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5 from 2 votes

Coq au Vin

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 mins
Cook Time1 hr 10 mins
Total Time1 hr 30 mins
Course: Dinner
Cuisine: French
Servings: 8
Calories: 578kcal


  • 1 tbsp olive oil
  • 8 slices bacon sliced into 1" pieces
  • 8 chicken thighs bone-in and skin on
  • 1 tsp salt or to taste
  • 1/2 tsp pepper or to taste
  • 1 medium yellow onion chopped
  • 2 large carrots cut into 1/2" pieces
  • 3 cloves garlic minced
  • 2 tbsp cognac
  • 1 tbsp 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 oz pearl onions
  • 1/2 lb cremini mushrooms sliced
  • 2 tbsp flour all purpose


  • 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.


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


Serving: 1serving | Calories: 578kcal | Carbohydrates: 11g | Protein: 29g | Fat: 41g | Saturated Fat: 13g | Cholesterol: 171mg | Sodium: 641mg | Potassium: 702mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3359IU | Vitamin C: 5mg | Calcium: 41mg | Iron: 2mg