Coq Au Vin

This cozy Coq Au Vin is tender chicken braised in red wine with bacon, mushrooms, and pearl onions—rich, rustic, and perfect for guests.

Course Chicken Dinner

Cuisine French

Keyword french chicken recipes

Prep Time 30

Cook Time 1 45

Marinating Time 2

Total Time 4 15

Servings servings

Calories 678kcal

Author Kathleen

Ingredients

For the Marinade:

3 cups full-bodied red wine Burgundy, Pinot Noir, or Syrah
1 dried bay leaf
6 sprigs fresh thyme
1 (3 1/2–4 1/2 pound) whole chicken, cut into 8 pieces (2 breasts, 2 thighs, 2 drumsticks, 2 wings)

For the Stew:

4 ounces thick-cut bacon or lardons, diced (about 1 cup)
2 tablespoons olive oil, plus more as needed
1 large yellow onion, diced
3 large carrots, peeled and diced
2 ribs celery, diced
4 cloves garlic, minced
2 tablespoons tomato paste
3 tablespoons all-purpose flour
1/4 cup Cognac or brandy
1 1/2 - 2 cups low-sodium chicken stock. enough to nearly cover the chicken
2 1/2 teaspoons kosher salt divided
3/4 teaspoon freshly ground black pepper
2 tablespoons unsalted butter
8 ounces pearl onions, fresh or frozen, peeled
pinch granulated sugar
12 ounces cremini mushrooms, quartered
1 tablespoon sherry vinegar optional, for brightness

For the Garnish

chopped fresh parsley for garnish

US Customary - Metric

Instructions

Marinate the Chicken. Place the chicken pieces in a large bowl or zip-top bag. Add wine (3 cups), bay leaf (1), and thyme (6 sprigs). Cover and refrigerate for at least 2 hours, or overnight for a richer flavor and deeper color.
Render the Bacon. Remove the chicken from the marinade (reserve the liquid and herbs) and pat it very dry with paper towels. In a large Dutch oven, cook the bacon (4 ounces) over medium heat until golden and crisp, about 8–10 minutes. Remove with a slotted spoon and set aside, leaving the drippings in the pot.
Sear the Chicken. Season the chicken with 2 teaspoons of kosher salt and ½ teaspoon black pepper. Raise the heat to medium-high and sear the chicken in batches until deeply golden brown, about 3–5 minutes per side. Transfer the browned pieces to a plate.
Sauté the Aromatics. If the pot looks dry, add a tablespoon of olive oil. Add onion (1), carrots (3), and celery (2 ribs); cook until lightly browned, about 8 minutes.
Stir in garlic (4 cloves) and tomato paste (2 tablespoons); cook 1 minute more. 
Sprinkle flour (3 tablespoons) evenly over the vegetables, stirring to coat and cook off the raw flavor, about 1–2 minutes.
Deglaze with Cognac. Push the vegetables to one side of the pot. Pour in the Cognac (1/4 cup) and carefully ignite with a long lighter or match to flambé (optional).
Let the flames die down naturally, or simply simmer 1 minute if skipping the flame.
Add the Wine and Simmer. Pour in the reserved wine marinade, scraping up any browned bits from the bottom of the pot. Bring to a boil and reduce slightly, about 8–10 minutes. 
Add the browned chicken pieces (except the breasts) and half of the cooked bacon.
Add chicken stock (1 1/2 - 2 cups) until the chicken is nearly covered. Bring to a simmer, cover, and place in a 350°F (177ºC) oven for 45 minutes.
Add the Breasts. After 45 minutes, remove the pot from the oven and add the chicken breasts on top. Cover and return to the oven for 20–25 minutes, or until all the chicken is tender and the breasts are just cooked through (juices should run clear).
Cook Mushrooms and Onions. While the chicken finishes cooking, melt butter (2 tablespoons) with a drizzle of olive oil in a skillet over medium-high heat. 
Add pearl onions with a pinch of sugar and salt; sauté for 10–12 minutes, until lightly browned and tender. 
Add mushrooms and cook for another 8 minutes, until golden. Stir in sherry vinegar (1 tablespoon - if using), then set aside.
Strain and Reduce the Sauce. Transfer the chicken to a platter and tent loosely with foil.
Strain the braising liquid through a fine-mesh sieve into a saucepan, pressing the solids to extract maximum flavor. Simmer the liquid over medium heat until thick enough to coat the back of a spoon, 10–12 minutes.
Skim off excess fat and season with remaining salt and pepper, to taste.
Combine and Serve. Return the chicken, pearl onions (8 ounces), mushrooms (12 ounces), and remaining bacon to the pot.
Spoon the sauce over the top and simmer gently for 5 minutes to meld the flavors. Sprinkle with fresh parsley before serving.

Notes

Go for “deep golden,” not just “light brown.” That browning on the chicken is basically flavor concentrate—your sauce will taste richer and look more beautifully burgundy.
If the pot looks dry, don’t panic—add a little oil. Bacon drippings vary, and a splash of olive oil keeps your aromatics from scorching while still building that same savory base.
Want the sauce extra glossy? Stir in a small knob of butter right at the end—instant restaurant shine.
The vinegar is optional… but it’s a secret weapon. A tiny splash of sherry vinegar perks up the whole pot and makes the sauce taste “finished,” not flat.
Coq Au Vin loves a rest. If you can, make it the day before. The flavors settle into each other and somehow taste even more luxurious the next day.

Nutrition