Coq au Vin

dinner french main course stew comfort food traditional braised slow cooked
French Prep Time: 30 minutes Cook Time: 2 hours Servings:

A classic French dish of chicken braised slowly in red wine with mushrooms, bacon, and aromatic vegetables.

Ingredients

  • 1.5 kg chicken, bone-in thighs and drumsticks (skin removed)
  • 750 ml dry red wine (full-bodied, e.g., Burgundy or Pinot Noir)
  • 1 large carrot (sliced)
  • 1 piece celery stalk (sliced)
  • 1 medium yellow onion (sliced)
  • 4 pieces garlic cloves (crushed)
  • 4 sprigs fresh thyme
  • 2 leaves bay leaves
  • 2 tbsp olive oil
  • 150 g smoked bacon (diced)
  • 250 g button mushrooms (halved if large)
  • 250 ml chicken stock
  • 30 g unsalted butter
  • 2 tbsp plain flour
  • 1 tsp salt (or to taste)
  • 0.5 tsp black pepper (freshly ground)

Instructions

  1. Combine chicken, bone-in thighs and drumsticks, dry red wine, carrot, celery stalk, yellow onion, garlic cloves, fresh thyme, and bay leaves in a large bowl. Marinate in the refrigerator for at least 4 hours or overnight.
  2. Remove chicken, bone-in thighs and drumsticks from marinade and pat dry. Reserve marinade.
  3. Heat olive oil in a large Dutch oven. Brown chicken, bone-in thighs and drumsticks on all sides, then set aside.
  4. Add smoked bacon to the pot and cook until crisp. Add button mushrooms and cook until browned. Remove and set aside.
  5. Add unsalted butter to the pot, then stir in plain flour to make a roux.
  6. Gradually add reserved marinade and chicken stock, stirring constantly.
  7. Return chicken, bone-in thighs and drumsticks, smoked bacon, and button mushrooms to the pot. Season with salt and black pepper.
  8. Cover and simmer gently for 1.5–2 hours, until chicken, bone-in thighs and drumsticks is tender and sauce is rich.