Coq au Vin Recipe

Ingredients

• 8chicken thighs, skin trimmed; seasoned with salt and pepper (half can be replaced with chicken drumsticks)
• 475 ml (2 cups)dry red wine, such as pinot noir
• 240 ml (1 cup)chicken stock
• 4 slicesthick-cut bacon, cut into large pieces
• 1 mediumonion, chopped
• 450 g (16 oz)mushrooms, halved or quartered depending on size
• 6 clovesgarlic, minced
• 2 mediumcarrots, cut into 2.5 cm (1-inch) pieces
• 30 g (1/4 cup)plain flour (see recipe notes for a gluten-free option)
• 2 tablespoonstomato purée
• 1 tablespoonWorcestershire sauce (or soy sauce, tamari or coconut aminos)
• 1bay leaf
• 1 large sprig (or 1 1/2 teaspoons dried)thyme
• 160 g (1 cup)pearl onions, peeled if fresh or fully thawed if frozen
• To tastesalt and pepper

Instructions

1. 1

   Marinate chicken

   Put the seasoned chicken thighs in a large bowl and pour in the wine and chicken stock, ensuring the chicken is submerged. Leave it to marinate while you prepare the vegetables, or for up to overnight. This step is optional but recommended.

2. 2

   Cook bacon

   Fry the bacon in a large Dutch oven or pan over medium heat until crisp. Lift it out with a slotted spoon and set it on a paper-towel-lined plate. Keep the bacon fat in the pan for browning the chicken.

3. 3

   Brown chicken

   Take the chicken out of the marinade, keeping the wine, and pat it thoroughly dry with paper towels. Heat the bacon fat over medium-high heat. When it is sizzling, add the chicken skin-side down, working in two batches if needed to avoid crowding. Turn the thighs once the skin is golden and releases easily, then cook for a further 2 minutes. Transfer to a plate.

4. 4

   Cook vegetables

   Leave 2 tablespoons of fat in the pan and discard the rest, then lower the heat to medium. Add the onion and cook for 4–5 minutes until softened. If the browned bits look as though they may burn, add about 1 tablespoon of water, scrape the pan and continue cooking. Add the mushrooms and cook for 5 minutes, scraping the pan as their liquid evaporates; stir in the garlic and carrots and cook for 1 minute more.

5. 5

   Simmer stew

   Stir the flour through the vegetables and cook for about 1 minute, stirring constantly, until fragrant. Pour in the reserved wine and chicken stock, scraping the bottom of the pan well. Mix in the tomato purée and Worcestershire sauce, bring to the boil, then reduce the heat to medium-low. Stir in the bacon and fresh pearl onions; if using frozen onions, add them during the final 15 minutes of cooking. Nestle the chicken into the pot and spoon liquid over it. Add the bay leaf and thyme, cover and simmer for 45–50 minutes, until the vegetables are tender and the thickest part of the thighs reaches 79°C (175°F) on a meat thermometer.

6. 6

   Season and serve

   If the sauce is thinner than you would like, simmer it uncovered for a few minutes to reduce. Remove the bay leaf and thyme sprig, then taste and adjust the seasoning before serving.

What is coq au vin?

Coq au vin is a French braise in which chicken cooks slowly in wine with vegetables and savoury additions. Its name means “rooster in wine”, reflecting the dish’s traditional association with cooking a mature bird until tender.

This version uses chicken thighs, bacon, mushrooms and pearl onions for a hearty, one-pot stew. Browning the chicken and vegetables first gives the sauce a deeper flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 436 calories, 24g protein, 15g carbs, 26g fat.

The chicken provides much of the protein, while the bacon contributes fat; the flour, wine and vegetables contribute carbohydrates. Pair a portion with a green vegetable or salad for a balanced plate, or add potatoes or bread if you want a more substantial meal.

Choosing the ingredients

Wine: Choose a dry red wine that you would be happy to drink, such as pinot noir. It forms the braising liquid, so its flavour carries through the sauce.

Chicken: Thighs suit a long, covered simmer and remain tender. Drumsticks can replace up to half of them, as suggested in the ingredient list.

Onions: Fresh pearl onions go into the pot before simmering. Frozen ones need to be fully thawed and are added only for the final 15 minutes.

Build flavour in the pan

Bacon fat: Cooking the bacon first leaves fat in the pan for browning the chicken. Keep 2 tablespoons for cooking the vegetables, as directed, and remove the excess.

Browned bits: The fond left by the chicken and bacon adds savoury flavour to the sauce. Scrape it up as the vegetables cook and again when you add the wine and stock.

Get the chicken ready

Dry skin: After marinating, pat the chicken thoroughly dry before it goes into the hot fat. This helps the skin brown rather than steam.

Work in batches: Leave space between the thighs in the pan. If they are crowded, brown them in two batches so they can make good contact with the pan.

Judge the simmer

Gentle heat: After bringing the liquid to the boil, lower the heat to medium-low and cover the pot. A steady, gentle simmer cooks the chicken and vegetables without rapidly reducing the sauce.

Doneness: The vegetables should be tender, and the thickest part of each thigh should reach 79°C (175°F). If the sauce still seems thin, reduce it uncovered for a few minutes after the chicken is cooked.

Make the sauce work

Flour: Stir it through the vegetables and cook it for about 1 minute before adding the liquids. Keep stirring so it coats the vegetables evenly and does not catch on the bottom.

Gluten-free option: The recipe description mentions a gluten-free option, but the supplied method does not specify a substitute or quantity. Use a suitable gluten-free alternative according to its packaging.

Serving ideas

Serve the stew hot, with enough sauce to spoon over each portion. Bread, potatoes or rice can accompany it, though they are not included in the recipe ingredients.

A simple green vegetable or salad makes a fresh contrast to the rich wine sauce and bacon.

Recipe notes & tips

• Choose a dry red wine with a flavour you enjoy drinking.
• Pat the chicken dry after marinating to help it brown properly.
• Brown the chicken in batches if the pan is crowded.
• Keep the bacon fat for browning the chicken and cooking the vegetables.
• Add about 1 tablespoon of water and scrape the pan if the browned bits start to look as though they may burn.
• Add frozen pearl onions during the final 15 minutes of simmering.

Variations

• Use drumsticks: Replace up to half of the chicken thighs with drumsticks, as suggested in the recipe.
• Choose another red wine: Use a different dry red wine in place of pinot noir.
• Swap the sauce seasoning: Replace Worcestershire sauce with soy sauce, tamari or coconut aminos.
• Use dried thyme: Replace the large fresh sprig with 1 1/2 teaspoons of dried thyme.
• Make it gluten-free: The recipe description notes a gluten-free option; choose a suitable alternative for the flour, since the supplied method gives no specific substitute.

Common mistakes to avoid

• Crowding the chicken: The thighs will brown less evenly; cook them in two batches if needed.
• Leaving the chicken wet: Excess moisture makes browning harder; pat it thoroughly dry after marinating.
• Discarding the bacon fat: It is used to brown the chicken; keep it in the pan for that step.
• Letting the fond burn: Add about 1 tablespoon of water and scrape the pan before continuing.
• Adding frozen onions too early: They may become too soft; add them for the final 15 minutes instead.
• Skipping the final sauce check: If the liquid is too thin, remove the lid and simmer for a few minutes to reduce it.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat gently in a covered pan until piping hot throughout, adding a splash of water if the sauce has thickened too much.

Frequently asked questions