Coq au Vin Recipe

Name: Coq au Vin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup all-purpose flour; 1/2 teaspoon salt; 3 tablespoons extra virgin olive oil, divided; 4 chicken breasts, bone-in, skinless, and cut in half; 4 chicken legs, bone-in, skinless and cut in half; 1 cup pearl onions, fresh or frozen; 1/4 pound small fresh button mushrooms (quartered if they are larger than 1/2-inch in diameter); 1 slice smoked ham, cut into 1/4-inch cubes; 1 tablespoon fresh garlic; 1 tablespoon fresh thyme leaves; 1/2 cup brandy; 2 cups Cabernet Sauvignon; 1/2 cup chicken stock; 2 tablespoons tomato paste; 2 large bay leaves; 2 tablespoons fresh parsley

Servings: persons

1/2 cup all-purpose flour
1/2 teaspoon salt
3 tablespoons extra virgin olive oil, divided
4 chicken breasts, bone-in, skinless, and cut in half
4 chicken legs, bone-in, skinless and cut in half
1 cup pearl onions, fresh or frozen
1/4 pound small fresh button mushrooms (quartered if they are larger than 1/2-inch in diameter)
1 slice smoked ham, cut into 1/4-inch cubes
1 tablespoon fresh garlic
1 tablespoon fresh thyme leaves
1/2 cup brandy
2 cups Cabernet Sauvignon
1/2 cup chicken stock
2 tablespoons tomato paste
2 large bay leaves
2 tablespoons fresh parsley

1
Combine the flour, salt, and pepper on a large plate.
2
Dredge the chicken pieces in the flour.
3
In a large Dutch oven (with a lid), heat 2 tablespoons of the olive oil.
4
Brown the chicken pieces until golden brown on all sides.
5
Remove the chicken pieces and set aside.
6
Wipe the pan clean with a paper towel.
7
In the same pot, heat the remaining 1 tablespoon olive oil, add the pearl onions and saute until golden brown.
8
Add the mushrooms and ham and saute for 2 minutes.
9
Add the garlic and, when fragrant, add the brandy and thyme and reduce for 2 minutes.
10
Add the red wine, stock, tomato paste, and bay leaves.
11
Bring to a simmer and add the chicken pieces.
12
Cover and cook slowly for about 35 minutes, or until chicken meat comes off the bone easily.
13
Remove the bay leaves.
14
Adjust the seasoning with salt and pepper to taste.
15
Sprinkle with chopped parsley.
16
Serve with mashed potatoes or egg noodles.

589

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

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 16 ingredients. The key ingredients include: 1/2 cup all-purpose flour, 1/2 teaspoon salt, 3 tablespoons extra virgin olive oil, divided, 4 chicken breasts, bone-in, skinless, and cut in half, 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