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Coq au vin, plated. Glass of wine.

Coq au Vin

This classic French dish is a hearty slow-cooked stew made with chicken, carrots, mushrooms, onions, and bacon that cooks in a rich and flavorful sauce. It's the perfect cold weather dish to warm your bones!
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Course Dinner, Soup
Cuisine French
Servings 4 servings

Equipment

  • Cast iron pan (preferably enamel-covered)
  • Slotted spoon
  • Knife
  • Cutting Board
  • Measuring cup
  • Wooden spoon or spatula
  • Tongs
  • Oven
  • Baking dish or pan with lid (if the cast iron pan doesn't have a lid)
  • Garlic press (optional, for smashing garlic)
  • Oven Mitts

Ingredients
  

  • 4 slices bacon chopped
  • 6-8 bone-in skin-on chicken thighs
  • Salt and pepper to taste
  • 4 carrots peeled and sliced on the bias
  • 1 cup frozen pearl onions or 1 medium yellow onion chopped
  • 2 cups cremini or baby bella brown mushrooms halved
  • 1/2 red onion sliced
  • 3 sprigs lemon thyme
  • 1 fresh bay leaf dry is fine
  • 4-6 cloves fresh garlic smashed
  • 2 cups light red wine such as pinot noir
  • 1 cup water

Instructions
 

  • Preheat oven to 350 degrees. In a heavy bottom cast iron pan (preferably enamel covered, but any pan suitable to go from stovetop browning to oven braising will work), brown bacon, then remove with a slotted spoon and set aside.
    4 slices bacon
  • Season chicken on both sides with salt and pepper.
    6-8 bone-in, Salt and pepper to taste
  • Over medium to medium-high heat, brown each chicken thigh in olive oil skin side down until golden and crisp, about 4-5 minutes. Remove from the pan and set aside.
  • Sauté vegetables and herbs 2-3 minutes in chicken drippings and add garlic. Nestle chicken thighs skin side up amongst veggies and add wine.
    4 carrots, 1 cup frozen pearl onions or 1 medium yellow onion, 2 cups cremini or baby bella brown mushrooms, 1/2 red onion, 3 sprigs lemon thyme, 1 fresh bay leaf, 4-6 cloves fresh garlic, 2 cups light red wine such as pinot noir
  • Add bacon and one cup water. Season entire pan again with salt and pepper.
    1 cup water
  • Cover tightly and bake 60-90 minutes or until chicken is fall-apart tender and sauce has reduced. Enjoy!

Video

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