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A Dutch oven of French coq au vin with braised chicken, red wine sauce, mushrooms, pearl onions, carrots, bacon, and thyme.

French Coq au Vin

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A classic French chicken braise with red wine, mushrooms, pearl onions, bacon, carrots, and thyme.
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Prep Time 25 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 55 minutes
Servings: 4 servings
Course: Main Course
Cuisine: French
Calories: 690
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Chicken and Sauce
  • 3 lb bone-in chicken thighs and drumsticks patted dry
  • 1 tsp kosher salt plus more to taste
  • 1/2 tsp black pepper freshly ground
  • 6 oz bacon or pancetta cut into lardons
  • 1 tbsp olive oil as needed
  • 1 medium yellow onion finely chopped
  • 2 medium carrots cut into chunks
  • 3 cloves garlic minced
  • 2 tbsp tomato paste
  • 2 tbsp all-purpose flour
  • 2 cups dry red wine such as Pinot Noir
  • 1 cup chicken stock
  • 3 sprigs fresh thyme plus more for serving
  • 1 whole bay leaf
Mushrooms and Onions
  • 8 oz cremini mushrooms halved or thickly sliced
  • 8 oz pearl onions peeled, or frozen and thawed
  • 2 tbsp unsalted butter
  • 1 tbsp fresh parsley chopped, for serving

Equipment

  • Large Dutch oven
  • Tongs
  • Cutting board
  • Chef's knife
  • Wooden spoon

Method
 

Brown the chicken:
  1. Season the chicken with the salt and pepper.
  2. Cook the bacon in a large Dutch oven over medium heat until browned and crisp, then transfer it to a plate.
  3. Brown the chicken in the bacon fat, working in batches so the pieces sear instead of steam.
  4. Transfer the browned chicken to a plate and spoon off excess fat, leaving about 2 tablespoons in the pot.
Build the braise:
  1. Add the chopped onion and carrots to the pot and cook for 5 minutes, scraping up browned bits.
  2. Stir in the garlic and tomato paste and cook for 1 minute.
  3. Sprinkle in the flour and stir until no dry patches remain.
  4. Pour in the red wine and chicken stock, stirring well to loosen the bottom of the pot.
  5. Add the thyme, bay leaf, bacon, and browned chicken with any juices.
  6. Cover and simmer gently for 55 to 65 minutes, until the chicken is very tender.
Finish and serve:
  1. While the chicken braises, melt the butter in a skillet and cook the mushrooms and pearl onions until browned and tender.
  2. Stir the mushrooms and pearl onions into the pot during the last 15 minutes of cooking.
  3. Remove the bay leaf and thyme stems, then taste and adjust the salt and pepper.
  4. If the sauce is thin, simmer uncovered for a few minutes to reduce it.
  5. Serve hot with parsley, extra thyme, and plenty of sauce.

Nutrition

Calories: 690kcalCarbohydrates: 20gProtein: 52gFat: 39gSaturated Fat: 13gCholesterol: 210mgSodium: 1050mgFiber: 4gSugar: 7g

Notes

  • Keep the braise at a gentle simmer so the chicken stays tender.
  • If using frozen pearl onions, thaw and pat them dry before browning.
  • The dish can be made one day ahead and reheated gently over low heat.