Name: Coq au Vin
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Cuisine: French
Ingredients: 1.2 – 1.5kg / 2.5 – 3 lb chicken thighs and drumsticks, bone-in, skin on; 1/2 tsp salt and pepper, each; 1 tbsp olive oil; 200g / 7oz speck or streaky bacon, chopped; 1 brown onion, chopped; 2 garlic cloves, minced; 2 tbsp tomato paste; 2 tbsp flour; 750ml / 25 oz bottle red wine (e.g., Pinot Noir, Merlot); 2 cups (500ml) chicken stock; 2 tsp thyme leaves (or 1 tsp dried); 2 dried bay leaves; 300g / 10oz mushrooms, halved; 20 pickling onions or pearl onions, peeled; 30g / 2 tbsp butter; Fresh thyme sprigs, for garnish (optional)

Description

Coq au Vin is a classic French chicken stew braised in red wine with mushrooms, bacon, onions, and garlic. Rich, hearty, and deeply flavorful, it’s perfect for a comforting dinner.

Ingredients

1.2 – 1.5kg / 2.5 – 3 lb chicken thighs and drumsticks, bone-in, skin on
1/2 tsp salt and pepper, each
1 tbsp olive oil
200g / 7oz speck or streaky bacon, chopped
1 brown onion, chopped
2 garlic cloves, minced
2 tbsp tomato paste
2 tbsp flour
750ml / 25 oz bottle red wine (e.g., Pinot Noir, Merlot)
2 cups (500ml) chicken stock
2 tsp thyme leaves (or 1 tsp dried)
2 dried bay leaves
300g / 10oz mushrooms, halved
20 pickling onions or pearl onions, peeled
30g / 2 tbsp butter
Fresh thyme sprigs, for garnish (optional)

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Instructions

Season chicken with salt and pepper. Heat oil in a large heavy-based pot over high heat and brown chicken in batches. Remove and set aside.
Add bacon and cook until golden. Add onion and cook for 3 minutes. Add garlic and cook for 1 minute.
Stir in tomato paste and cook for 2 minutes. Sprinkle flour and stir through.
Pour in wine, scraping up brown bits from the bottom. Stir in stock, thyme, and bay leaves.
Return chicken to pot. Cover and simmer for 20 minutes on low heat.
Add mushrooms and pearl onions. Simmer uncovered for 30–40 minutes until sauce is reduced and chicken is tender.
Stir in butter, adjust seasoning to taste. Garnish with thyme sprigs if desired and serve.

Notes

Use a good-quality red wine for best flavor—Pinot Noir or Merlot are recommended.
Can be made a day ahead; flavors deepen with time.
Serve with mashed potatoes, rice, or crusty bread.
Peeling pearl onions is easier if blanched in hot water for 1 minute first.

Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Category: Dinner
Method: Braising
Cuisine: French

Nutrition

Serving Size: 1 serving
Calories: 520
Sugar: 4g
Sodium: 850mg
Fat: 28g
Saturated Fat: 9g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 2g
Protein: 40g
Cholesterol: 140mg