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Coq au Vin

A classic French dish featuring chicken braised in red wine with mushrooms, onions, and aromatic herbs.
Prep Time15 minutes
Cook Time2 hours
Total Time2 hours 15 minutes
Course: Main
Cuisine: French
Keyword: Comfort Food
Servings: 4 servings

Equipment

  • Dutch Oven
  • Cutting Board
  • Knife
  • Measuring Cups
  • Measuring Spoons
  • Wooden Spoon

Ingredients

Chicken

  • 4 thighs Chicken thighs (bone-in and skin-on) For added flavor
  • 4 drumsticks Chicken drumsticks (bone-in and skin-on) For added flavor

Cooking Oil

  • 2 tablespoons Olive oil For browning the chicken

Vegetables

  • 1 large Onion, chopped For a base of flavor
  • 2 carrots Carrots, sliced Adds sweetness and color
  • 2 cloves Garlic, minced Provides aromatic depth
  • 8 ounces Button mushrooms, halved For earthiness

Broths

  • 1 cup Low-sodium chicken broth To build the sauce
  • 2 cups Vegetable broth For added flavor and moisture

Condiments

  • 2 tablespoons Tomato paste For richness and color

Herbs and Spices

  • 1 tablespoon Fresh thyme leaves Herbal notes that elevate the dish
  • 1 leaf Bay leaf For an aromatic backdrop
  • 1 teaspoon Dried rosemary Adds depth of flavor

Seasoning

  • Salt and pepper to taste For seasoning

Onions

  • 1 cup Pearl onions, peeled For sweetness and texture

Garnish

  • 2 tablespoons Fresh parsley, chopped For garnish

Instructions

  • 1. Pat the chicken thighs and drumsticks dry with paper towels. Season generously with salt and pepper on all sides.
  • 2. In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Add the chicken pieces, skin-side down, and brown for about 5-7 minutes on each side until golden brown. Remove and set aside.
  • 3. In the same pot, add the chopped onion and sliced carrots. Sauté for about 5 minutes until the onions become translucent. Add the minced garlic and cook for an additional minute.
  • 4. Add the halved mushrooms and cook for about 4-5 minutes until they begin to soften.
  • 5. Stir in the tomato paste and cook for another minute.
  • 6. Return the browned chicken to the pot, pour in the chicken and vegetable broth, and add thyme, bay leaf, and rosemary.
  • 7. Bring to a gentle simmer, cover, and reduce heat to low. Cook for 1.5 to 2 hours.
  • 8. Remove the chicken and skim excess fat from the sauce. Add pearl onions and return chicken to the pot. Simmer for another 15-20 minutes.
  • 9. Adjust seasoning with salt and pepper as needed. Serve hot, garnished with parsley.

Notes

Coq au Vin can be made a day in advance, and the flavors improve as it sits. It also freezes well for up to three months.