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Coq Au Vin (Chicken in Red Wine)

A fancy dinner that's perfect for entertaining or Valentine's day! Be sure to use quality chicken stock and good red wine such as a Burgandy.

Course dinner, Main Course
Cuisine French
Keyword chicken dinner, coq au vin
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings 6 servings

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 4 ounces bacon or pancetta (cut into 1" pieces)
  • 4 pounds chicken thighs or thighs with drumsticks
  • quality sea salt and freshly ground black pepper
  • 1 yellow onion, peeled and diced
  • 1 large clove garlic, peeled and minced
  • 2 cups good quality red wine (such as a Burgandy)
  • 1 cup good quality chicken stock
  • 4 med size carrots, sliced 1/2"
  • 4 fresh thyme sprigs
  • 4 sprig rosemary
  • 3 tablespoons room temp butter, divided
  • 3 tablespoons all purpose flour
  • 1/2 pound crimini mushrooms, quartered
  • 1 cup frozen pearl onions (optional)

Instructions

  1. Preheat oven to 250 degrees and place oven rack in center position. Prep bacon/pancetta.

  2. On the cooktop: heat Dutch oven on medium heat. When hot add olive oil and bacon or pancetta to pot. Cook until golden brown (6-8 minutes) Remove from pan and place on paper towels. While bacon cooks: prep onion and sprinkle chicken generously with salt and pepper. .

  3. Once bacon is removed from pan, brown both sides of chicken in the bacon fat until skin is golden brown. You may have to work in batches if chicken doesn't fit in the pan in a single layer. Once chicken is nice and browned place on separate plate, set aside. While chicken cooks: prep mushrooms, carrots and garlic..

  4. Place onions into pan, add 1 1/2 teaspoons sea salt and 1 teaspoon pepper to pan. Sauté for 8-10 minutes until onions begin to brown. Use a spatula to stir frequently while scraping any brown bits from bottom of pan (yum flavor!) Add minced garlic and cook for one more minute.

  5. Add bacon, chicken and any juices from the plate back into Dutch oven. Add red wine, chicken stock, carrots, thyme and rosemary, bring to a simmer. Put lid on pot and place in the oven for 30-35 minutes (until chicken is no longer pink) Place Dutch oven back on the stove top (no heat).

  6. Use a fork to combine 2 tablespoons butter and the 3 tablespoons flour, add to the Dutch oven, stir. If using frozen pearl onions, add now. Stir, cover and set aside. Place a small sauce pan on cooktop, add 1 tablespoon butter, sauté mushrooms for 10 minutes, until golden. Add to pot, bring stew to a simmer and cook for 10 more minutes. Serve! You can serve alone, with mashed potatoes, mashed cauliflower, or rice! Pro tip: the pancetta/bacon will sink to the bottom of the pan, be sure to scoop that stuff up!