chicken coq au vin recipe

Written ByJenny Smyth Posted on
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The Best chicken coq au vin recipe

I’m so excited to share with you one of my family’s favorite recipes – Chicken Coq au Vin. This classic dish originated in the Burgundy region of France, where it was served at inns and taverns to weary travelers.

The name ‘Coq au Vin’ roughly translates to ‘Chicken in Wine’, which is a perfect description of this hearty and flavorful recipe. As a home cook, I love that this dish is relatively easy to make and requires minimal special ingredients – just some basic pantry staples and a few fresh herbs.

My kids absolutely adore this recipe, and it’s always a hit at family gatherings. The combination of tender chicken, rich red wine, and aromatic spices is truly unbeatable.

I’ve made this recipe countless times over the years, and it never fails to impress. Whether you’re looking for a special occasion dish or just a comforting meal for a weeknight, Chicken Coq au Vin is sure to become a staple in your household too.

With its rich flavors and satisfying textures, it’s no wonder this recipe has been enjoyed for centuries by people all over the world.

Chicken Coq au Vin

4.7 from 824 votes

A classic French stew featuring tender chicken braised in red wine with bacon, mushrooms, and onions. This hearty dish is perfect for a comforting dinner.

Prep Time20 mins
Cook Time2 hours 30 mins
Resting Time0 mins
Total Time2 hours 50 mins
Servings: 4Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Chicken

8 chicken thighs
8 chicken drumsticks
salt
pepper
flour

For the Stew

4 oz bacon
2 tbsp olive oil
1 large onion
2 carrots
2 cloves garlic
8 oz mushrooms
2 tbsp tomato paste
1 bottle red wine
2 cups chicken stock
1 tbsp fresh thyme
2 bay leaves

For Garnish

Fresh parsley

👨‍🍳Directions

1Season chicken pieces with salt and pepper then dredge in flour.
2Shake off excess flour.
Set aside.
3In a Dutch oven or large pot, cook bacon over medium heat until crispy and fat is rendered.
4Remove bacon and set aside, leaving fat in the pot.
5Add chicken pieces to the pot, skin-side down.
6Cook over medium heat until skin is golden brown and crispy, about 5-7 minutes.
7Flip and cook for another 5 minutes.
8Remove chicken and set aside.
9In the same pot, add olive oil.
10Add onions, carrots, and garlic.
11Cook over medium heat until onions are translucent and carrots are softened, about 5-7 minutes.
12Add mushrooms to the pot.
13Cook until mushrooms have released their moisture and it has evaporated, about 5-7 minutes.
14Stir in tomato paste and cook for 1 minute.
15Pour in red wine, scraping the bottom of the pot to deglaze.
16Add chicken stock, thyme, and bay leaves.
17Stir to combine.
18Return chicken and bacon to the pot.
19Bring to a simmer.
20Reduce heat to low, cover, and let it braise for 1.
5 to 2 hours, until chicken is tender and falling off the bone.
21Taste and adjust seasoning if needed.
22Garnish with fresh parsley before serving.

🔧Equipment

Dutch oven or large pot with lid
Tongs
Wooden spoon

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 25g💛Saturated Fat: 8g❤️Cholesterol: 145mg🧂Sodium: 800mg🌾Total Carbs: 15g🥦Dietary Fiber: 2g🍬Sugars: 5g🥩Protein: 30g

📝Notes

Tips: Use a full-bodied red wine for better flavor. If the sauce reduces too much, add a bit of water or more chicken stock.

Watch Video Of How Chicken Coq au Vin Works

I always recommend making Chicken Coq au Vin in large batches so that you can enjoy leftovers throughout the week.

Store any leftover cooked chicken in an airtight container in the fridge for up to three days or freeze it for up to two months.

When reheating leftovers, make sure they’re heated through until hot all the way through before serving.

❓ Frequently Asked Questions About Chicken Coq au Vin

Q: What type of wine should I use in this recipe?

Cabernet Sauvignon or Merlot work well in this recipe, but you can also use other full-bodied red wines like Syrah or Malbec.

Q: Can I make this recipe without wine?

No, the wine is an integral part of the dish and provides much of the flavor. You can substitute with a small amount of beef broth or stock if you prefer not to use wine.

Q: How long does it take to cook the chicken?

The cooking time will depend on the size and thickness of your chicken pieces, but generally, you’ll want to cook them for about 20-25 minutes or until they reach an internal temperature of 165°F (74°C).

Q: Can I serve this dish with other ingredients?

Of course! Some popular options include sautéed mushrooms, onions, or bell peppers. You can also serve it with crusty bread or over mashed potatoes.

Q: Is it safe to reheat leftovers?

Yes, as long as you store them properly in an airtight container in the refrigerator at 40°F (4°C) or below.

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