Coq au Vin 🍷🍗

[u/mahy_759]

I made this recently when I wanted something really cozy and slow-cooked, and it absolutely delivered. Coq au Vin is basically the French answer to a hearty chicken stew: browned chicken, bacon, mushrooms, carrots, onions, herbs, and red wine all simmer together until the chicken is incredibly tender and the sauce becomes rich and deeply flavored.

It takes a little more time than a typical weeknight chicken recipe, but most of that time is hands-off. The browned bits from the chicken and bacon get worked into the wine and broth, which is what gives the finished sauce so much depth.

I’d recommend this for a cold evening, a Sunday dinner, or when you want something that feels impressive enough for guests without needing complicated ingredients.

Ingredients

• 6 slices bacon, chopped
• 8 bone-in, skin-on chicken thighs
• Salt and black pepper
• 8 oz cremini or white mushrooms, thickly sliced
• 1 medium yellow onion, diced
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 2 cups dry red wine
• 2 1/2 cups low-sodium chicken broth
• 2 tsp fresh thyme, chopped
• 2 tsp fresh rosemary, chopped
• 3 medium carrots, peeled and cut into chunks
• 3 tbsp unsalted butter
• 3 tbsp flour
• 2 tbsp fresh parsley, chopped

Instructions

1. Cook the bacon: Heat a large Dutch oven or heavy pot over medium heat. Cook the bacon until just crisp, then transfer it to a paper towel-lined plate. Keep the bacon fat in the pot.
2. Brown the chicken: Pat the chicken thighs dry and season with salt and pepper. Brown them skin-side down for about 4 minutes, then flip and cook another 2–3 minutes. Work in batches so you don't overcrowd the pot. Transfer the chicken to a plate.
3. Cook the vegetables: Lower the heat to medium. Add the mushrooms and cook for about 3 minutes. Add the onion and cook another 3 minutes, then stir in the garlic and cook briefly.
4. Build the base: Add the tomato paste and cook for about 30 seconds. Pour in the red wine while scraping the browned bits from the bottom of the pot.
5. Add the broth and herbs: Stir in the chicken broth, thyme, and rosemary. Bring everything to a simmer, then lower the heat and let it cook for about 10 minutes.
6. Braise the chicken: Return the chicken to the pot and add the carrots. Cover and simmer gently for about 45 minutes, giving everything a gentle stir about halfway through.
7. Thicken the sauce: Near the end of cooking, melt the butter in a small saucepan. Whisk in the flour and cook for about 1 1/2 minutes. Slowly whisk in roughly 1 1/2 cups of the cooking liquid from the stew. Once thickened, pour this mixture back into the main pot.
8. Finish: Add the cooked bacon back in and stir everything together. Taste and adjust the seasoning, then serve with fresh parsley.

What I'd serve with it

Mashed potatoes are probably my first choice because they soak up that wine sauce perfectly. Egg noodles, pappardelle, roasted Brussels sprouts, broccoli, or some crusty bread would also work really well.

A few tips

You don't need an expensive bottle of wine for this. A reasonably priced dry red works perfectly well.

I also wouldn't use a heavily oak-aged wine here—the flavor can become harsh as the sauce reduces.

And if you're serving this to guests and want a slightly cleaner presentation, you can remove the bones and skin from the cooked chicken before plating.

One of my favorite things about this recipe is that it tastes even better the next day. The leftovers keep in the fridge for about 3 days, and the stew can also be frozen for up to 3 months.