Coq au Vin Recipe

Course: Dinner

Cuisine: French

Prep Time: 10

Cook Time: 40

Total Time: 50

Servings: people

Calories: 672kcal

This coq au vin recipe is an easy one-pot meal. It's a time-saving way to make a delicious dish that can be easily served on any occasion!

In a large Dutch oven set over medium-high heat, cook the bacon until rendered and crisp. Remove with a slotted spoon and set aside.
6 slices uncooked bacon
Season the chicken thighs with salt and pepper and, working in batches if needed, sear them skin side down until deeply golden, about 5 minutes. Flip and cook until the second side is golden, about 3-5 more minutes. Remove from the pot and set aside.
3 pounds bone-in, skin-on chicken thighs, Kosher salt and ground black pepper
Reserve 3 tablespoons of fat from the pot and discard the rest.
To the pot with the reserved oil, add in the onion and carrots. Cook until softened and golden, about 5 minutes. Stir in the mushrooms and garlic and cook until fragrant, about 1 minute.
1 yellow onion, 1 carrot, 2 cloves garlic, 8 ounces cremini mushrooms
Add in the tomato paste and flour, stirring to coat the vegetables. While stirring, slowly pour in the wine and chicken broth. Stir in the thyme and bay leaf.
1 tablespoon tomato paste, 2 tablespoons all-purpose flour, 2 cups red wine, 1 cup low-sodium chicken broth, 1 tablespoon fresh thyme leaves, 1 bay leaf
Return the chicken and half of the bacon to the pot. Bring to a simmer. Cover and cook until the chicken is cooked through and very tender, about 30 minutes.
Remove the lid, stir in the butter, and continue to simmer until the sauce has thickened, about 10 minutes.
3 tablespoons unsalted butter
Garnish with additional fresh thyme and serve.

You can use pancetta in place of the bacon.
A combination of chicken thighs and drumsticks is delicious as well!
You can use white button or cremini mushrooms in this recipe.
You can use peeled pearl onions in place of the yellow onion.
For coq au vin blanc, use white wine in place of the red.
Feel free to use low-sodium beef broth in place of the chicken broth for a richer flavor.
Use dark meat chicken (such as thighs and/or drumsticks) for the most tender coq au vin. White meat (such as breasts) tends to dry out.
If using chicken breasts, opt for bone-in.
Before cooking, trim any excess skin or fat from the chicken.
Don't skip searing the chicken; this browning adds a ton of rich flavor to the stew.
Cook until the sauce is just slightly thinner than you would like it. The roux will continue to thicken the sauce after you take it off the heat, and the leftovers will thicken even more once refrigerated.

Storage: Store coq au vin in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.