Chef John's Coq au Vin Recipe

This coq au vin recipe will impress even the pickiest of dinner guests. Coq au vin is a traditional French chicken stew where chicken thighs are braised in red wine sauce with bacon, mushrooms, and fresh herbs. Although it may sound fancy, it is surprisingly easy to prepare at home.

Coq Au Vin Ingredients

• 6 bone-in, skin-on chicken thighs
• Kosher salt and freshly ground black pepper to taste
• 8 ounces bacon, sliced into -inch pieces
• 10 large button mushrooms, quartered
• large yellow onion, diced
• 2 shallots, sliced
• 2 teaspoons all-purpose flour
• 2 teaspoons butter
• 1 cups red wine (preferably Burgundy or Pinot Noir)
• 6 sprigs fresh thyme
• 1 cup chicken broth

How to Make Coq Au Vin

Follow these easy steps to create a delicious coq au vin dish:

1. Preheat the oven to 375F (190C). Season the chicken thighs generously with salt and pepper on both sides.
2. Cook the bacon. In a large, oven-proof skillet, saut the bacon over medium-high heat, stirring occasionally, until browned and crispy, about 10 minutes. Transfer the cooked bacon to a plate lined with paper towels, leaving the bacon drippings in the skillet.
3. Brown the chicken. Increase the heat to high. Add the chicken thighs, skin-side down, into the skillet and cook for 2 to 4 minutes per side, or until golden brown. Transfer the chicken to a plate and discard all but 1 tablespoon of bacon drippings from the skillet.
4. Saut the vegetables. Lower the heat to medium-high. Add the mushrooms, onions, and shallots to the skillet along with a pinch of salt. Saut for 7 to 12 minutes, stirring occasionally, until the vegetables are golden and caramelized.
5. Incorporate the flour and butter. Stir in the flour and butter with the vegetables, cooking for about 1 minute to thicken the mixture.
6. Deglaze the pan. Pour the red wine into the skillet, scraping the browned bits from the bottom with a wooden spoon. Stir in the bacon and thyme, and let the wine simmer for 3 to 5 minutes until reduced by about one-third.
7. Add the broth and chicken. Pour the chicken broth into the wine mixture, stirring to combine. Return the chicken thighs to the skillet and bring everything to a simmer.
8. Transfer to the oven. Place the skillet in the preheated oven and cook for 30 minutes, basting the chicken with the pan juices halfway through.
9. Continue cooking. After 30 minutes, spoon the pan juices over the chicken and continue cooking for another 30 minutes or until the chicken is cooked through. The internal temperature should reach 165F (74C) when measured at the thickest part of the thigh.
10. Reduce the sauce. Once the chicken is done, transfer it to a platter. Place the skillet back on the stove over high heat and reduce the sauce until it thickens slightly, about 5 minutes. Skim off any excess fat as needed. Season with salt and pepper to taste, then discard the thyme sprigs.
11. Serve. Pour the sauce over the chicken and serve immediately.

What to Serve With Coq Au Vin

Coq au vin pairs beautifully with starchy side dishes that soak up the rich sauce. Try serving it with mashed potatoes, rice, French bread, or egg noodles.

How to Store Coq Au Vin

If you have leftovers, allow the coq au vin to cool, then transfer it to an airtight . Store in the refrigerator for up to 5 days. To reheat, warm it up in the microwave or on the stove.

Nutrition Facts (per serving)

• Calories: 255
• Total Fat: 19g (24% Daily Value)
• Saturated Fat: 7g (33% Daily Value)
• Cholesterol: 30mg (10% Daily Value)
• Sodium: 523mg (23% Daily Value)
• Total Carbohydrate: 5g (2% Daily Value)
• Dietary Fiber: 1g (3% Daily Value)
• Protein: 6g (12% Daily Value)
• Vitamin C: 2mg (3% Daily Value)
• Calcium: 13mg (1% Daily Value)
• Iron: 1mg (4% Daily Value)
• Potassium: 297mg (6% Daily Value)