tablespoon olive oil
8 slices bacon sliced into 1" pieces
8 chicken thighs bone-in and skin on
1 teaspoon salt or to taste
1/2 teaspoon pepper or to taste
1 medium yellow onion chopped
2 large carrots cut into 1/2" pieces
3 cloves garlic minced
2 tablespoon cognac
1 tablespoon tomato paste
2 cups red wine preferably Burgundy or Pinot Noir
1 cup chicken broth
4 sprigs fresh thyme
2 bay leaves
1/4 cup butter unsalted, softened
6 ounce pearl onions
1/2 pound cremini mushrooms sliced
2 tablespoon flour all purpose

US Customary - Metric

Instructions

Cook Bacon: Add the olive oil to a large dutch oven over medium heat. Add the bacon, and cook until crisp, 5-7 minutes. Remove the bacon with a slotted spoon and set it aside, leaving the fat in the pot.
Cook Chicken: Season the chicken thighs with salt and pepper. Increase heat to medium-high and place the chicken, skin down, in the pot. Cook until the skin is crisped and golden brown, remove the chicken from the pot and set it aside.
Add Ingredients: Reduce the heat to medium and add the onion and carrots. Cook for 4-5 minutes, or until the onion softens. Add the garlic and cook for 30 seconds before pouring in the cognac. Cook for 1 minute, then stir in the tomato paste. Continue cooking for another 30 seconds, then stir in the red wine, chicken broth, thyme, and bay leaves.
Cook: Bring the mixture to a boil, then reduce the heat to a simmer. Add the chicken back to the pot and nestle it into the liquid. Cover the pot with a lid and simmer for 20 minutes.
Cook Onions and Mushrooms: Meanwhile, in a separate skillet, melt 2 tbsp of butter over medium heat. Add the pearl onions and mushrooms. Cook for 10-12 minutes, stirring often, until nicely browned.
Make Sauce: Mix the remaining butter with the flour to create a paste. Remove the chicken from the pot and set it aside. Whisk the flour/butter mixture into the sauce and increase heat to medium-high. Whisk until it has thickened. Add the pearl onions and mushrooms to the pot and simmer over medium heat for 5 minutes.
Optional Broil: While the sauce simmers, place the chicken, skin-side-up, on a baking sheet. Broil for 2-5 minutes to crisp the skin.
Finish & Serve: Add the chicken and bacon back to the pot and garnish with freshly chopped parsley.

Notes

Store leftovers in an airtight container in the fridge for 3-4 days. If you want to keep your leftovers longer, freeze them!
Freeze leftovers in an airtight container for up to 3 months.

Nutrition