32 Irresistible Coq au Vin Recipes for Gourmet Enthusiasts

Picture this: a chilly evening, the rich aroma of wine-braised chicken filling your kitchen, and a dish that feels both elegantly French and wonderfully comforting. Coq au Vin transforms simple ingredients into something truly magical, and we’ve gathered 32 irresistible variations that will make you fall in love with this classic all over again. Get ready to discover your new favorite recipe!

Classic Coq au Vin with Burgundy Wine

Zesty aromas of wine and herbs will fill your kitchen as we explore this timeless French classic. Coq au Vin transforms humble chicken into an extraordinary meal through slow, patient cooking. Follow these steps carefully to achieve that perfect balance of tender meat and rich sauce.

Ingredients

– 3 pounds bone-in chicken thighs with crispy golden skin
– 4 slices thick-cut applewood smoked bacon, chopped into ½-inch pieces
– 1 large yellow onion, finely diced
– 2 carrots, peeled and sliced into ¼-inch coins
– 8 ounces cremini mushrooms, sliced with earthy brown caps
– 3 cloves fresh garlic, minced
– 2 cups full-bodied Burgundy wine with deep ruby color
– 1 cup rich chicken stock
– 2 tablespoons tomato paste with concentrated sweetness
– 2 tablespoons all-purpose flour for velvety thickening
– 2 tablespoons unsalted butter with creamy golden hue
– 3 fresh thyme sprigs with fragrant leaves
– 1 bay leaf for subtle herbal notes
– ¼ cup fresh parsley, chopped with bright green color

Instructions

1. Pat 3 pounds of bone-in chicken thighs completely dry with paper towels to ensure crispy skin when searing.
2. Cook 4 slices of chopped bacon in a large Dutch oven over medium heat for 8-10 minutes until fat renders and bacon becomes crispy.
3. Remove bacon with a slotted spoon, leaving 2 tablespoons of rendered bacon fat in the pot.
4. Season chicken thighs generously with salt and pepper on both sides.
5. Place chicken skin-side down in the hot bacon fat and cook for 6-8 minutes until skin turns deep golden brown and crispy.
6. Flip chicken and cook for 3 more minutes, then transfer to a plate.
7. Add 1 diced onion and 2 sliced carrots to the pot and cook for 5 minutes until onions become translucent.
8. Stir in 8 ounces of sliced mushrooms and cook for 4 minutes until they release their moisture and begin to brown.
9. Add 3 minced garlic cloves and cook for 1 minute until fragrant.
10. Sprinkle 2 tablespoons of flour over the vegetables and cook for 2 minutes while stirring constantly to create a roux.
11. Whisk in 2 cups of Burgundy wine, scraping any browned bits from the bottom of the pot.
12. Stir in 1 cup of chicken stock, 2 tablespoons of tomato paste, 3 thyme sprigs, and 1 bay leaf.
13. Return chicken and any accumulated juices to the pot, arranging pieces in a single layer.
14. Bring to a simmer, then reduce heat to low, cover, and cook for 45 minutes until chicken becomes fork-tender.
15. Remove chicken to a serving platter and discard thyme sprigs and bay leaf.
16. Stir 2 tablespoons of butter into the sauce until melted and glossy.
17. Stir in reserved bacon and ¼ cup of chopped parsley.

Final touches make this dish extraordinary – the chicken should be so tender it nearly falls off the bone, while the sauce boasts deep, complex flavors from the wine reduction. For a memorable presentation, serve over creamy mashed potatoes or buttered egg noodles to soak up every drop of that luxurious sauce.

Slow Cooker Coq au Vin for Comforting Meals

When the crisp autumn air settles in, nothing satisfies quite like a classic French dish made effortlessly in your slow cooker. We’ll walk through creating this comforting coq au vin step by step, ensuring even first-time cooks achieve rich, complex flavors. With just a bit of prep and your trusty slow cooker doing the heavy lifting, you’ll have a meal that tastes like it simmered for hours.

Ingredients

– 4 bone-in, skin-on chicken thighs
– 6 slices thick-cut applewood smoked bacon, chopped
– 1 large yellow onion, thinly sliced
– 2 cups cremini mushrooms, quartered
– 3 cloves fresh garlic, minced
– 2 cups robust red burgundy wine
– 1 cup rich chicken broth
– 2 tablespoons tomato paste
– 1 tablespoon fresh thyme leaves
– 2 bay leaves
– 1 tablespoon all-purpose flour
– 2 tablespoons unsalted butter

Instructions

1. Heat a large skillet over medium-high heat and cook the thick-cut applewood smoked bacon until crispy, about 6-8 minutes.
2. Remove the bacon with a slotted spoon, leaving 2 tablespoons of rendered bacon fat in the skillet.
3. Season the bone-in, skin-on chicken thighs generously with salt and pepper on both sides.
4. Place the chicken thighs skin-side down in the hot bacon fat and sear until golden brown, about 5-7 minutes per side.
5. Transfer the seared chicken thighs to your slow cooker insert.
6. Add the thinly sliced yellow onion to the same skillet and cook until softened, about 4 minutes.
7. Stir in the quartered cremini mushrooms and cook until they release their liquid, about 5 minutes.
8. Add the minced fresh garlic and cook for 1 minute until fragrant.
9. Sprinkle the all-purpose flour over the vegetable mixture and stir continuously for 1 minute to cook out the raw flour taste.
10. Pour in the robust red burgundy wine, scraping up any browned bits from the bottom of the skillet.
11. Add the rich chicken broth, tomato paste, fresh thyme leaves, and bay leaves, stirring to combine.
12. Bring the mixture to a simmer, then carefully pour it over the chicken in the slow cooker.
13. Cover and cook on LOW for 6 hours or HIGH for 3 hours until the chicken is tender and falling off the bone.
14. During the last 30 minutes of cooking, stir in the unsalted butter to create a glossy, rich sauce.
15. Remove the bay leaves before serving.
Creating this slow cooker coq au vin yields chicken so tender it nearly falls apart at the touch of a fork, with a sauce that’s deeply savory from the bacon and wine. The mushrooms maintain their meaty texture while soaking up all the complex flavors. Consider serving it over creamy mashed potatoes or buttered egg noodles to soak up every last drop of that luxurious sauce.

Traditional Coq au Vin with Mushrooms and Bacon

A classic French dish that transforms humble ingredients into an extraordinary meal, this traditional Coq au Vin combines tender chicken with earthy mushrooms and smoky bacon in a rich wine sauce. As we walk through each step together, you’ll discover how simple techniques build layers of flavor that make this rustic stew truly special. Let’s begin by gathering our ingredients and preparing our workspace for success.

Ingredients

– 4 thick-cut bacon slices, chopped into ½-inch pieces
– 3 pounds bone-in chicken thighs, skin-on for maximum flavor
– 1 large yellow onion, finely diced
– 2 carrots, peeled and sliced into ¼-inch rounds
– 8 ounces cremini mushrooms, quartered with stems intact
– 3 garlic cloves, minced until fragrant
– 2 cups robust red burgundy wine
– 2 cups rich chicken stock
– 2 tablespoons tomato paste for depth
– 2 tablespoons all-purpose flour for thickening
– 3 fresh thyme sprigs
– 2 bay leaves for aromatic complexity
– 2 tablespoons unsalted butter for finishing
– Fresh parsley, chopped for garnish

Instructions

1. Place a large Dutch oven over medium heat and cook the chopped bacon for 8-10 minutes until crispy and rendered.
2. Remove the bacon with a slotted spoon, leaving 2 tablespoons of bacon fat in the pot for cooking the chicken.
3. Pat the chicken thighs completely dry with paper towels to ensure proper browning.
4. Season both sides of the chicken generously with salt and pepper.
5. Working in two batches, brown the chicken skin-side down for 6-8 minutes until golden brown and crispy.
6. Flip the chicken and cook for 3 more minutes, then transfer to a plate.
7. Add the diced onion and carrot rounds to the pot, cooking for 5 minutes until softened.
8. Stir in the quartered mushrooms and cook for 6-8 minutes until they release their liquid and begin to brown.
9. Add the minced garlic and cook for 1 minute until fragrant but not burned.
10. Sprinkle the flour over the vegetables and cook for 2 minutes while stirring constantly.
11. Pour in the red wine, scraping the bottom of the pot to release all the browned bits.
12. Add the chicken stock, tomato paste, thyme sprigs, and bay leaves, stirring to combine.
13. Return the chicken and any accumulated juices to the pot, ensuring the chicken is partially submerged.
14. Bring the liquid to a gentle simmer, then reduce heat to low and cover the pot.
15. Simmer for 45 minutes until the chicken is fork-tender and easily pulls away from the bone.
16. Remove the chicken from the pot and skim any excess fat from the sauce surface.
17. Stir in the reserved bacon and unsalted butter until the sauce becomes glossy.
18. Return the chicken to the pot and simmer uncovered for 5 minutes to warm through.
19. Remove the thyme stems and bay leaves before serving.
20. Garnish with fresh chopped parsley for brightness.During the final simmer, the sauce reduces to a velvety consistency that clings beautifully to each piece of chicken. The mushrooms become tender while maintaining their earthy character, and the bacon adds smoky crunch throughout. Serve this comforting stew over creamy mashed potatoes or crusty bread to soak up every drop of the rich wine sauce.

Herb-Infused Coq au Vin Blanc

You might think classic French cooking requires advanced techniques, but this simplified herb-infused coq au vin blanc proves otherwise. Yearning for comforting flavors without the complexity? This elegant yet approachable dish transforms simple ingredients into something truly special.

Ingredients

– 3 pounds bone-in, skin-on chicken thighs
– 2 tablespoons rich extra virgin olive oil
– 1 large yellow onion, finely diced
– 3 cloves fresh garlic, minced
– 1 cup dry white wine
– 2 cups rich chicken broth
– 2 tablespoons fresh thyme leaves
– 1 tablespoon fresh rosemary, finely chopped
– 1 cup heavy cream
– 1 pound baby potatoes, halved
– 2 large carrots, sliced into coins
– 1 teaspoon kosher salt
– ½ teaspoon freshly ground black pepper

Instructions

1. Pat 3 pounds of bone-in, skin-on chicken thighs completely dry with paper towels to ensure crispy skin.
2. Season both sides of the chicken thighs evenly with 1 teaspoon kosher salt and ½ teaspoon freshly ground black pepper.
3. Heat 2 tablespoons of rich extra virgin olive oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
4. Place chicken thighs skin-side down in the hot oil and cook undisturbed for 6-8 minutes until the skin turns golden brown and crispy.
5. Flip the chicken thighs and cook for 3 more minutes to lightly brown the other side, then transfer to a clean plate.
6. Add 1 large finely diced yellow onion to the same pot and cook for 4-5 minutes until translucent and fragrant.
7. Stir in 3 cloves of minced fresh garlic and cook for 1 minute until aromatic but not browned.
8. Pour in 1 cup of dry white wine, scraping the bottom of the pot to release all the flavorful browned bits.
9. Simmer the wine for 3-4 minutes until reduced by half, which concentrates the flavor beautifully.
10. Add 2 cups of rich chicken broth, 2 tablespoons fresh thyme leaves, and 1 tablespoon finely chopped fresh rosemary to the pot.
11. Return the browned chicken thighs to the pot along with any accumulated juices.
12. Add 1 pound of halved baby potatoes and 2 large carrots sliced into coins around the chicken.
13. Bring the liquid to a gentle boil, then reduce heat to low, cover, and simmer for 45 minutes until the chicken is fork-tender.
14. Stir in 1 cup of heavy cream and simmer uncovered for 10 minutes to allow the sauce to thicken slightly.
15. Remove from heat and let rest for 5 minutes before serving to allow the flavors to meld. My favorite way to serve this is over creamy polenta, where the rich sauce soaks into the grains beautifully. The chicken becomes incredibly tender while maintaining its structure, and the herb-infused cream sauce coats each vegetable with luxurious flavor.

Rustic Coq au Vin with Root Vegetables

Developing the perfect rustic coq au vin requires patience and attention to detail, but the reward is a deeply flavorful, comforting dish that transforms simple ingredients into something extraordinary. This classic French preparation becomes approachable when broken down into clear, manageable steps that build layers of flavor.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 3 thick-cut bacon slices, chopped
• 1 large yellow onion, finely diced
• 2 medium carrots, peeled and chopped into 1-inch pieces
• 2 parsnips, peeled and chopped into 1-inch pieces
• 8 ounces cremini mushrooms, quartered
• 3 garlic cloves, minced
• 2 cups robust red wine
• 1 cup rich chicken stock
• 2 tablespoons tomato paste
• 1 tablespoon fresh thyme leaves
• 2 bay leaves
• 2 tablespoons all-purpose flour
• 2 tablespoons unsalted butter
• 2 tablespoons extra virgin olive oil
• 1 teaspoon coarse sea salt
• 1/2 teaspoon freshly ground black pepper

Instructions

1. Pat the chicken thighs completely dry with paper towels and season both sides with coarse sea salt and freshly ground black pepper.
2. Heat 2 tablespoons of extra virgin olive oil in a large Dutch oven over medium-high heat until shimmering.
3. Place chicken thighs skin-side down and cook for 6-8 minutes until golden brown and crispy, then flip and cook for 3 more minutes before transferring to a plate.
4. Add chopped bacon to the same pot and cook for 5-7 minutes until crispy and fat has rendered.
5. Add finely diced yellow onion and cook for 4 minutes until translucent and fragrant.
6. Stir in chopped carrots and parsnips, cooking for 5 minutes until they begin to soften around the edges.
7. Add quartered cremini mushrooms and cook for 6 minutes until they release their liquid and develop a deep brown color.
8. Stir in minced garlic and cook for 1 minute until fragrant.
9. Sprinkle 2 tablespoons of all-purpose flour over the vegetables and cook for 2 minutes, stirring constantly to form a roux.
10. Pour in 2 cups of robust red wine, scraping the bottom of the pot to release any browned bits.
11. Add 1 cup of rich chicken stock, 2 tablespoons of tomato paste, fresh thyme leaves, and 2 bay leaves, stirring to combine completely.
12. Return chicken thighs to the pot, nestling them into the liquid and vegetables.
13. Bring to a gentle simmer, then reduce heat to low, cover, and cook for 45 minutes until chicken is tender and easily pulls away from the bone.
14. Remove chicken from the pot and stir in 2 tablespoons of unsalted butter until melted and incorporated.
15. Return chicken to the pot and serve immediately.

When you serve this coq au vin, you’ll notice the chicken becomes incredibly tender while the root vegetables maintain a pleasant firmness that contrasts beautifully with the rich, wine-infused sauce. The deep, savory flavors develop even more complexity when allowed to rest for 10 minutes before serving, making this dish perfect for entertaining or a special family dinner.

Coq au Vin with Caramelized Pearl Onions

When the weather turns crisp and you crave something deeply comforting yet elegant, this classic French dish delivers both warmth and sophistication. We’ll walk through each stage methodically, ensuring even beginner cooks can achieve that perfect balance of tender chicken and rich, wine-infused sauce. Let’s begin with gathering our ingredients and preparing our workspace.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 6 slices thick-cut applewood smoked bacon, chopped
• 2 cups dry red wine, such as Pinot Noir
• 1 cup rich chicken stock
• 8 ounces cremini mushrooms, sliced
• 1 cup frozen pearl onions
• 3 cloves fresh garlic, minced
• 2 tablespoons tomato paste
• 2 tablespoons all-purpose flour
• 2 tablespoons unsalted butter
• 2 tablespoons extra virgin olive oil
• 1 tablespoon fresh thyme leaves
• 1 bay leaf
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 2 tablespoons chopped fresh parsley

Instructions

1. Pat chicken thighs completely dry with paper towels and season both sides with kosher salt and freshly ground black pepper.
2. Heat 1 tablespoon extra virgin olive oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
3. Place chicken thighs skin-side down and cook undisturbed for 6-8 minutes until golden brown and crispy.
4. Flip chicken and cook for 3 more minutes, then transfer to a clean plate.
5. Add chopped bacon to the same pot and cook for 5-7 minutes until crispy and fat has rendered.
6. Remove bacon with a slotted spoon, leaving about 2 tablespoons of fat in the pot.
7. Add pearl onions to the hot bacon fat and cook for 4-5 minutes until lightly caramelized around the edges.
8. Add sliced mushrooms and cook for 6-8 minutes until browned and moisture has evaporated.
9. Stir in minced garlic and cook for 1 minute until fragrant.
10. Add tomato paste and cook for 2 minutes, stirring constantly until it darkens slightly.
11. Sprinkle flour over the vegetables and cook for 1 minute while stirring to form a paste.
12. Slowly pour in dry red wine while scraping the bottom of the pot to release any browned bits.
13. Add chicken stock, fresh thyme leaves, and bay leaf, then bring to a gentle simmer.
14. Return chicken thighs and any accumulated juices to the pot, nestling them into the liquid.
15. Cover and reduce heat to low, maintaining a bare simmer for 45 minutes.
16. Remove lid and simmer uncovered for 15 minutes to slightly thicken the sauce.
17. Discard bay leaf and stir in crispy bacon and unsalted butter until melted and incorporated.
18. Sprinkle with chopped fresh parsley before serving.

Creamy polenta makes the perfect bed for this dish, as it soaks up the deeply flavored sauce beautifully. The chicken becomes fork-tender while the pearl onions add sweet bursts against the earthy mushrooms and salty bacon. For an elegant presentation, garnish with additional fresh thyme sprigs and serve immediately while steaming hot.

Wine-Braised Coq au Vin with Thyme

There’s something deeply comforting about transforming humble ingredients into an elegant French classic that fills your kitchen with the most incredible aromas. This wine-braised chicken dish develops layers of flavor through patient, methodical cooking that’s surprisingly approachable for home cooks. Today we’ll walk through each step together to create a memorable coq au vin that’s perfect for cozy dinners.

Ingredients

• 3 pounds bone-in, skin-on chicken thighs
• 4 slices thick-cut applewood smoked bacon
• 1 large yellow onion, finely diced
• 2 medium carrots, peeled and sliced into 1/4-inch coins
• 8 ounces cremini mushrooms, quartered
• 3 cloves fresh garlic, minced
• 2 cups dry red wine
• 1 cup rich chicken stock
• 2 tablespoons tomato paste
• 2 tablespoons all-purpose flour
• 3 fresh thyme sprigs
• 2 tablespoons unsalted butter
• 1 tablespoon extra virgin olive oil
• 1 teaspoon coarse kosher salt
• 1/2 teaspoon freshly cracked black pepper

Instructions

1. Pat the chicken thighs completely dry with paper towels and season both sides with kosher salt and freshly cracked black pepper.
2. Heat a large Dutch oven over medium heat and cook the thick-cut bacon until crispy and rendered, about 6-8 minutes.
3. Transfer the cooked bacon to a paper towel-lined plate, leaving the rendered fat in the pot.
4. Increase heat to medium-high and carefully place the seasoned chicken thighs skin-side down in the hot bacon fat.
5. Sear the chicken until the skin turns golden brown and releases easily from the pot, about 5-7 minutes per side.
6. Remove the chicken from the pot and set aside on a clean plate.
7. Add the diced onion and carrot coins to the pot, cooking until the onion becomes translucent, about 4 minutes.
8. Stir in the quartered mushrooms and cook until they release their liquid and begin to brown, about 6 minutes.
9. Add the minced garlic and cook for 30 seconds until fragrant.
10. Sprinkle the flour over the vegetables and cook while stirring constantly for 1 minute to create a roux.
11. Whisk in the tomato paste and cook for another 30 seconds to deepen its flavor.
12. Slowly pour in the dry red wine, scraping up any browned bits from the bottom of the pot.
13. Add the chicken stock and fresh thyme sprigs, then return the seared chicken thighs to the pot.
14. Bring the liquid to a gentle simmer, then reduce heat to low and cover the pot.
15. Braise the chicken for 45 minutes until the meat becomes fork-tender and easily pulls away from the bone.
16. Remove the chicken from the pot and skim any excess fat from the surface of the sauce.
17. Stir in the unsalted butter until the sauce becomes glossy and slightly thickened.
18. Crumble the reserved bacon and stir it back into the sauce.

Buttery, tender chicken literally falls off the bone while the rich wine sauce clings to every morsel with its deep, savory complexity. The mushrooms and carrots maintain just enough texture to provide pleasant contrast against the silky sauce. For an authentic French bistro experience, serve this over creamy mashed potatoes or buttered egg noodles to soak up every last drop of that incredible sauce.

Coq au Vin with Rich Red Wine and Garlic

A classic French dish that transforms humble ingredients into an extraordinary meal, Coq au Vin combines tender chicken with a deeply flavorful red wine sauce. Anyone can master this comforting recipe with careful attention to each step, resulting in a dish that tastes like it came from a professional kitchen.

Ingredients

– 4 bone-in, skin-on chicken thighs
– 2 cups robust dry red wine
– 4 slices thick-cut bacon, chopped
– 1 large yellow onion, finely diced
– 8 ounces cremini mushrooms, sliced
– 4 cloves fresh garlic, minced
– 2 tablespoons all-purpose flour
– 2 cups rich chicken broth
– 2 tablespoons tomato paste
– 2 tablespoons unsalted butter
– 2 tablespoons fresh thyme leaves
– 1 bay leaf

Instructions

1. Pat 4 bone-in, skin-on chicken thighs completely dry with paper towels to ensure crispy skin.
2. Season both sides of chicken thighs generously with kosher salt and freshly ground black pepper.
3. In a large Dutch oven over medium heat, cook 4 slices thick-cut bacon until crispy, about 6-8 minutes.
4. Remove bacon with a slotted spoon, leaving rendered fat in the pot.
5. Place chicken thighs skin-side down in the hot bacon fat and cook until golden brown, about 5-7 minutes per side.
6. Remove chicken from pot and set aside on a plate.
7. Add 1 large yellow onion to the pot and cook until softened, about 4 minutes.
8. Stir in 8 ounces cremini mushrooms and cook until they release their liquid, about 5 minutes.
9. Add 4 cloves fresh garlic and cook until fragrant, about 30 seconds.
10. Sprinkle 2 tablespoons all-purpose flour over vegetables and cook for 1 minute while stirring constantly.
11. Slowly pour in 2 cups robust dry red wine, scraping up any browned bits from the bottom of the pot.
12. Add 2 cups rich chicken broth, 2 tablespoons tomato paste, 2 tablespoons fresh thyme leaves, and 1 bay leaf.
13. Return chicken thighs and any accumulated juices to the pot, submerging them in the liquid.
14. Bring to a simmer, then reduce heat to low, cover, and cook for 45 minutes until chicken is fork-tender.
15. Remove chicken from pot and stir in 2 tablespoons unsalted butter until the sauce becomes glossy.
16. Return chicken to the pot and garnish with reserved crispy bacon.
Perfectly cooked Coq au Vin features fall-off-the-bone chicken immersed in a velvety, wine-infused sauce. The mushrooms absorb the rich flavors while maintaining their earthy texture, creating a harmonious balance in every bite. Serve this elegant comfort food over creamy mashed potatoes or crusty bread to soak up every last drop of the luxurious sauce.

Hearty Coq au Vin with Crispy Chicken Skin

Let’s transform humble chicken into an extraordinary French classic that’s perfect for cozy evenings. Learning this methodical approach to coq au vin will give you a restaurant-quality dish with minimal fuss, focusing on building layers of flavor through careful technique. This version features the bonus of crispy chicken skin for added texture and richness.

Ingredients

– 4 bone-in, skin-on chicken thighs with plump, golden skin
– 2 tablespoons rich, extra virgin olive oil
– 4 slices thick-cut applewood smoked bacon, chopped into ½-inch pieces
– 1 large yellow onion, finely diced
– 2 medium carrots, peeled and sliced into ¼-inch coins
– 8 ounces cremini mushrooms, sliced with earthy brown caps
– 3 cloves fresh garlic, minced
– 2 tablespoons tomato paste with deep red color
– 2 cups robust red burgundy wine
– 2 cups rich chicken stock
– 2 sprigs fresh thyme with aromatic leaves
– 1 bay leaf with woodsy fragrance
– 2 tablespoons all-purpose flour
– 2 tablespoons unsalted butter, chilled
– ¼ cup fresh parsley, chopped with bright green color

Instructions

1. Pat the chicken thighs completely dry with paper towels and season both sides generously with salt and pepper.
2. Heat the olive oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
3. Place the chicken thighs skin-side down in the hot oil and cook undisturbed for 6-8 minutes until the skin is deeply golden brown and crispy.
4. Flip the chicken and cook for 3 more minutes until lightly browned on the other side, then transfer to a plate.
5. Add the chopped bacon to the same pot and cook for 5-7 minutes until crispy and rendered, stirring occasionally.
6. Add the diced onion and carrot coins, cooking for 4-5 minutes until the onions become translucent.
7. Stir in the sliced mushrooms and cook for 6-8 minutes until they release their liquid and turn golden brown.
8. Add the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
9. Stir in the tomato paste and cook for 2 minutes until it darkens slightly and coats the vegetables.
10. Sprinkle the flour over the vegetables and cook for 1 minute while stirring constantly.
11. Pour in the red wine, scraping up any browned bits from the bottom of the pot.
12. Add the chicken stock, thyme sprigs, and bay leaf, bringing the mixture to a simmer.
13. Return the chicken thighs to the pot, submerging them in the liquid.
14. Reduce the heat to low, cover the pot, and simmer gently for 45 minutes until the chicken is tender.
15. Remove the chicken from the pot and transfer to a baking sheet.
16. Increase the oven temperature to 400°F and bake the chicken for 8-10 minutes to re-crisp the skin.
17. Meanwhile, remove the thyme sprigs and bay leaf from the sauce.
18. Stir the chilled butter into the sauce until melted and slightly thickened.
19. Stir in the chopped parsley just before serving.
20. Plate the chicken thighs and spoon the sauce and vegetables over the top.

Zestful and deeply satisfying, this coq au vin delivers tender chicken that falls off the bone beneath that wonderfully crispy skin. The sauce develops incredible depth from the slow simmering, with the mushrooms and carrots providing contrasting textures against the rich, wine-infused gravy. Consider serving it over creamy mashed potatoes or crusty bread to soak up every last drop of the luxurious sauce.

Coq au Vin with Aromatic Herbs and Spices

Haven’t you ever wished for a comforting, elegant dish that feels both rustic and refined? Coq au Vin with Aromatic Herbs and Spices is just that—a slow-simmered French classic where chicken melds with wine, herbs, and spices into something deeply flavorful. Let’s walk through it step by step, so you can recreate this cozy masterpiece in your own kitchen.

Ingredients

– 3 pounds bone-in, skin-on chicken thighs
– 4 slices thick-cut bacon, chopped into small pieces
– 1 large yellow onion, finely diced
– 2 medium carrots, peeled and sliced into coins
– 3 cloves fresh garlic, minced
– 8 ounces cremini mushrooms, sliced
– 2 cups dry red wine, such as Pinot Noir
– 1 cup rich chicken broth
– 2 tablespoons tomato paste
– 2 tablespoons all-purpose flour
– 3 sprigs fresh thyme
– 1 bay leaf
– 2 tablespoons unsalted butter
– 2 tablespoons extra virgin olive oil
– 1 teaspoon fine sea salt
– ½ teaspoon freshly ground black pepper

Instructions

1. Pat the chicken thighs completely dry with paper towels to ensure a crisp sear.
2. Season both sides of the chicken evenly with fine sea salt and freshly ground black pepper.
3. Heat 2 tablespoons of extra virgin olive oil in a large, heavy-bottomed Dutch oven over medium-high heat until it shimmers.
4. Place the chicken thighs skin-side down in the hot oil and sear for 5–7 minutes until the skin is golden brown and crispy.
5. Flip the chicken and sear the other side for 4–5 minutes, then transfer to a plate.
6. Add the chopped thick-cut bacon to the pot and cook for 4–5 minutes until crispy and rendered.
7. Stir in the finely diced yellow onion and sliced carrot coins, cooking for 5–6 minutes until softened.
8. Add the minced fresh garlic and sliced cremini mushrooms, sautéing for 3–4 minutes until fragrant and lightly browned.
9. Sprinkle 2 tablespoons of all-purpose flour over the vegetables and stir constantly for 1 minute to cook off the raw flour taste.
10. Pour in 2 cups of dry red wine, scraping the bottom of the pot to lift any browned bits.
11. Stir in 1 cup of rich chicken broth and 2 tablespoons of tomato paste until fully incorporated.
12. Add 3 sprigs of fresh thyme and 1 bay leaf to the liquid.
13. Return the seared chicken thighs to the pot, submerging them in the liquid.
14. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and cook for 45 minutes.
15. Remove the lid and simmer uncovered for another 15 minutes to slightly thicken the sauce.
16. Stir in 2 tablespoons of unsalted butter until melted and glossy.
17. Discard the thyme sprigs and bay leaf before serving.

Just imagine tender, fall-off-the-bone chicken enveloped in a velvety, wine-infused sauce with earthy mushrooms and sweet carrots. The aromatic herbs and spices lend a subtle, fragrant backbone that makes each bite deeply satisfying. Serve it over creamy mashed potatoes or crusty bread to soak up every last drop of that rich sauce.

Gourmet Coq au Vin with Creamy Sauce

Unlocking the secrets of classic French cuisine doesn’t require professional training—just patience and quality ingredients. This gourmet Coq au Vin transforms humble chicken into an elegant masterpiece with its rich, wine-infused sauce and tender meat that falls off the bone.

Ingredients

• 3 pounds bone-in, skin-on chicken thighs with golden-brown skin
• 4 slices thick-cut applewood smoked bacon, chopped into ½-inch pieces
• 1 large yellow onion, finely diced
• 2 medium carrots, peeled and sliced into ¼-inch coins
• 8 ounces cremini mushrooms, sliced with earthy brown caps
• 3 cloves fresh garlic, minced until fragrant
• 2 cups full-bodied red Burgundy wine
• 1 cup rich chicken stock
• 2 tablespoons smooth tomato paste
• 1 tablespoon fresh thyme leaves
• 1 bay leaf with aromatic woodsy notes
• ¼ cup all-purpose flour for velvety thickening
• ½ cup heavy cream with luxurious richness
• 2 tablespoons unsalted butter
• 1 tablespoon extra virgin olive oil
• 1 teaspoon kosher salt
• ½ teaspoon freshly cracked black pepper

Instructions

1. Pat 3 pounds of bone-in, skin-on chicken thighs completely dry with paper towels to ensure crispy skin when searing.
2. Season both sides of the chicken thighs evenly with 1 teaspoon kosher salt and ½ teaspoon freshly cracked black pepper.
3. Heat 1 tablespoon extra virgin olive oil in a large Dutch oven over medium-high heat until shimmering but not smoking.
4. Place chicken thighs skin-side down in the hot oil, working in batches to avoid overcrowding the pan.
5. Sear chicken for 5-7 minutes until the skin develops a deep golden-brown crust and releases easily from the pan.
6. Flip chicken thighs and cook for 3 additional minutes to lightly brown the other side, then transfer to a clean plate.
7. Add 4 slices of chopped thick-cut applewood smoked bacon to the same Dutch oven and cook for 4-5 minutes until crispy and rendered.
8. Remove crispy bacon with a slotted spoon, leaving the rendered fat in the pot for cooking the vegetables.
9. Add 1 large finely diced yellow onion and 2 medium sliced carrots to the bacon fat and cook for 6-8 minutes until softened.
10. Stir in 8 ounces of sliced cremini mushrooms and cook for 5 minutes until they release their moisture and begin to brown.
11. Add 3 cloves of minced garlic and cook for 1 minute until fragrant but not burned.
12. Sprinkle ¼ cup all-purpose flour over the vegetables and cook for 2 minutes while stirring constantly to create a roux.
13. Slowly pour in 2 cups full-bodied red Burgundy wine while scraping any browned bits from the bottom of the pot.
14. Whisk in 1 cup rich chicken stock and 2 tablespoons smooth tomato paste until fully incorporated.
15. Add 1 tablespoon fresh thyme leaves and 1 aromatic bay leaf to the sauce.
16. Return the seared chicken thighs and any accumulated juices to the Dutch oven, submerging them in the liquid.
17. Bring the mixture to a gentle simmer, then reduce heat to low, cover, and cook for 45 minutes until chicken is fork-tender.
18. Remove chicken from the pot and stir in ½ cup heavy cream and 2 tablespoons unsalted butter until the sauce becomes velvety.
19. Return the chicken to the sauce and simmer uncovered for 5 minutes to allow flavors to meld.

Velvety sauce clings to each tender piece of chicken, creating a luxurious texture that balances the wine’s acidity with creamy richness. The mushrooms and bacon provide earthy depth, while the carrots maintain a slight firmness for contrasting texture. Serve this elegant dish over buttery mashed potatoes or egg noodles to soak up every drop of the magnificent sauce, or pair with crusty bread for a truly rustic French experience.

Easy Weeknight Coq au Vin with Chicken Thighs

Unwind from your busy day with this simplified French classic that transforms humble ingredients into an elegant, comforting meal perfect for hectic evenings. Using bone-in, skin-on chicken thighs ensures maximum flavor and tenderness while the rich red wine sauce develops deep, complex notes that taste like they simmered for hours. This approachable version maintains all the sophistication of traditional coq au vin but streamlines the process for achievable weeknight success.

Ingredients

• 6 bone-in, skin-on chicken thighs
• 4 slices thick-cut bacon, chopped
• 1 large yellow onion, diced
• 2 carrots, peeled and sliced into ¼-inch coins
• 8 ounces cremini mushrooms, halved
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 1½ cups dry red wine
• 1 cup low-sodium chicken broth
• 2 tablespoons all-purpose flour
• 2 tablespoons unsalted butter
• 2 sprigs fresh thyme
• 1 bay leaf
• 2 tablespoons chopped fresh parsley
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper

Instructions

1. Pat 6 bone-in, skin-on chicken thighs completely dry with paper towels and season both sides with ½ teaspoon kosher salt and ¼ teaspoon freshly ground black pepper.
2. Heat a large Dutch oven over medium heat for 2 minutes until hot, then add 4 slices thick-cut chopped bacon and cook for 6-8 minutes until crispy and browned.
3. Remove bacon with a slotted spoon, leaving rendered fat in the pot, and transfer to a paper towel-lined plate.
4. Increase heat to medium-high and place chicken thighs skin-side down in the hot bacon fat, cooking undisturbed for 6 minutes until golden brown and crispy.
5. Flip chicken thighs and cook for 4 minutes on the second side, then transfer to a clean plate.
6. Add 1 large diced yellow onion and 2 sliced carrots to the pot, sautéing for 5 minutes until onions become translucent.
7. Add 8 ounces halved cremini mushrooms and cook for 4 minutes until they release their liquid and begin to brown.
8. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
9. Add 2 tablespoons tomato paste and cook for 2 minutes, stirring constantly, until it darkens slightly in color.
10. Sprinkle 2 tablespoons all-purpose flour over the vegetables and cook for 1 minute while stirring to coat everything evenly.
11. Slowly pour in 1½ cups dry red wine while scraping the bottom of the pot to release any browned bits.
12. Add 1 cup low-sodium chicken broth, 2 sprigs fresh thyme, and 1 bay leaf, then bring the mixture to a simmer.
13. Return chicken thighs and any accumulated juices to the pot, nestling them into the liquid, then reduce heat to low, cover, and simmer for 35 minutes.
14. Remove chicken thighs from the pot and set aside, then discard thyme sprigs and bay leaf.
15. Stir in 2 tablespoons unsalted butter until melted and incorporated into the sauce.
16. Return chicken thighs and reserved bacon to the pot, then garnish with 2 tablespoons chopped fresh parsley.

What emerges is chicken so tender it nearly falls from the bone, bathed in a luxurious sauce that balances the earthy mushrooms with the bright acidity of red wine. The crispy skin maintains its texture despite simmering, providing delightful contrast to the velvety sauce. For a complete meal, serve over creamy mashed potatoes or buttered egg noodles to soak up every last drop of the rich, deeply flavored sauce.

Coq au Vin with Balsamic Glaze for a Modern Twist

Brimming with rustic French charm yet updated for contemporary palates, this coq au vin recipe transforms classic comfort food into an elegant dinner party centerpiece. By incorporating a balsamic glaze reduction, we’ll create layers of sweet acidity that beautifully complement the wine-braised chicken and earthy mushrooms.

Ingredients

• 3 lbs bone-in, skin-on chicken thighs
• 4 slices thick-cut applewood smoked bacon, diced
• 1 large yellow onion, finely diced
• 2 carrots, peeled and sliced into ¼-inch coins
• 8 oz cremini mushrooms, quartered
• 4 garlic cloves, minced
• 2 cups dry red wine
• 2 cups rich chicken stock
• 2 tbsp tomato paste
• ¼ cup aged balsamic vinegar
• 2 tbsp all-purpose flour
• 3 tbsp unsalted butter
• 2 tbsp fresh thyme leaves
• 1 bay leaf
• Kosher salt and freshly cracked black pepper

Instructions

1. Season both sides of chicken thighs generously with kosher salt and freshly cracked black pepper.
2. Heat a large Dutch oven over medium-high heat for 2 minutes until hot.
3. Add diced bacon and cook for 6-8 minutes until crispy and fat renders.
4. Remove bacon with a slotted spoon, leaving rendered fat in the pot.
5. Place chicken thighs skin-side down in the hot bacon fat and cook for 5-7 minutes until golden brown.
6. Flip chicken and cook for 3 more minutes, then transfer to a plate.
7. Add diced onion and carrot coins to the pot, cooking for 4 minutes until slightly softened.
8. Stir in quartered mushrooms and cook for 5 minutes until they release their liquid and begin to brown.
9. Add minced garlic and cook for 1 minute until fragrant.
10. Sprinkle flour over vegetables and cook for 1 minute while stirring constantly.
11. Pour in red wine, scraping up any browned bits from the bottom of the pot.
12. Add chicken stock, tomato paste, thyme leaves, and bay leaf, stirring to combine.
13. Return chicken thighs and any accumulated juices to the pot, nestling them into the liquid.
14. Bring to a simmer, then reduce heat to low, cover, and cook for 45 minutes.
15. Remove chicken from pot and increase heat to medium-high.
16. Simmer sauce uncovered for 15 minutes until reduced by one-third.
17. Stir in aged balsamic vinegar and cook for 3 minutes.
18. Whisk in unsalted butter until sauce becomes glossy and slightly thickened.
19. Return chicken to pot and spoon sauce over the top.
20. Sprinkle reserved crispy bacon over the finished dish.

Melt-in-your-mouth chicken yields effortlessly to the fork while the reduced sauce clings perfectly to each component. The balsamic glaze cuts through the richness with its sweet-tart complexity, making this dish particularly stunning when served over creamy polenta or buttery egg noodles to soak up every last drop of the luxurious sauce.

Coq au Vin with Tangy Red Wine Reduction

Let’s transform humble chicken into an elegant French classic that’s surprisingly approachable for home cooks. Learning this coq au vin technique will give you a showstopping dinner party dish with deep, complex flavors that develop beautifully through patient cooking. This methodical approach ensures even beginners can achieve tender, wine-infused chicken with a glossy, tangy reduction.

Ingredients

– 3 pounds bone-in, skin-on chicken thighs
– 4 slices thick-cut applewood smoked bacon, chopped
– 1 large yellow onion, finely diced
– 2 medium carrots, peeled and sliced into ¼-inch coins
– 8 ounces cremini mushrooms, quartered
– 3 cloves garlic, minced
– 2 cups dry red wine with bold tannins
– 1 cup rich chicken stock
– 2 tablespoons tomato paste with concentrated sweetness
– 2 tablespoons all-purpose flour
– 2 tablespoons unsalted butter
– 2 sprigs fresh thyme
– 1 bay leaf
– 1 tablespoon chopped fresh parsley

Instructions

1. Pat 3 pounds bone-in, skin-on chicken thighs completely dry with paper towels.
2. Season both sides of chicken generously with kosher salt and freshly ground black pepper.
3. Cook 4 slices thick-cut applewood smoked bacon in a large Dutch oven over medium heat for 8-10 minutes until crispy and fat renders.
4. Remove bacon with a slotted spoon, leaving rendered fat in the pot.
5. Place chicken thighs skin-side down in the hot bacon fat and cook undisturbed for 6-8 minutes until golden brown.
6. Flip chicken and cook for 4 more minutes, then transfer to a plate.
7. Add 1 large yellow onion, finely diced to the pot and cook for 5 minutes until translucent.
8. Stir in 2 medium carrots, peeled and sliced into ¼-inch coins and cook for 4 minutes.
9. Add 8 ounces cremini mushrooms, quartered and cook for 6 minutes until they release their moisture.
10. Mix in 2 tablespoons all-purpose flour and cook for 1 minute while stirring constantly.
11. Pour in 2 cups dry red wine with bold tannins, scraping up any browned bits from the bottom.
12. Whisk in 2 tablespoons tomato paste with concentrated sweetness until fully incorporated.
13. Add 1 cup rich chicken stock, 2 sprigs fresh thyme, and 1 bay leaf.
14. Return chicken and any accumulated juices to the pot, submerging partially in liquid.
15. Bring to a gentle simmer, then reduce heat to low, cover, and cook for 45 minutes.
16. Remove chicken from pot and increase heat to medium-high.
17. Simmer sauce uncovered for 15-20 minutes until reduced by half and thickened.
18. Stir in 2 tablespoons unsalted butter until melted and sauce becomes glossy.
19. Discard thyme sprigs and bay leaf, then return chicken to the pot.
20. Garnish with reserved crispy bacon and 1 tablespoon chopped fresh parsley.

Here’s why this coq au vin shines: the chicken becomes incredibly tender, practically falling off the bone, while the reduction develops a silky texture that clings beautifully to each piece. That tangy red wine backbone cuts through the richness, creating a balanced sauce that’s neither too heavy nor too sharp. For a creative twist, serve it over creamy polenta or buttery egg noodles to soak up every last drop of that magnificent sauce.

One-Pot Coq au Vin for Busy Cooks

Savor the rich, comforting flavors of classic French cuisine without spending hours in the kitchen. This simplified one-pot coq au vin brings together tender chicken and aromatic vegetables in a deeply flavorful wine sauce that develops beautifully as it simmers. Follow these methodical steps to create an impressive meal that tastes like it took all day to make.

Ingredients

– 4 bone-in, skin-on chicken thighs
– 2 tablespoons rich, extra virgin olive oil
– 4 slices thick-cut applewood smoked bacon, chopped
– 1 large yellow onion, finely diced
– 2 carrots, peeled and sliced into 1/4-inch coins
– 8 ounces cremini mushrooms, quartered
– 3 cloves fresh garlic, minced
– 2 tablespoons all-purpose flour
– 1 cup dry red wine
– 2 cups rich chicken stock
– 2 tablespoons tomato paste
– 2 sprigs fresh thyme
– 1 bay leaf
– 1 teaspoon coarse kosher salt
– 1/2 teaspoon freshly ground black pepper

Instructions

1. Pat 4 bone-in, skin-on chicken thighs completely dry with paper towels to ensure crispy skin when searing.
2. Heat 2 tablespoons rich, extra virgin olive oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
3. Season chicken thighs with 1 teaspoon coarse kosher salt and 1/2 teaspoon freshly ground black pepper on both sides.
4. Place chicken skin-side down in the hot oil and cook undisturbed for 6-8 minutes until golden brown and crispy.
5. Flip chicken and cook for 3 more minutes, then transfer to a clean plate.
6. Add 4 slices thick-cut applewood smoked bacon to the same pot and cook for 5 minutes until crispy and fat has rendered.
7. Add 1 large yellow onion, finely diced, and cook for 4 minutes until translucent and fragrant.
8. Stir in 2 carrots, peeled and sliced into 1/4-inch coins, and 8 ounces cremini mushrooms, quartered, cooking for 6 minutes until vegetables begin to soften.
9. Add 3 cloves fresh garlic, minced, and cook for 1 minute until fragrant.
10. Sprinkle 2 tablespoons all-purpose flour over vegetables and stir constantly for 2 minutes to cook out the raw flour taste.
11. Pour in 1 cup dry red wine, scraping the bottom of the pot to release all the browned bits for maximum flavor.
12. Stir in 2 cups rich chicken stock and 2 tablespoons tomato paste until fully incorporated.
13. Add 2 sprigs fresh thyme and 1 bay leaf to the sauce.
14. Return chicken thighs to the pot, nestling them into the liquid and vegetables.
15. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 45 minutes until chicken is fork-tender.
16. Remove thyme sprigs and bay leaf before serving. Buttery, tender chicken practically falls off the bone in this deeply savory sauce that clings beautifully to each component. The mushrooms absorb the rich wine flavor while the carrots maintain a slight bite for textural contrast. Serve this rustic dish over creamy mashed potatoes or crusty bread to soak up every last drop of the luxurious sauce.

Coq au Vin with Smoky Bacon and Shallots

Warm, comforting, and deeply flavorful, this classic French dish transforms humble ingredients into an elegant meal that feels both rustic and sophisticated. We’ll walk through each step methodically, ensuring even beginner cooks can achieve that perfect balance of tender chicken, smoky bacon, and wine-infused sauce. Let’s begin with gathering our ingredients and preparing our workspace.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 6 slices thick-cut smoky bacon, chopped
• 8 small pearl shallots, peeled
• 2 cups dry red wine
• 1 cup rich chicken stock
• 2 tablespoons tomato paste
• 3 cloves fresh garlic, minced
• 2 tablespoons all-purpose flour
• 3 tablespoons unsalted butter
• 8 ounces cremini mushrooms, sliced
• 2 sprigs fresh thyme
• 1 bay leaf
• 2 tablespoons chopped fresh parsley

Instructions

1. Preheat your oven to 325°F and position a rack in the center.
2. Pat the chicken thighs completely dry with paper towels to ensure proper browning.
3. Season both sides of the chicken generously with kosher salt and freshly ground black pepper.
4. Heat a large Dutch oven over medium-high heat for 2 minutes until hot.
5. Add the chopped smoky bacon and cook for 6-8 minutes until crispy and rendered.
6. Transfer the bacon to a paper towel-lined plate using a slotted spoon, leaving the drippings in the pot.
7. Place the chicken thighs skin-side down in the hot bacon fat and cook for 5-7 minutes until golden brown.
8. Flip the chicken and cook for another 3 minutes, then transfer to a clean plate.
9. Add the peeled pearl shallots to the pot and cook for 4 minutes until lightly browned.
10. Add the sliced cremini mushrooms and cook for 5 minutes until softened and golden.
11. Stir in the minced garlic and cook for 1 minute until fragrant.
12. Sprinkle the all-purpose flour over the vegetables and cook for 2 minutes while stirring constantly.
13. Whisk in the dry red wine, scraping up any browned bits from the bottom of the pot.
14. Add the tomato paste, rich chicken stock, fresh thyme sprigs, and bay leaf.
15. Return the chicken thighs and any accumulated juices to the pot, submerging them in the liquid.
16. Bring the mixture to a simmer, then cover and transfer to the preheated oven.
17. Bake for 1 hour and 15 minutes until the chicken is fork-tender.
18. Remove the pot from the oven and discard the thyme sprigs and bay leaf.
19. Stir in the unsalted butter until the sauce becomes glossy and slightly thickened.
20. Garnish with the reserved crispy bacon and chopped fresh parsley.

Zesty with wine depth and smoky bacon richness, this coq au vin delivers fall-off-the-bone chicken in a velvety sauce that clings perfectly to each component. The pearl shallots become meltingly tender while the mushrooms absorb all the complex flavors. Serve it over creamy mashed potatoes or crusty bread to soak up every last drop of that magnificent sauce, making it the ultimate comfort meal for chilly evenings.

Quick Coq au Vin with Chicken Breasts

Just when you need a comforting French classic but don’t have hours to spare, this simplified coq au vin delivers all the rich flavors in under an hour. Join me as we walk through each methodical step to transform humble chicken breasts into an elegant, company-worthy dish that tastes like it simmered all day.

Ingredients

• 2 large boneless, skinless chicken breasts
• 4 slices thick-cut applewood smoked bacon
• 1 cup finely chopped yellow onion
• 2 cloves fragrant garlic, minced
• 8 oz earthy cremini mushrooms, sliced
• 1½ cups robust dry red wine
• 1 cup rich chicken broth
• 2 tbsp vibrant tomato paste
• 1 tbsp fresh thyme leaves
• 1 tbsp glossy olive oil
• 1 tbsp velvety unsalted butter
• 1 tsp coarse kosher salt
• ½ tsp freshly cracked black pepper
• 1 tbsp finely chopped fresh parsley

Instructions

1. Pat the chicken breasts completely dry with paper towels and season both sides evenly with kosher salt and black pepper.
2. Heat olive oil in a large, heavy-bottomed Dutch oven over medium-high heat until it shimmers, about 2 minutes.
3. Place chicken breasts in the hot oil and sear for 4-5 minutes per side until deeply golden brown, then transfer to a clean plate.
4. Add bacon to the same pot and cook for 5-6 minutes until crisp and rendered, stirring occasionally.
5. Remove bacon with a slotted spoon, leaving 2 tablespoons of drippings in the pot.
6. Sauté chopped onion in the bacon drippings for 4 minutes until translucent and fragrant.
7. Add minced garlic and cook for 1 minute until aromatic but not browned.
8. Stir in sliced mushrooms and cook for 6-7 minutes until they release their liquid and turn golden brown.
9. Add tomato paste and cook for 1 minute, stirring constantly to deepen its flavor.
10. Pour in red wine, using a wooden spoon to scrape up all the browned bits from the bottom of the pot.
11. Add chicken broth and fresh thyme leaves, then bring the liquid to a vigorous boil.
12. Return chicken breasts and any accumulated juices to the pot, nestling them into the liquid.
13. Reduce heat to maintain a gentle simmer, cover the pot, and cook for 18-20 minutes until chicken reaches 165°F internally.
14. Remove chicken to a cutting board and let rest for 5 minutes before slicing against the grain.
15. Stir butter into the sauce until melted and glossy, then return sliced chicken to the pot.
16. Sprinkle with crisp bacon and fresh parsley just before serving.

Resulting in tender, wine-infused chicken that practically melts at the touch of a fork, this coq au vin boasts layers of earthy mushrooms, smoky bacon, and deep red wine reduction. Resting the chicken before slicing ensures every piece retains its succulent moisture, while the butter-enriched sauce clings beautifully to mashed potatoes or crusty bread for sopping up every last drop.

Decadent Coq au Vin with a French Flair

Preparing this classic French dish might seem intimidating, but breaking it down into simple, methodical steps will yield incredible results. Picture tender chicken bathed in a rich wine sauce with aromatic vegetables – it’s easier than you think when you follow each step carefully.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 6 slices thick-cut applewood smoked bacon
• 1 cup finely chopped yellow onion
• 2 cups sliced cremini mushrooms
• 3 cloves freshly minced garlic
• 2 cups robust red burgundy wine
• 2 cups rich chicken stock
• 2 tablespoons smooth tomato paste
• 3 sprigs fresh thyme
• 2 bay leaves
• 2 tablespoons all-purpose flour
• 3 tablespoons European-style butter
• 1 tablespoon extra virgin olive oil
• 1 teaspoon coarse sea salt
• ½ teaspoon freshly cracked black pepper
• ¼ cup chopped fresh parsley

Instructions

1. Pat the chicken thighs completely dry with paper towels and season both sides with coarse sea salt and freshly cracked black pepper.
2. Heat 1 tablespoon extra virgin olive oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
3. Place chicken thighs skin-side down and cook undisturbed for 6-8 minutes until golden brown and crispy.
4. Flip chicken and cook for 3 more minutes, then transfer to a clean plate. Tip: Don’t overcrowd the pan – cook in batches if needed for proper browning.
5. Add thick-cut applewood smoked bacon to the same pot and cook for 5-7 minutes until crispy, stirring occasionally.
6. Remove bacon with a slotted spoon, leaving about 2 tablespoons of rendered fat in the pot.
7. Add finely chopped yellow onion and cook for 4 minutes until translucent, scraping up any browned bits from the bottom.
8. Add sliced cremini mushrooms and cook for 6 minutes until they release their liquid and begin to brown.
9. Stir in freshly minced garlic and cook for 1 minute until fragrant.
10. Sprinkle 2 tablespoons all-purpose flour over the vegetables and cook for 2 minutes, stirring constantly to form a paste.
11. Whisk in 2 cups robust red burgundy wine, scraping the bottom to incorporate all the browned bits.
12. Add 2 cups rich chicken stock, 2 tablespoons smooth tomato paste, 3 sprigs fresh thyme, and 2 bay leaves, then bring to a simmer.
13. Return chicken thighs and any accumulated juices to the pot, submerging them in the liquid.
14. Cover and transfer to a preheated 325°F oven for 1 hour and 15 minutes. Tip: Oven cooking ensures even, gentle heat distribution for tender meat.
15. Remove from oven and discard thyme sprigs and bay leaves.
16. Stir in 3 tablespoons European-style butter until melted and sauce is glossy. Tip: This final butter addition, called “monter au beurre,” creates a luxurious, velvety sauce.
17. Sprinkle with chopped fresh parsley and reserved crispy bacon before serving.

Know that you’ll be rewarded with fall-off-the-bone tender chicken in a deeply flavored sauce that’s both rich and balanced. The mushrooms maintain their meaty texture while absorbing the wine’s complexity, creating layers of flavor in every bite. Consider serving over creamy mashed potatoes or crusty bread to soak up every last drop of that magnificent sauce.

Conclusion

Whether you’re a seasoned chef or new to French cooking, these 32 coq au vin recipes offer something spectacular for every gourmet enthusiast. We hope you find your perfect match! Try one this weekend, leave a comment with your favorite, and share your culinary creations by pinning this article on Pinterest. Happy cooking!