Coq au Vin (French Chicken Braised in Red Wine)

Tender chicken and mushrooms gently braised in red wine until deeply savory, glossy, and restaurant-rich.

Ingredients

• 2 lb (900g) bone-in, skin-on chicken thighs (6–8 pieces)
• 6 oz (170g) bacon, diced
• 2 tbsp all-purpose flour
• 2 tbsp butter
• 1 tbsp olive oil
• 1 large yellow onion, diced
• 2 medium carrots, sliced into 1/2-inch (1.25cm) rounds
• 3 garlic cloves, finely chopped
• 2 tbsp tomato paste
• 2 cups (480ml) dry red wine (Pinot Noir, Côtes du Rhône, Merlot)
• 1 cup (240ml) chicken stock
• 2 tsp fresh thyme leaves (or 1 tsp dried)
• 1 bay leaf
• 12 oz (340g) cremini mushrooms, quartered
• 1 tbsp Dijon mustard (optional but excellent)
• 2 tbsp chopped parsley (optional, to finish)
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper

Method

• 1

  Step 1: Brown the bacon

  In a large Dutch oven or heavy pot over medium heat, cook diced bacon until golden and the fat has rendered, 6–8 minutes. Transfer bacon to a bowl, 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 sear chicken skin-side down until deep golden, 5–7 minutes. Flip and brown the other side 3–4 minutes. Work in batches if needed; don’t crowd the pot. Transfer chicken to a plate.

• 3

  Step 3: Sauté the vegetables

  Reduce heat to medium. Add butter and olive oil. Add onion and carrots and cook until the onion softens and starts to take on color, 6–8 minutes. Add garlic and cook until fragrant, 30 seconds.

• 4

  Step 4: Build the base

  Stir in tomato paste and cook, stirring, until it darkens slightly and smells sweet, 1–2 minutes. Sprinkle flour over the vegetables and stir continuously for 1 minute to cook out the raw flour taste.

• 5

  Step 5: Deglaze with wine

  Pour in the red wine, scraping the bottom well to dissolve the browned bits (that’s flavor). Simmer 3–4 minutes to reduce slightly.

• 6

  Step 6: Braise

  Add chicken stock, thyme, bay leaf, and the reserved bacon. Return chicken (and any juices) to the pot, nestling pieces so they’re mostly submerged. Bring to a gentle simmer, then cover and cook on low for 45 minutes, adjusting heat so it bubbles lazily.

• 7

  Step 7: Cook the mushrooms separately (for best texture)

  While the chicken braises, sauté mushrooms in a skillet over medium-high heat with a small knob of butter or a drizzle of oil. Cook until they release moisture, then turn golden, 6–8 minutes. Season lightly with salt.

• 8

  Step 8: Finish the sauce

  When chicken is very tender, stir in the sautéed mushrooms. Simmer uncovered 10–15 minutes to thicken the sauce until it lightly coats a spoon. Stir in Dijon mustard (if using). Taste and adjust salt and pepper.

• 9

  Step 9: Serve

  Rest off the heat 5 minutes (the sauce will gloss up). Sprinkle with parsley and serve hot, spooning plenty of sauce over each portion.

Tips

• **Wine matters**: Use a dry red you’d happily drink; avoid “cooking wine.” If the wine is very tannic, add an extra teaspoon of tomato paste for balance.
• **No Dutch oven?** Use a deep sauté pan with a lid; keep the simmer gentle so the sauce doesn’t reduce too fast.
• **Thicker sauce**: If you want it more velvety, simmer uncovered a bit longer; if it gets too thick, loosen with a splash of stock.
• **Make-ahead**: Even better the next day. Cool, refrigerate up to 3 days, and reheat gently on the stove.
• **What to serve with it**: Buttered mashed potatoes, egg noodles, or crusty bread to mop up the sauce; a simple green salad on the side keeps it classic.

Nutrition (per serving, estimate)