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Traditional Coq Au Vin

A rustic French dish of chicken slow-cooked in red wine with garlic and herbs, perfect for gatherings or family dinners.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 4 people
Course: Main Course
Cuisine: French
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 4 chicken thighs
  • 4 chicken drumsticks
  • 1 cup red wine preferably Burgundy
  • 2 cups chicken broth
  • 1 medium onion chopped
  • 2 carrots sliced
  • 3 cloves garlic minced
  • 4 ounces bacon chopped
  • 2 tablespoons flour
  • 2 tablespoons tomato paste
  • 1 teaspoon thyme
  • 1 bay leaf
  • Salt and pepper to taste
  • Fresh parsley for garnish

Equipment

  • Large Dutch oven or heavy pot
  • Wooden spoon
  • Measuring cups and spoons
  • Chef's knife
  • Cutting board

Method
 

  1. Chop the bacon, onion, and carrots.
  2. In a large Dutch oven, cook the bacon over medium heat until crispy.
  3. Remove the bacon and set it aside, then add the chicken pieces, skin-side down, to brown.
  4. Once the chicken is browned, remove it and sauté the onions and carrots in the bacon fat until softened.
  5. Add the minced garlic and flour to the pot, stirring for about a minute.
  6. Pour in the red wine to deglaze the pot, scraping up any browned bits.
  7. Add the chicken back to the pot along with the chicken broth, tomato paste, thyme, and bay leaf.
  8. Cover and let it simmer on low heat for about 1 hour.

Notes

Let the dish cool slightly before serving; the flavors improve with a little patience. Serve with crusty bread to soak up the delicious sauce.