Classic Coq au Vin Recipe (Chicken in Red Wine)
This Coq au Vin recipe is a French classic, braised Chicken in red wine, and super easy to make. Chef Jean-Pierre has been preparing this recipe for more than 50 years! Served with mashed potatoes, Coq au Vin makes a truly delicious meal! Just amazing!!!
Recipe Video
Recipe Ingredients
- ½ cup All-Purpose Seasoned Flour
- 3 tablespoons Extra Virgin Olive Oil or Clarified Butter
- 6 Chicken Legs and Thighs, bone-in and skinless
- 6 Chicken Thighs, bone-in and skinless
- ½ pound Bacon, cut into ¼” cubes
- 1 cup Pearl Onions or diced Onion, if you do not have pearl
- ¼ pound small fresh Button Mushrooms, quatered if they are larger than 6 th’s or 8 th’s pieces
- 1 tablespoons fresh Garlic chopped or pureed
- 1 tablespoon fresh Thyme Leaves chopped
- 2 cups dry Red Wine
- 1 ½ cup Chicken Stock
- 2 Bay Leaves
- Salt and Pepper to taste
- 2 tablespoons fresh Parsley, chopped
- ¼ cup Cognac, optional
Recipe Instructions
- Combine the flour, salt and pepper on a large lasagna pan. Dredge the chicken pieces in the flour.
- In a large Dutch oven (with a lid), heat 2 tablespoons olive oil. Brown the chicken pieces until golden brown on all sides. Remove the chicken pieces and set aside.
- In a large Dutch oven (with a lid),, heat 1-tablespoon olive oil, add the bacon, sauté for a couple of minutes then add the pearl onions and sauté until golden brown. Add the mushrooms salt and sauté for 2 minutes or until the water has evaporated from the mushrooms. Add the garlic and, when fragrant, add the, red wine, let the wine and thyme and reduce for 5 minutes, add the chicken pieces and cover them with the stock, and bay leaves. Bring to a simmer cover and cook slowly for about 45 minutes or until chicken meat comes off the bone easily.
- After 15/20 minutes be sure to check how thick the sauce is. If the sauce is too thin add a little flour like the chef did on YouTube and cook it for another 30 minutes or until the meat falls off the bones.
- Remove the bay leaves. Add cognac and adjust seasoning with salt and pepper to taste. Sprinkle with finely chopped fresh parsley and serve with mashed potatoes or egg noodles.
Pro-Tips
Pro-Tip: Why I Remove the Chicken Skin
Let me tell you something. I remove the chicken skin before braising because it turns rubbery in liquid. It’s not like roasting or grilling where the skin gets crispy and delicious. In stewed dishes like this, the skin adds no texture—just greasiness. But I always leave the bone in—because that’s where the flavor lives. It also helps the chicken stay moist and fall-off-the-bone tender without becoming stringy.Bonus Pro-Tip: Quarter Your Mushrooms
This one’s important. I often get asked why I quarter mushrooms instead of slicing them thin. Simple: they hold their shape better. When you’re cooking them for 45 minutes, thin slices turn to mush. But quartered mushrooms? They stay hearty, meaty, and soak up the wine and bacon fat like little sponges of joy. Cut them into sixths or eighths if they’re huge, but never slice them paper-thin for this dish.Please don’t forget to rate this recipe ★★★★★ and leave a comment below. Tell me how your chicken coq au vin turned out, what wine you used, and who you impressed. Let’s keep cooking together, one delicious dish at a time. Bon appétit!
Equipment - You can find the items below at our online store!
Nutrition
Calories: 668.17kcalCarbohydrates: 17.77gProtein: 52.95gFat: 32.6gSaturated Fat: 8.64gPolyunsaturated Fat: 5.57gMonounsaturated Fat: 15.38gTrans Fat: 0.09gCholesterol: 240.88mgSodium: 554.53mgPotassium: 843.44mgFiber: 1.38gSugar: 3.05gVitamin A: 252.41IUVitamin C: 7.51mgCalcium: 46.28mgIron: 3.13mg