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coq au vin recipe best traditional French braised chicken authentic Julia Child bacon onions mushrooms wine

Coq Au Vin

By Kimberly Killebrew
One of France's most popular dishes, Coq Au Vin is braised chicken cooked with red wine, bacon, mushrooms, and onions. This version takes the flavor to even further heights!
5 from 44 votes
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 4

Ingredients
 
 

  • 3 tbs olive oil
  • 4 chicken thighs and 4 drumsticks , skin intact, sprinkled with salt and pepper
  • 4 oz thick-sliced bacon , diced
  • 4 medium shallots , halved (or one small yellow onion, quartered and then halved again, or equivalent pearl onions)
  • 2 cloves garlic , minced
  • 8 oz white button mushrooms , quartered
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 cups dry red wine (such as Burgundy, Pinot Noir or Zinfandel; do not use "cooking wine")
  • 1 cup chicken stock
  • 1 medium carrot , sliced
  • 2 teaspoons tomato paste
  • 1 tablespoon ground dried porcini mushrooms (this adds incredible depth of flavor, don't skip!)
  • 1/2 teaspoon dried thyme
  • 1 bay leaf

Instructions
 

  • Heat the oil in a Dutch oven or heavy stock pot and sear the chicken on both sides until nicely browned and then set aside.
  • Add the bacon and cook until done and then add the shallots and cook for another 5 minutes or until lightly browned. Add the mushrooms and garlic and saute until the mushrooms release their juices and are softened, another 5 minutes. Add a pinch of salt and pepper and then transfer to a plate.
  • Heat the butter in the pot and whisk in the flour, continually whisking until it becomes a rich golden brown color. Whisk in the wine and chicken stock. Bring it to a boil for about 2 minutes and continue whisking to loosen the browned bits on the bottom of the pot. Add the carrots and stir in the tomato paste, ground dried porcini mushrooms, thyme, and bay leaf.
  • Return the chicken to the pot and cover. Return it to a boil then reduce the heat to medium-low and simmer for 30 minutes or until the chicken is cooked through. Return the bacon/onion/mushroom mixture to the pot and simmer for another 10 minutes. Add salt and pepper to taste. Serve with mashed potatoes, buttered egg noodles, or steamed rice and with a leafy green salad. See blog post for additional recommendations.

Nutrition

Calories: 756kcalCarbohydrates: 79gProtein: 40gFat: 46gSaturated Fat: 15gCholesterol: 224mgSodium: 411mgPotassium: 870mgFiber: 5gSugar: 6gVitamin A: 366IUVitamin C: 4mgCalcium: 53mgIron: 4mg
Course Entree, Main Course
Cuisine French
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