French Coq au Vin (Rooster in Red Wine)

Name: French Coq au Vin (Rooster in Red Wine)
Prep time: 40 min
Cook time: 2 h 30 min
Total time: 3 h 10 min
Yield: 6 servings
Ingredients: 2 kg Bone-in, skin-on chicken thighs; 200 g Smoked bacon (diced); 400 g Button mushrooms (whole or halved); 300 g Pearl onions (peeled); 200 g Carrots (cut into thick rounds); 4 cloves Garlic (minced); 750 ml Dry red wine (e.g., Burgundy or Pinot Noir); 250 ml Chicken broth; 2 tbsp Tomato paste; 2 tbsp All-purpose flour; 50 g Butter; 2 tbsp Olive oil; 4 sprigs Fresh thyme; 2 leaves Bay leaves; 4 tbsp Fresh parsley (chopped, for garnish); null to taste Salt; null to taste Freshly ground black pepper

Difficulty

medium

Time

3h 10m

Price Category

average

Calories

Medium

Coq au Vin is a classic French one-pot dish, a true gem of Burgundian cuisine. This rich and flavorful stew combines tender chicken, red wine, bacon, mushrooms, and pearl onions to create an unforgettable culinary experience. It's a perfect choice for an elegant dinner or a cozy family lunch, especially on colder days. Let the aromas fill your kitchen as this wonderful dish slowly simmers to perfection.

Steps

Prep and Searing

Season the chicken thighs with salt and pepper. In a large, heavy-bottomed pot or Dutch oven, melt the butter with the olive oil over medium heat. Cook the bacon until crispy, then remove and set aside. In the rendered fat, sear the chicken thighs on both sides until golden brown, about 5-7 minutes per side, then remove and set aside.

Sauté Vegetables

Add the pearl onions, carrots, and mushrooms to the pot and sauté for 8-10 minutes until slightly softened and lightly browned. Stir in the minced garlic and tomato paste, cooking for another 2 minutes. Sprinkle in the flour and stir for 1 minute to coat the vegetables.

Simmer the Stew

Pour in the red wine and chicken broth, scraping up any browned bits from the bottom of the pot. Return the seared chicken thighs and crispy bacon to the pot. Add the fresh thyme sprigs and bay leaves. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5-2 hours, or until the chicken is very tender. Check occasionally and add more broth if needed.

Finish and Serve

Remove the thyme sprigs and bay leaves. Taste and adjust seasoning with salt and pepper as needed. Garnish with fresh chopped parsley and serve immediately.

	Per 100g	Per Serving 350g
Calories	250-300 kcal	875-1050 kcal
Protein	18-22g	63-77g
Fat	15-20g	52-70g
Carbohydrate	5-8g	17-28g
Fiber	1-2g	3.5-7g
Sugar	2-4g	7-14g

Download

poultry

stewed

for guests

main course

tender

French

all seasons

Hot

French Coq au Vin (Rooster in Red Wine)

Difficulty

Time

Price Category

Calories

ingredients

Steps

Prep and Searing

Sauté Vegetables

Simmer the Stew

Finish and Serve

Extra Tips

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

► This stew can be prepared a day in advance; the flavors often deepen and improve overnight. Reheat gently before serving.

► Serve with creamy mashed potatoes, boiled potatoes, or crusty baguette to soak up every last drop of the delicious sauce.

Nutrition