Coq au Vin

Ingredients

• 6 slices (170 g; 6 oz)bacon
• 8 chicken thighs (1.6–1.8 kg; 3½–4 lb)chicken thighs
• to tastesalt and black pepper
• 227 g (8 oz)cremini or white mushrooms, thickly sliced
• 1 medium (about 225 g; 1½ cups diced)yellow onion, diced
• 4 cloves (20 ml; 4 tsp), mincedgarlic
• 30 ml (2 tbsp)tomato paste
• 475 ml (2 cups)dry red wine, such as Pinot Noir or Côtes du Rhône
• 590 ml (2½ cups), plus more if neededlow-sodium chicken broth, homemade or shop-bought
• 10 ml (2 tsp), choppedfresh thyme
• 10 ml (2 tsp), choppedfresh rosemary
• 3 medium, peeled and cut into 2.5 cm (1-inch) chunkscarrots
• 43 g (3 tbsp)unsalted butter
• 24 g (3 tbsp)plain flour
• 30 ml (2 tbsp), choppedfresh parsley, for garnish

Instructions

1. 1

   Cook the bacon

   Heat a large pot or braiser over a medium heat and lightly coat it with non-stick cooking spray. Cook the bacon until just crisp, then transfer it to a paper-towel-lined plate to drain and refrigerate. Leave the bacon fat in the pot.

2. 2

   Brown the chicken

   Pat the chicken thighs dry with paper towels and season both sides with salt and pepper. Return the pot to the heat and sear 4 thighs skin-side down until golden underneath, about 4 minutes. Turn and brown for another 2–3 minutes, then transfer to a plate. Repeat with the remaining 4 thighs and place them on the same plate.

3. 3

   Cook the vegetables

   Lower the heat to medium and sauté the mushrooms for 3 minutes. Add the onion and sauté for another 3 minutes, then stir in the garlic and cook for 30 seconds. Add the tomato paste and cook, stirring, for 30 seconds.

4. 4

   Add wine and herbs

   Pour in the red wine, scraping up the browned bits from the bottom of the pot. Stir in the chicken broth, thyme and rosemary. Bring to a simmer, then lower the heat and simmer gently for 10 minutes.

5. 5

   Simmer the chicken

   Return the chicken to the pot and add the carrots, stirring to combine. Cover and simmer for 45 minutes, stirring gently once halfway through.

6. 6

   Thicken the sauce

   During the last few minutes of the chicken's cooking time, melt the butter in a small saucepan over a medium heat. Add the flour and cook, stirring, for 1½ minutes. While whisking, gradually ladle about 355 ml (1½ cups) of liquid from the chicken pot into the butter and flour mixture; it should thicken quickly.

7. 7

   Finish the stew

   Pour the thickened sauce mixture into the pot with the chicken, add the bacon and stir.

8. 8

   Garnish and serve

   Serve the stew with the chopped parsley scattered over the top.

What is coq au vin?

Coq au vin is a French braise in which chicken is cooked slowly with wine and savoury additions. The name means “rooster in wine”, and the dish is traditionally associated with French country cooking.

This version uses chicken thighs, bacon, mushrooms and carrots in a red-wine broth. Browning the chicken and vegetables first builds a rich base before the covered simmer brings everything together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 598 calories, 33g protein, 12g carbs, 41g fat.

The carrots and onion contribute most of the carbohydrates, while the bacon, chicken skin and butter provide much of the fat. Chicken thighs and bacon contribute protein, with the broth and vegetables adding smaller amounts. Balance the plate with a green vegetable or salad alongside the stew.

Build flavour in the pot

Bacon fat: cooking the bacon first leaves a savoury fat for searing the chicken and sautéing the vegetables. Keep it in the pot as directed so those browned flavours carry into the sauce.

Fond: the browned bits left after searing are valuable flavour. Scrape them up with the wine so they become part of the stew rather than sticking to the pot.

Choose the wine and herbs

Red wine: choose a dry wine you would be happy to drink, such as Pinot Noir or Côtes du Rhône. Its acidity and fruitiness give the broth character as it simmers.

Fresh herbs: thyme and rosemary add a fragrant, savoury note. They go into the liquid before the long simmer, giving their flavour time to infuse the chicken and vegetables.

Get a good sear

Work in batches: the recipe browns 4 thighs at a time so they can sit against the hot pot rather than crowding one another. Start skin-side down and give the skin about 4 minutes before turning.

Leave space: if the pieces are packed tightly, they are more likely to steam than brown. Transfer each batch to a plate while you sear the next.

Thicken without lumps

Cook the flour: stir it into the melted butter for 1½ minutes to make the thickening base. Keep stirring so it cooks evenly.

Whisk in the liquid: add about 355 ml (1½ cups) of the hot stew liquid gradually while whisking. This helps the mixture turn smooth and thick before you stir it back into the pot.

Check the simmer and texture

Gentle heat: after the initial simmer, keep the pot at a low simmer for the 45-minute covered cook. A vigorous boil can make the chicken and vegetables cook less gently.

Tender chicken: the thighs should be cooked through and tender after the stated simmer. Stir gently once halfway through to move the ingredients without breaking them up.

Serving ideas

Sauce-friendly sides: serve the stew with mashed potatoes, boiled potatoes or crusty bread to make the most of the wine-rich sauce.

Something fresh: a simple green salad or steamed green vegetables provide a fresh contrast to the rich chicken, bacon and butter.

Recipe notes & tips

• Pat the chicken skin dry before seasoning to help it brown in the pot.
• Sear the thighs in two batches, as directed, to leave room for browning.
• Scrape the browned bits from the pot as you pour in the wine.
• Keep the covered stew at a low simmer rather than letting it boil hard.
• Whisk the hot cooking liquid into the butter and flour mixture gradually.
• Add the parsley just before serving for a fresh finish.

Variations

• Use white mushrooms: swap in thickly sliced white mushrooms for the cremini.
• Choose another dry red: use a different dry red wine in place of Pinot Noir or Côtes du Rhône.
• Add pearl onions: include peeled pearl onions with the vegetables for another classic stew addition.
• Serve with noodles: spoon the stew over cooked noodles to catch the sauce.
• Use extra herbs: add a little more chopped thyme or rosemary if you prefer a more pronounced herbal note.

Common mistakes to avoid

• Crowding the chicken: it can prevent proper browning; sear the thighs in two batches.
• Skipping the fond: browned bits add flavour; scrape them up when adding the wine.
• Boiling too vigorously: a hard boil can be rough on the chicken; reduce the heat to a gentle simmer.
• Adding the flour directly to the stew: it may form lumps; make the butter-and-flour mixture separately and whisk in the cooking liquid.
• Pouring in the liquid too quickly: the thickening mixture may not turn smooth; ladle it in while whisking.
• Stirring roughly: the thighs and carrots can break apart; stir gently at the halfway point.

How to store

Cool leftovers promptly and store them in a covered container in the fridge for up to 3–4 days. Reheat gently in a saucepan until steaming throughout, adding a splash of chicken broth if the sauce has thickened too much.

Frequently asked questions