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Classic French Coq au Vin

Traditional French braised chicken in red wine with vegetables, bacon, and herbs - a rich, elegant comfort food classic.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
marinating time 2 hours
Total Time 1 hour 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: European, French
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Chicken and Marinade
  • 1 whole chicken 3-4 pounds, cut into 8 pieces
  • 2 cups dry red wine Burgundy or Pinot Noir preferred
  • 2 bay leaves
  • 3 sprigs fresh thyme
  • 2 cloves garlic smashed
  • 1 tsp salt and pepper to taste
Braising Ingredients
  • 6 ounces thick-cut bacon diced
  • 2 tbsp olive oil
  • 1 large onion sliced
  • 2 carrots cut into 2-inch pieces
  • 3 cloves garlic minced
  • 2 tbsp tomato paste
  • 3 tbsp all-purpose flour
  • 2 cups chicken broth
  • 12 ounces pearl onions peeled
  • 1 pound mixed mushrooms halved
  • 2 tbsp fresh parsley chopped
  • 2 tbsp butter

Equipment

  • Dutch oven or heavy pot
  • Large mixing bowl
  • Cutting board
  • Sharp knife
  • Wooden spoon
  • Slotted spoon

Method
 

  1. Place chicken pieces in a large bowl with wine, bay leaves, thyme, and smashed garlic. Season with salt and pepper. Cover and refrigerate for at least 2 hours, preferably overnight.
  2. Remove chicken from marinade, reserving the liquid. Pat chicken completely dry with paper towels. Strain the marinade and set aside.
  3. In a large Dutch oven, cook diced bacon over medium heat until crispy. Remove bacon and set aside, leaving fat in pot.
  4. Add olive oil to bacon fat. Season chicken with salt and pepper. Sear chicken pieces skin-side down until golden brown, 5-6 minutes per side. Remove and set aside.
  5. Add sliced onion and carrots to pot. Cook until softened, about 5 minutes. Add minced garlic and cook 1 minute until fragrant.
  6. Stir in tomato paste and cook 1 minute. Sprinkle flour over vegetables and stir constantly for 2 minutes.
  7. Slowly pour in reserved marinade, scraping up browned bits. Add chicken broth and bring to simmer. Return chicken and bacon to pot.
  8. Cover and braise in 325°F oven or stovetop over low heat for 45 minutes to 1 hour until chicken is tender.
  9. Sauté pearl onions until golden, add mushrooms and cook until tender. Season with salt and pepper.
  10. Add sautéed vegetables to pot during last 15 minutes of cooking. Stir in butter and parsley before serving.

Notes

Best served over mashed potatoes or with crusty French bread. The dish improves with time and can be made ahead. Use a wine you'd enjoy drinking as the flavor concentrates during cooking.