Coq au Vin (Chicken In Red Wine)
This coq au vin is sure to become your go-to chicken recipe. The chicken is braised to perfection with mushrooms and onions in chicken stock and red wine.
Ingredients
- 4 pounds chicken parts, bone-in, thighs, breasts, whole legs
- Kosher salt and freshly ground black pepper
- 1 medium onion
- 8 ounces mushrooms, crimini or button
- 4 strips bacon
- 2 tbsp butter
- 3 cloves garlic, crushed and minced
- 2 tbsp all-purpose flour
- 2 cups dry red wine, pinot noir or merlot
- 1 ½ cups chicken stock
- 1 cup pearl onions, frozen or fresh, peeled
- 2 tbsp chopped fresh parsley (optional)
Recommended Equipment
Instructions
- Wipe the chicken pieces with paper towels to dry. Season with salt and pepper.4 pounds chicken parts | Kosher salt and freshly ground black pepper
- Meanwhile, peel the onion and chop it finely. Wipe the mushrooms with a damp paper towel and slice them. Set aside1 medium onion | 8 ounces mushrooms
- Dice the bacon and put it in a large Dutch oven. Place the pan over medium heat. Cook until the bacon is just crisp. Remove the bacon to paper towels and set aside.4 strips bacon
- Add the butter to the bacon drippings. Working in batches, brown the chicken pieces in the Dutch oven. Remove the chicken to a rack or pan and set aside.2 tbsp butter
- Pour off all but about 2 tablespoons of fat, then add the chopped onion and sliced mushrooms; sauté until the onions are translucent. Add the garlic and continue to cook for 1 minute longer.3 cloves garlic
- Blend in the flour and continue to cook for 2 minutes, stirring constantly. Gradually add the wine and chicken stock. Cook, stirring constantly, for about 5 minutes.2 tbsp all-purpose flour | 2 cups dry red wine | 1 1/2 cups chicken stock
- Add the pearl onions to the pot along with the browned chicken pieces, dark pieces first, chicken breasts on top. Bring to a boil, reduce the heat to low, cover the pot, and simmer for 30 minutes. Uncover the pot and cook for about 15 minutes longer.1 cup pearl onions
- Garnish with chopped fresh parsley, if desired.2 tbsp chopped fresh parsley (optional)
Tip: If using fresh pearl onions, blanch them in boiling water for 30 seconds, then transfer to an ice bath — the skins slip right off.
Nutrition
Calories: 464kcalCarbohydrates: 13gProtein: 33gFat: 24gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 109mgSodium: 299mgPotassium: 306mgFiber: 1gSugar: 4gVitamin A: 125IUVitamin C: 6mgCalcium: 21mgIron: 1mg
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
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