Coq au Vin (Chicken Braised in Red Wine)

Fall-apart tender chicken simmered in red wine with bacon, mushrooms, and pearl onions in a glossy, deeply savoury French sauce.

Ingredients

• 1.5 kg bone-in, skin-on chicken pieces (thighs/drumsticks recommended)
• 150 g bacon lardons (or thick-cut bacon, sliced)
• 250 g mushrooms (cremini/button), quartered
• 200 g pearl onions, peeled (fresh or frozen)
• 2 medium carrots, diced
• 1 medium yellow onion, diced
• 3 garlic cloves, finely chopped *(pantry staple)*
• 2 tbsp tomato paste
• 2 tbsp all-purpose flour
• 750 ml dry red wine (Pinot Noir/Burgundy-style ideal)
• 300 ml chicken stock
• 2 bay leaves *(pantry staple)*
• 4–6 sprigs thyme *(or 1 tsp dried thyme — pantry staple)*
• 2 tbsp unsalted butter
• 2 tbsp olive oil *(pantry staple)*
• 1 tsp salt, plus more to taste *(pantry staple)*
• 1/2 tsp black pepper *(pantry staple)*

Method

• 1

  Step 1: Brown the bacon

  Heat a large, heavy pot or Dutch oven over medium heat. Add bacon and cook until golden and the fat has rendered, 6–8 minutes. Remove to a bowl with a slotted spoon, leaving the fat in the pot.

• 2

  Step 2: Sear the chicken

  Pat chicken dry (this is key for browning). Season with salt and pepper. Increase heat to medium-high and add 1 tbsp olive oil if the pot looks dry. Sear chicken skin-side down until deep golden, 5–7 minutes; flip and brown the other side 3–4 minutes. Work in batches so the pot isn’t crowded. Remove chicken to a plate.

• 3

  Step 3: Build the base (mirepoix)

  Lower heat to medium. Add diced onion and carrots to the pot. Cook, stirring, until softened and lightly golden, about 6–8 minutes. Add garlic and cook until fragrant, 30 seconds.

• 4

  Step 4: Tomato paste + flour (for body)

  Stir in tomato paste and cook 1 minute to darken slightly. Sprinkle in flour and stir constantly for 1 minute to cook out the raw taste; it should look like a thick paste coating the vegetables.

• 5

  Step 5: Deglaze with wine

  Pour in the red wine, scraping up the browned bits on the bottom (that’s flavour). Bring to a simmer and let it bubble for 3–4 minutes to reduce slightly and smooth out the sauce.

• 6

  Step 6: Braise

  Add chicken stock, bay leaves, and thyme. Return bacon and chicken (plus any juices) to the pot, nestling chicken so it’s mostly submerged. Bring to a gentle simmer, then cover and cook on low for 45 minutes, maintaining a slow “lazy bubble.”

• 7

  Step 7: Sauté mushrooms + onions

  While the chicken braises, melt butter in a skillet over medium-high heat. Add mushrooms and sauté until browned and their liquid has evaporated, 6–8 minutes (don’t stir constantly—let them colour). Add pearl onions and cook until lightly golden, 4–5 minutes. Season with a pinch of salt and pepper.

• 8

  Step 8: Finish the sauce

  When chicken is tender (a knife should slide in easily), stir in the sautéed mushrooms and onions. Simmer uncovered 10–15 minutes to thicken slightly. Taste and adjust salt/pepper. If you want a more luxurious finish, swirl in a small knob of butter right at the end for shine.

Tips

• **Wine matters**: Use a dry red you’d happily drink—avoid “cooking wine.” The flavour concentrates as it reduces.
• **Best chicken cuts**: Thighs/drumsticks stay juicy through braising. If using breast, shorten braise time to avoid dryness.
• **Sauce thickness**: If too thin, simmer uncovered a little longer. If too thick, loosen with a splash of stock.
• **Make-ahead**: Even better the next day. Cool, refrigerate overnight, then reheat gently; skim excess fat if desired.
• **Serve with**: Buttered mash, crusty bread, or egg noodles to soak up the sauce; a simple green salad on the side.

Nutrition (per serving, estimate)