Coq au Vin French Wine Chicken Stew

Name: Coq au Vin French Wine Chicken Stew
Prep time: 35 min
Cook time: 1 h 45 min
Total time: 2 h 20 min
Yield: 4 servings
Ingredients: 4 pcs Chicken thighs (bone-in, skin-on); 4 pcs Chicken drumsticks (bone-in, skin-on); 150 g Smoked bacon lardons; 250 g Button mushrooms, quartered; 200 g Pearl onions, peeled; 2 medium Carrots, sliced; 3 cloves Garlic, minced; 750 ml Dry red wine (e.g., Pinot Noir or Burgundy); 250 ml Chicken broth; 50 ml Brandy (optional); 1 tbsp Tomato paste; 3 sprigs Fresh thyme sprigs; 1 leaf Bay leaf; 2 tbsp All-purpose flour; 30 g Unsalted butter; 2 tbsp Olive oil; null to taste Salt; null to taste Freshly ground black pepper; null to taste Fresh parsley, chopped (for garnish)

Difficulty

medium

Time

2h 20m

Price Category

average

Calories

Medium

Coq au Vin is a classic French dish, a rich and flavorful chicken stew braised in red wine with bacon, mushrooms, and pearl onions. This slow-cooked meal is a perfect choice for an elegant dinner party or a cozy family lunch. The wine adds depth and complexity to the sauce, while the chicken becomes incredibly tender. Prepare this timeless dish and bring the flavors of France to your table!

Steps

Prep and Sear

Season chicken pieces generously with salt and pepper. In a large, heavy-bottomed pot or Dutch oven over medium-high heat, cook the bacon lardons until crispy. Remove bacon and set aside, leaving rendered fat in the pot. Sear chicken pieces in batches until golden brown on all sides, then remove and set aside.

Sauté Vegetables

In the same pot (add a little olive oil if needed), sauté the pearl onions, carrots, and mushrooms for 5-7 minutes until slightly softened. Add minced garlic and tomato paste, cooking for another 1 minute.

Flambé and Deglaze

If using brandy, pour it into the pot and carefully ignite with a long match (optional). Let the alcohol burn off, then stir in the flour and cook for 1 minute. Pour in the red wine and chicken broth, scraping up any browned bits from the bottom of the pot. Add the thyme sprigs and bay leaf.

Simmer and Braise

Return the chicken and cooked bacon to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 to 2 hours, or until the chicken is very tender. Stir occasionally. Taste and adjust seasoning with salt and pepper as needed.

Serve

Remove thyme sprigs and bay leaf. Stir in a knob of butter for a richer, glossier sauce. Serve hot, garnished with fresh chopped parsley, alongside mashed potatoes, boiled potatoes, or crusty bread.

	Per 100g	Per Serving 350g
Calories	280 kcal	980 kcal
Protein	25g	87.5g
Fat	15g	52.5g
Carbohydrate	8g	28g
Fiber	1g	3.5g
Sugar	2g	7g

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poultry

slow-cooked

for guests

main course

tender

French

all seasons

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Coq au Vin French Wine Chicken Stew

Difficulty

Time

Price Category

Calories

ingredients

Steps

Prep and Sear

Sauté Vegetables

Flambé and Deglaze

Simmer and Braise

Serve

Extra Tips

► For the best flavor, use a good quality dry red wine that you would enjoy drinking on its own.

► If possible, prepare Coq au Vin a day in advance; the flavors will meld and deepen, making it even more delicious the next day.

► Flambéing the brandy is optional but adds an extra layer of flavor. If you skip it, simply bring the brandy to a simmer to burn off the alcohol.

Nutrition