Coq au Vin
Chicken slowly braised in red wine with mushrooms, pearl onions, bacon, and herbs — A rustic French classic with deep, elegant flavor.
Ingredients
Chicken
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6 bone-in, skin-on chicken thighs
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Salt and black pepper
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4 oz bacon or pancetta, diced
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1 tbsp olive oil
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1 medium onion, chopped
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2 carrots, sliced
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3 garlic cloves, minced
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2 tbsp all-purpose flour
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2 cups dry red wine
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1 cup chicken stock
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1 tbsp tomato paste
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1 tsp dried thyme
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1 bay leaf
Finish
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8 oz mushrooms, quartered
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1 cup pearl onions
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1 tbsp unsalted butter
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2 tbsp chopped parsley
Directions
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Preheat oven to 325°F.
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Season chicken with salt and pepper.
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Cook bacon in a Dutch oven until crisp. Remove and reserve.
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Brown chicken in the rendered fat, skin-side down first. Remove and set aside.
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Add onion and carrots and cook until softened.
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Add garlic and cook about 30 seconds.
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Stir in flour and cook for 1 minute.
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Add red wine, scraping up the browned bits from the bottom.
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Stir in chicken stock, tomato paste, thyme, bay leaf, and reserved bacon.
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Return chicken to the pot.
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Cover and braise in the oven for 45–60 minutes, until tender.
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Meanwhile, sauté mushrooms and pearl onions in butter until lightly browned.
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Add mushrooms and onions to the braise during the final 15 minutes.
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Remove bay leaf, taste for seasoning, and garnish with parsley.
🍷 Pairings & Kitchen Essentials
🍷 Wine Pairing
Chef’s Pairing
Burgundy Pinot Noir
A classic red Burgundy mirrors the wine used in the braise and complements the earthy mushrooms, bacon, and rich chicken beautifully.
🥗 Suggested Side
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Pommes purée
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Buttered egg noodles
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Roasted root vegetables
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Haricots verts
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Crusty French bread
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