If you're in the mood for a hearty chicken dinner, why not give coq au vin a try? While the name sounds fancy, this chicken stew elevates humble ingredients into something special. It's aromatic and braised to perfection. Not only will our tasty coq au vin recipe smell great while it's cooking, but it will warm your belly — that's a promise.
How to Make Coq au Vin
This recipe for a classic coq au vin calls for chicken thighs, but you can use any type of bone-in, skin-on chicken pieces.
Coq au vin is also known as "chicken in wine" and was considered a peasant's food back in the day. Some historians date the dish back to King Henri IV of France.
- 6 pounds chicken thighs
- 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, peeled
- 2 tablespoons butter
- 2 cups button mushrooms, quartered
- ¼ cup chopped fresh parsley
- Season the chicken thighs with salt and pepper.
- In a large Dutch oven or pot, cook the bacon over medium-high heat until crisp.
- Using a slotted spoon, remove the bacon bits to a platter.
- Add the chicken pieces to the bacon fat in the pan and brown on all sides, 2-3 minutes per side.
- Using tongs, remove the browned chicken from the pan and set on the platter with the bacon.
- Remove all about 3 tablespoons of the rendered fat from the pot. To the remaining fat in the pan, add minced onion, carrots, and celery and cook, stirring occasionally, until they begin to brown. This takes about 5 minutes.
- Add garlic and stir until it releases its scent, about 30 seconds. Add flour and cook for about 2-3 minutes.
- Add the wine to the pan, scraping all the browned bits off the bottom.
- Add the chicken stock, thyme, and pearl onions.
- Return the chicken and bacon to the pan, pouring in any juices that have collected on the platter.
- Bring to a boil, and reduce heat to medium. Cover the pan. Simmer for 1 hour.
- While the stew is simmering, heat a sauté pan on medium-high heat. Add the butter and melt it until it bubbles.
- 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.
- Continue cooking mushrooms, stirring, until they are browned.
- Serve the stew garnished with the mushrooms and chopped fresh parsley.
Dreading the thought of peeling all those pearl onions? Soak them in very hot (almost boiling) water for 2-3 minutes, and the peels will slide right off.
A Delightful Coq au Vin to Warm the Soul
There's something universally heartwarming about diving into a warm bowl of chicken stew. If you're ever looking for a tasty dish to serve, surprise your guests with a traditional French coq au vin. It explodes with flavor in every bite. Now, that's a tasting experience like no other.