Chef John's Coq au Vin Recipe

This Coq au Vin dish is sure to impress even the most discerning dinner guests.

What Is Coq au Vin?

Coq au Vin is a traditional French dish where chicken thighs are slow-cooked in a savory red wine sauce, enriched with bacon, mushrooms, and a variety of herbs. Despite its elegant reputation, it's quite simple to prepare at home.

How to Prepare Coq au Vin

The detailed recipe is below, but here’s a quick overview of what you can look forward to:

Ingredients for Coq au Vin

Here are the ingredients you'll need to prepare this delicious Coq au Vin recipe:

· Chicken: Start with bone-in, skin-on chicken thighs for the best flavor.
· Seasonings: Season the chicken with salt and freshly ground black pepper.
· Bacon: Bacon and its rendered fat bring rich, savory depth to the dish.
· Vegetables: Mushrooms, onions, and shallots are key to building flavor.
· Flour and butter: These thicken the sauce and add richness.
· Wine: Traditional Burgundy wine works best, but any wine made from Pinot Noir grapes will do.
· Thyme: Fresh thyme infuses the dish with aromatic herbal notes.
· Broth: You can use either store-bought or homemade chicken broth for the base of the sauce.

How to Prepare Homemade Coq au Vin

Here's a quick preview of the steps involved in making Coq au Vin at home:

1. Season the chicken, fry the bacon, and cook the chicken in the rendered bacon fat.
2. Sauté the vegetables until they become golden and caramelized.
3. Stir in flour and butter to create a thickening roux.
4. Transfer to the oven and bake for 30 minutes, basting the chicken with the pan juices.
5. Return to the stovetop and reduce the sauce until it thickens to your desired consistency.

What to Pair with Coq au Vin

Coq au Vin pairs wonderfully with hearty, starchy sides that can absorb the rich sauce. Consider serving it with mashed potatoes, rice, crusty French bread, or egg noodles.

How to Store Coq au Vin

Let your leftover Coq au Vin cool before placing it in an airtight container. Store it in a shallow, airtight container in the fridge for up to five days. To reheat, use the microwave or heat it on the stove.

Dinogo Community Tips and Praise

"I wish there were leftovers," says Linda Adams Dodge. "This was absolutely amazing! The sauce was out of this world, and the chicken was so tender. It was a flavor explosion in every bite—so simple yet so sophisticated."

"Totally delicious!" exclaims a Dinogo community member. "It doesn't require many ingredients and is inexpensive to prepare. Plus, you get to enjoy the rest of the wine with the meal!"

"A delightful taste of France right in my own kitchen," says Carrie Parks. "I used boneless chicken thighs and pre-cooked bacon to save time, and it turned out fantastic! I’m so excited with the results."

Editorial contributions by Corey Williams

Ingredients List

• 6 bone-in, skin-on chicken thighs

• kosher salt and freshly ground black pepper to taste

• 8 ounces bacon, sliced crosswise into 1/2-inch pieces

• 10 large button mushrooms, quartered

• ½ large yellow onion, diced

• 2 shallots, sliced

• 2 teaspoons all-purpose flour

• 2 teaspoons butter

• 1 ½ cups red wine

• 6 sprigs fresh thyme

• 1 cup chicken broth

Instructions

Preheat your oven to 375°F (190°C). Season the chicken thighs generously with salt and black pepper on all sides.

In a large, oven-safe skillet, sauté the bacon over medium-high heat, turning occasionally, until it’s evenly browned, about 10 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the bacon drippings behind in the skillet.

Raise the heat to high and add the chicken thighs, skin-side down, to the skillet. Cook for 2 to 4 minutes per side, or until the chicken is browned. Remove the chicken to a plate, then drain off all but 1 tablespoon of the drippings from the skillet.

Reduce the heat to medium-high and sauté the mushrooms, onion, and shallots with a pinch of salt in the hot skillet until they’re golden and caramelized, about 7 to 12 minutes.

Mix the flour and butter into the vegetable mixture until fully combined, about 1 minute.

Pour the red wine into the skillet and bring it to a boil, scraping up any browned bits from the bottom of the pan with a wooden spoon. Stir in the bacon and thyme, and let the wine reduce by about one-third, 3 to 5 minutes. Add the chicken broth to the wine mixture and return the chicken thighs to the skillet; bring everything to a simmer.

Transfer the skillet to the preheated oven and bake for 30 minutes. Spoon the pan juices over the chicken and continue cooking until the chicken is no longer pink at the bone and the juices run clear, about another 30 minutes. Use an instant-read thermometer inserted into the thickest part of the thigh (near the bone) to ensure it reaches 165°F (74°C). Once cooked, transfer the chicken to a serving platter.

Place the skillet over high heat and reduce the pan juices, skimming off any excess fat as needed, until the sauce thickens slightly, about 5 minutes. Season with salt and pepper, then remove and discard the thyme. Pour the sauce over the chicken before serving.

Nutrition Information (per serving)