Coq Au Vin Recipe

coq au vin on a white plate with mashed potatoes.

4.74 from 56 votes

You'll love the flavors of this classical provincial dish, Coq Au Vin. Enjoy the taste of France in your own home with this delicious dish.

Prep Time20

Cook Time1 30

Total Time1 50

Course: Entree

Cuisine: French

Servings:

Calories: 716kcal

Author: Chef Dennis Littley

Ingredients

2 tablespoons extra virgin olive oil
6 slices bacon diced
8 ounces mushrooms
6 small white onions cut in half or quartered depending upon size
2-3 cloves garlic mashed
2 carrots peeled and rough cut
½ bottle of full-body red wine
2 tablespoons tomato paste
8 ounces chicken broth
unsalted butter
1 sprig thyme
1 sprig rosemary
sea salt and black pepper to taste
4 large skin on, bone in chicken thighs

US Customary - Metric

Instructions

Add chicken to a 1-gallon zipper-lock bag. Pour in one cup red wine and seal bag, pressing out air. Let stand while you prepare the remaining ingredients or overnight for the best results.
Preheat oven to 350°
In a large Dutch oven or rondeau, add the bacon over medium-high heat, stirring and reducing heat as necessary to prevent scorching, until browned and fat has rendered about 10 minutes. Remove from heat and, using a slotted spoon, transfer bacon to a paper towel-lined plate.
Remove chicken from zipper-lock bag, discard wine, and pat dry.
Season chicken with salt and pepper. Return Dutch oven with rendered bacon fat to medium-high heat. Add chicken thighs skin-side down, and cook until browned, about 7 minutes. Turn and brown the other side, about 5 minutes. Don't move the chicken around while cooking, allow it to sear in place. Use a spatula to get under the chicken when turning being careful not to rip the skin.
Remove Chicken from pan setting aside until needed
Add the olive oil and mushrooms to the pan and cook over medium-high heat, stirring frequently, until browned, 10 to 12 minutes. Add onions, carrots, and garlic and cook, stirring, until lightly browned, about 5 minutes. Add bacon, the remainder of the wine, tomato paste, chicken stock, thyme, and rosemary and bring to a simmer, stirring up any browned bits.
Add chicken back to pan, leaving skin side up and not submerged if possible. Transfer to oven and cook, uncovered, for 1 hour.
Remove pan from the oven and take the chicken out of the pan.
Add in two tablespoons of unsalted butter that has been rolled in flour, getting as much flour into the butter as possible. This is called a beurre manie and will thicken your sauce. Mix the beurre manie in well and allow to simmer over medium heat.
Return chicken to pot, spooning sauce on top. Garnish with remaining sprig of thyme or rosemary. Serve with potatoes, pasta, or rice.

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