Coq au Vin French Classic (Printable Version)

Tender chicken slowly cooked with red wine, pearl onions, mushrooms, and smoky bacon for a flavorful dish.

# What You'll Need:

→ Protein & Main

01 - 1 whole chicken (approximately 3.3 lbs), cut into 8 pieces
02 - 5.3 oz smoked bacon or pancetta, diced

→ Vegetables

03 - 7 oz pearl onions, peeled
04 - 8.8 oz cremini or button mushrooms, cleaned and quartered
05 - 2 medium carrots, sliced
06 - 2 garlic cloves, minced

→ Liquids

07 - 2 ½ cups dry red wine (e.g., Burgundy or Pinot Noir)
08 - 1 cup chicken stock

→ Pantry & Herbs

09 - 2 tbsp tomato paste
10 - 2 tbsp all-purpose flour
11 - 2 tbsp olive oil
12 - 2 tbsp unsalted butter
13 - 2 bay leaves
14 - 4 sprigs fresh thyme
15 - Salt and freshly ground black pepper, to taste

# How to Make It:

01 - Pat the chicken pieces dry with paper towels. Season evenly with salt and freshly ground black pepper.
02 - Heat 1 tablespoon olive oil in a large Dutch oven or heavy pot over medium heat. Add diced bacon and cook until crisp. Remove bacon with a slotted spoon and set aside.
03 - In the same pot, brown chicken pieces in batches over medium heat until golden on all sides. Remove and set aside.
04 - Add sliced carrots, pearl onions, and minced garlic to the pot. Sauté until lightly golden, about 5 minutes.
05 - Stir in tomato paste and all-purpose flour. Cook and stir continuously for 1 minute to form a base.
06 - Return chicken and crispy bacon to the pot. Pour in red wine and chicken stock. Add bay leaves and thyme sprigs. Scrape up any browned bits from the bottom.
07 - Bring the mixture to a simmer. Cover and reduce heat to low. Cook gently for 1 hour and 30 minutes, or until chicken is tender.
08 - While chicken simmers, heat 1 tablespoon unsalted butter and 1 tablespoon olive oil in a skillet over medium-high heat. Sauté mushrooms until nicely browned, about 5 minutes. Set aside.
09 - Remove lid from the Dutch oven during the last 15 minutes of cooking to lightly reduce the sauce. Stir in sautéed mushrooms. Adjust seasoning with salt and pepper.
10 - Discard bay leaves and thyme sprigs. Serve hot with optional fresh parsley garnish.

# Expert Tips:

01 -
  • The sauce becomes this glossy, wine-dark magic that clings to tender chicken in the most satisfying way.
  • It actually tastes better the next day, which means you get to enjoy the effort twice.
  • It feels fancy enough for guests but honest enough for a quiet night when you need something real.
02 -
  • If your sauce is too thin at the end, it means the braising liquid didn't reduce enough—don't panic, just simmer it uncovered for 10 more minutes while the chicken stays warm on the side.
  • Browning the chicken properly is non-negotiable; rushing this step makes the whole dish taste thin and flat, so take your time.
03 -
  • Don't skip the separate browning of mushrooms—it keeps them from turning into dark, waterlogged disappointments in the braising liquid.
  • Taste the braising liquid before adding wine; if your stock is already salty, you'll need less seasoning at the end.
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