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Coq Au Vin

A comforting classic dish with rich flavors, perfect for family gatherings or special occasions.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings: 4 servings
Course: Main Course
Cuisine: French
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 4 chicken thighs bone-in and skin-on
  • 4 chicken drumsticks bone-in and skin-on
  • 1 cup red wine preferably Burgundy
  • 1 cup chicken broth
  • 2 tablespoons tomato paste
  • 4 ounces bacon chopped
  • 1 cup pearl onions peeled
  • 2 cloves garlic minced
  • 2 tablespoons flour
  • 1 teaspoon thyme dried or fresh
  • 1 bay leaf
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 1 cup mushrooms quartered

Equipment

  • Large Dutch oven or heavy pot
  • Wooden spoon
  • Measuring cups and spoons
  • Sharp knife
  • Cutting board
  • Serving platter

Method
 

  1. Season the chicken pieces with salt and pepper.
  2. In a large Dutch oven, cook the chopped bacon over medium heat until crispy.
  3. Remove the bacon and set aside.
  4. In the same pot, add the chicken pieces skin-side down and brown them on both sides.
  5. Add the pearl onions and garlic to the pot and sauté until the onions are golden.
  6. Sprinkle the flour over the mixture and stir well, then add the tomato paste.
  7. Pour in the red wine, scraping the bottom of the pot to release browned bits.
  8. Add the chicken broth, thyme, bay leaf, and reserved bacon.
  9. Bring to a simmer, cover, and cook on low heat for about 1 hour.
  10. Stir in the quartered mushrooms and continue cooking for an additional 20 minutes.

Notes

This dish is best enjoyed with a side of crusty bread or creamy mashed potatoes.