Coq Au Vin Recipe

Name: Coq Au Vin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 chicken thighs; 4 chicken legs; 2 cups full-bodied red wine, such as Cabernet Sauvignon; 8 ounces thick slab bacon, cut into 1/2 inch dice; 3 tablespoons extra virgin olive oil, if needed; 1 medium onion, finely chopped; 8 garlic cloves, thinly sliced; 10 white pearl onions, peeled; 12 lb small cremini mushroom; 3 tablespoons all-purpose flour; 1 tablespoon tomato paste; 2 tablespoons cognac; 1 chicken liver, coarsely chopped; 2 bay leaves; 5 fresh thyme sprigs

Servings: persons

4 chicken thighs
4 chicken legs
2 cups full-bodied red wine, such as Cabernet Sauvignon
8 ounces thick slab bacon, cut into 1/2 inch dice
3 tablespoons extra virgin olive oil, if needed
1 medium onion, finely chopped
8 garlic cloves, thinly sliced
10 white pearl onions, peeled
12 lb small cremini mushroom
3 tablespoons all-purpose flour
1 tablespoon tomato paste
2 tablespoons cognac
1 chicken liver, coarsely chopped
2 bay leaves
5 fresh thyme sprigs

1
Place chicken in a large bowl, and add wine.
2
Cover and refrigerate overnight.
3
Preheat oven to 325F remove chicken from wine, and pat dry; reserve wine.
4
Season chicken with salt and pepper.
5
Cook bacon in a Dutch oven over medium-low heat until crisp, about 20 minutes.
6
Transfer bacon to a plate, leaving drippings in a pot.
7
(You should have 3 tablespoons; you may need to add oil).
8
Raise heat to medium-high.
9
Working in batches, cook chicken, flipping once, until golden, 4 to 5 minutes per side.
10
Transfer to plate.
11
Add onion to pot, and cook 4 to 5 minutes.
12
Add garlic, and cook 2 minutes.
13
Add pearl onions and mushrooms, and cook until brown, 3 to 4 minutes.
14
Stir in flour and tomato paste, and cook 2 minutes.
15
Add Cognac, and cook, stirring, 1 minute.
16
Return bacon and chicken to pot.
17
Pour in reserved wine, and add chicken liver and herbs.
18
Bring to a simmer.
19
Cover, and place in oven until chicken has cooked through and vegetables are tender, 45 minutes to 1 hour.
20
Discard herbs, and skim fat from surface.

1663

kcal

Calories

Fat

170

Carbs

148

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

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 15 ingredients. The key ingredients include: 4 chicken thighs, 4 chicken legs, 2 cups full-bodied red wine, such as Cabernet Sauvignon, 8 ounces thick slab bacon, cut into 1/2 inch dice, 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