Coq au Vin Recipe

Name: Coq au Vin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 750-ml bottle of dry red wine; 2 medium carrots, sliced; 2 onions, coarsely chopped; 3 celery stalks, coarsely chopped; 6 large fresh thyme sprigs; 2 bay leaves; 6 whole chicken legs with thighs; 1 1/2 cups pearl onions; 5 tablespoons butter, room temperature; 12 ounces large mushrooms, quartered; 4 bacon slices, chopped; 1 tablespoon vegetable oil; 1 1/2 cups Port; 2 tablespoons all purpose flour

Servings: persons

1 750-ml bottle of dry red wine
2 medium carrots, sliced
2 onions, coarsely chopped
3 celery stalks, coarsely chopped
6 large fresh thyme sprigs
2 bay leaves
6 whole chicken legs with thighs
1 1/2 cups pearl onions
5 tablespoons butter, room temperature
12 ounces large mushrooms, quartered
4 bacon slices, chopped
1 tablespoon vegetable oil
1 1/2 cups Port
2 tablespoons all purpose flour

1
Stir first 6 ingredients in heavy large nonreactive pot.
2
Add chicken, submerging completely.
3
Cover; chill overnight.
4
Cook pearl onions in large pot of boiling salted water 3 minutes.
5
Drain and cool.
6
Peel.
7
Melt 3 tablespoons butter in heavy large skillet over medium-high heat.
8
Add pearl onions and mushrooms and saute until mushrooms are tender, about 10 minutes.
9
Transfer to bowl.
10
Add bacon to same skillet and saute until brown and crisp.
11
Transfer bacon to paper towels to drain.
12
Wipe skillet clean.
13
Using slotted spoon, transfer chicken from marinade to strainer (reserve marinade in pot).
14
Pat chicken dry with paper towels; sprinkle with salt and pepper.
15
Heat 1 tablespoon oil in same skillet over medium-high heat.
16
Add chicken and saute until skin is brown, turning once, about 10 minutes.
17
Transfer chicken to pot of marinade; bring to boil.
18
Reduce heat; simmer uncovered until chicken is very tender, about 1 hour 15 minutes.
19
Strain chicken and cooking liquid over large bowl.
20
Transfer chicken to medium bowl; discard vegetables in strainer.
21
Return liquid to pot.
22
Add Port and bring to boil.
23
Combine flour and remaining 2 tablespoons butter in small bowl.
24
Whisk into cooking liquid.
25
Boil over medium heat until sauce thickens and is slightly reduced, about 15 minutes.
26
Return chicken to pot.
27
Add pearl onions, mushrooms and bacon to sauce in pot.
28
Simmer until heated through and flavors blend, stirring occasionally, about 10 minutes.

1229

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 750-ml bottle of dry red wine, 2 medium carrots, sliced, 2 onions, coarsely chopped, 3 celery stalks, coarsely chopped, and more.

Yes, Coq au Vin falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Coq au Vin

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions