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Coq au Vin

A classic French dish that brings comforting and rich flavors with tender chicken, flavorful vegetables, and deep wine taste, perfect for special occasions or cozy dinners.
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Prep Time 24 minutes
Cook Time 2 hours
Total Time 2 hours 24 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: French
Calories: 620
Ingredients Method Notes

Ingredients
  

Chicken and Marinade
  • 4 pieces chicken thighs, bone-in, skin on (~220g / 7 oz each) Use bone-in thighs for more flavor.
  • 4 pieces chicken drumsticks Use drumsticks for a hearty texture.
  • 750 ml pinot noir red wine, or other dry red wine Use your favorite dry red wine for marinating.
  • 1 fresh bay leaf Dried bay leaf also works.
  • 3 sprigs thyme Substitute with 1 tsp dried thyme.
Vegetables and Flavorings
  • 16 pieces pearl onions or picking onions These add sweetness to the dish.
  • 400 g white mushrooms, halved Quarter if large.
  • 3 cloves garlic, finely minced Offers rich flavor.
  • 2 tbsp tomato paste Adds depth to the sauce.
  • 2 tbsp parsley, chopped For garnish.
Other Ingredients
  • 150 g bacon piece, cut into batons Adds smokiness.
  • 750 ml beef stock Use homemade or low-sodium if preferred.
  • 60 g unsalted butter For richness in the sauce.
  • 7 tbsp flour, plain / all-purpose For thickening the sauce.
  • 3-4 tbsp vegetable oil or canola oil For browning chicken.
  • 3/4 tsp salt, cooking/kosher salt or 1/2 tsp table salt Adjust based on taste.
  • 1/4 tsp black pepper

Method
 

Preparation
  1. The night before, marinate the chicken thighs and drumsticks in the red wine, bay leaf, and thyme. Let it sit in the fridge overnight.
Cooking
  1. Remove chicken from the marinade and pat dry. Heat oil in a large pot over medium-high heat. Brown the chicken on all sides and set aside.
  2. In the same pot, add bacon and cook until crispy, then add pearl onions and mushrooms. Sauté until the onions are soft.
  3. Add minced garlic and tomato paste, stirring well. Sprinkle flour over the mixture and cook for 1 minute.
  4. Slowly add the beef stock and marinated wine while stirring. Return the chicken to the pot, add salt, pepper, and bay leaf.
  5. Cover and simmer on low for about 1.5 to 2 hours until chicken is tender.

Notes

Marinating overnight enhances flavor, and browning the chicken and vegetables adds depth. For a thicker sauce, simmer uncovered for a while.