Coq au Vin

Coq au Vin


This classic French recipe is a braise that keeps chicken moist and flavorful. Use whole pieces of a chicken.

  • 1 roaster chicken (5 to 6 pounds), cut into pieces
  • Salt and fresh cracked black pepper
  • 6 slices thick cut bacon, cut into pieces
  • 1 onion, minced
  • 2 carrots, peeled and diced
  • 2 stalks celery, peeled and diced
  • 3 cloves garlic, minced
  • 3 tablespoons flour
  • 1 cup dry red wine
  • 1 cup chicken stock
  • 2-3 tablespoons chopped fresh thyme
  • 1 cup pearl onions
  • 2 tablespoons butter
  • 2 cups button mushrooms, quartered
  • 1/4 cup chopped fresh parsley


  1. Season chicken pieces liberally with salt and pepper.
  2. In a large dutch oven or pot, cook bacon over medium-high heat until crisp.
  3. Using a slotted spoon, remove bacon bits to a platter.
  4. Add chicken pieces to the bacon fat in the pan and brown on all sides.
  5. Using tongs, remove browned chicken from pan and set on platter with bacon.
  6. Add minced onion, carrots, and celery to the pan and cook in bacon fat until they begin to brown, about 5 minutes.
  7. Add garlic and stir until it releases its scent, about 30 seconds.
  8. Add flour and cook, stirring, until flour loses raw flavor, about 2-3 minutes.
  9. Add wine to pan, scraping all of the browned bits off the bottom.
  10. Add chicken stock, thyme, and pearl onions.
  11. Return chicken and bacon to the pan, pouring in any juices that have collected on the platter, as well.
  12. Bring to a boil and reduce heat to medium and cover the pan. Simmer for one hour.
  13. While stew is simmering just before serving, heat a sauté pan on medium high heat with butter.
  14. When butter is hot, add mushrooms. Allow them to sit in contact with the pan without stirring until they release their juices and the liquid evaporates, about 5 to 7 minutes.
  15. Continue cooking mushrooms, stirring, until they are browned.
  16. Serve stew garnished with mushrooms and chopped fresh parsley.
Coq au Vin