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Coq au Vin French chicken stew in a Dutch oven with red wine sauce bacon and mushrooms

Coq au Vin

A true French classic. Bone-in chicken marinated and braised in a rich, glossy red wine sauce with bacon, mushrooms, and pearl onions. Deeply savory, luxurious, and worth every minute of patience.
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Prep Time 15 minutes
Cook Time 1 hour 45 minutes
Marinating Time (min) 12 hours
Total Time 2 hours
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: French
Calories: 977
Ingredients Equipment Method Notes

Ingredients
  

  • 4 chicken thighs, bone-in, skin-on (about 7 oz each)
  • 4 chicken drumsticks
  • 16 pearl onions or pickling onions Soak in cold water 10 to 15 minutes before peeling
  • 1 bay leaf, fresh or dry
  • 3 thyme sprigs or 1 tsp dried thyme
  • 3 cups Pinot Noir or dry red wine Budget bottle is fine
  • 3 tbsp vegetable or canola oil plus more if needed
  • 3/4 tsp kosher salt for seasoning chicken
  • 1/2 tsp black pepper
  • 14 oz white button mushrooms, halved quartered if large
  • 5 oz slab bacon, cut into 1-inch batons thick-cut bacon slices work as a substitute
  • 4 tbsp unsalted butter
  • 3 garlic cloves, finely minced
  • 2 tbsp tomato paste
  • 7 tbsp all-purpose flour
  • 3 cups low-sodium beef stock Homemade preferred. Do not use powdered stock.
  • 1/4 tsp kosher salt for the stew
  • 1/4 tsp black pepper for the stew
  • 2 tbsp fresh parsley, chopped for garnish

Equipment

  • Large oven-proof Dutch oven (10.5 inch or larger)
  • saucepan
  • Large glass or ceramic bowl
  • Paper towels

Method
 

  1. Place chicken, pearl onions, bay leaf, thyme, and wine in a large glass bowl. Cover and marinate in the fridge for 12 to 24 hours.
  2. Strain wine into a bowl and reserve. Separate onions and herbs from the chicken. Pat chicken completely dry with paper towels.
  3. Pour strained wine into a saucepan. Bring to a boil and reduce by half, skimming foam. Set aside.
  4. Preheat oven to 350 degrees F (325 degrees F convection).
  5. Season chicken with 3/4 tsp salt and 1/2 tsp pepper.
  6. Heat oil in Dutch oven over medium-high heat. Sear thighs skin-side down 2 to 3 minutes until golden. Flip and cook 1 minute more. Remove. Brown drumsticks on 3 to 4 sides, about 5 minutes total. Remove and set aside.
  7. Cook bacon 3 minutes until golden. Remove and set aside with chicken.
  8. Add mushrooms and cook 5 minutes until golden. Remove to a separate bowl.
  9. Cook pearl onions 5 minutes until golden patches form.
  10. Add butter. Once melted, add garlic and cook 1 minute. Add tomato paste and cook 2 minutes. Add flour and cook 2 minutes, stirring constantly.
  11. Slowly pour in beef stock while stirring to dissolve flour. Stir in reduced wine until smooth.
  12. Return chicken, bacon, mushrooms, bay leaf, and thyme to the pot. Season with 1/4 tsp salt and pepper. Stir and bring to a simmer.
  13. Cover and transfer to oven for 45 minutes.
  14. Remove from oven. Taste and adjust salt. For best results, cool and refrigerate overnight then reheat gently on low stovetop.
  15. Serve over mashed potatoes or tagliatelle, garnished with fresh parsley.

Notes

Chicken breast can be included but add only in the last 20 minutes to prevent drying out. Any dry red wine works well. Do not use powdered beef stock. Slow cooker option: cook 6 hours on low, then reduce sauce on stovetop uncovered for 15 to 20 minutes.
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