Description
A foolproof, classic French Coq au Vin recipe that yields tender chicken thighs in a rich, glossy red wine sauce. This hands-off dish is perfect for dinner parties, offering impressive flavor with minimal active effort.
Ingredients
Scale
- 2.5 to 3 lbs bone-in, skin-on chicken thighs
- 1 bottle (750ml) dry red wine (Pinot Noir, Merlot, or Burgundy)
- 1 cup low-sodium chicken broth
- 1 tablespoon tomato paste
- 1 tablespoon ketchup
- 6 slices thick-cut bacon
- 1 large yellow onion, chopped
- 3 medium carrots, peeled and cut into 2-inch batons
- 4 cloves garlic, minced
- 12 to 16 pearl onions, peeled
- 8 oz cremini or button mushrooms, quartered
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter
- 3 sprigs fresh thyme (or 1 teaspoon dried)
- 2 tablespoons fresh parsley, chopped
- Salt and black pepper to taste
Instructions
- Pat chicken thighs completely dry with paper towels. Season generously with salt and pepper, then dust lightly with flour, shaking off excess.
- Heat a Dutch oven over medium heat. Add bacon and cook until crispy and fat is rendered (5-7 minutes). Remove bacon with a slotted spoon, leaving fat in the pot.
- Increase heat to medium-high. Sear chicken thighs skin-side down in batches for 3-4 minutes until golden brown. Flip and sear other side for 2 minutes. Remove chicken and set aside with bacon.
- Reduce heat to medium. Add chopped onions and carrots to the pot; cook for 5 minutes until softened. Add garlic and cook for 1 minute. Stir in tomato paste and ketchup, cooking for another minute.
- Pour in red wine, scraping up brown bits from the bottom of the pot. Simmer for 2-3 minutes to cook off alcohol. Add chicken broth, thyme sprigs, and return chicken and bacon to the pot.
- Cover the pot and transfer to a preheated 325°F (165°C) oven. Cook for 45-60 minutes until chicken is tender and falling off the bone.
- While chicken cooks, heat a large skillet over medium-high heat with 1 tablespoon butter. Sauté pearl onions and mushrooms for 8-10 minutes until golden and tender. Season with salt and pepper.
- Remove pot from oven. Discard thyme sprigs. Stir in sautéed mushrooms and pearl onions. If sauce is too thin, simmer on stovetop for 5-10 minutes to reduce. Stir in remaining butter for a glossy finish.
- Garnish with fresh parsley and serve immediately with crusty bread, mashed potatoes, or egg noodles.
Notes
Patting the chicken dry is crucial for browning. Use a wine you would drink, as cheap wine will ruin the sauce. Sautéing mushrooms and pearl onions separately prevents them from becoming soggy. This dish tastes even better the next day after flavors meld. Do not freeze this dish as the texture of the chicken and sauce may suffer.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Cuisine: French
Nutrition
- Serving Size: 1 serving (approx. 1
- Calories: 450
- Sugar: 6
- Sodium: 600
- Fat: 22
- Saturated Fat: 6
- Carbohydrates: 15
- Fiber: 3
- Protein: 35
Keywords: Coq au Vin, French recipe, dinner party, chicken thighs, red wine sauce, Dutch oven, comfort food, classic French cooking