Recipe Image

Coq au Vin

  • 45 m
  • 1 h
  • 1 h 45 m
Adam Dolge
“This flavorful French chicken stew is all about the wine, so use a bottle that's so good you can enjoy a glass while you cook.”


    • 2 slices thick-cut bacon, chopped
    • 1 tablespoon extra-virgin olive oil
    • 12 bone-in chicken thighs (about 6 ounces each), skin removed and trimmed
    • 12 ounces cremini mushrooms, halved lengthwise
    • 1 (14 ounce) package frozen pearl onions, thawed
    • 3 tablespoons tomato paste
    • 1½ tablespoons finely chopped garlic
    • 1 teaspoon fresh thyme leaves
    • 2 cups dry red wine, preferably Burgundy or pinot noir
    • 2 cups unsalted chicken broth
    • 2½ cups sliced carrots ( ½-inch pieces)
    • 1 bay leaf
    • ¾ teaspoon kosher salt
    • ½ teaspoon ground pepper
    • Flat-leaf parsley leaves for garnish (optional)


  • 1 Cook bacon in a large heavy-bottomed pot over medium heat, stirring occasionally, until crispy, 8 to 10 minutes. Transfer to a plate with a slotted spoon; set aside. Add oil to the drippings in the pot and increase heat to medium-high. Working in batches, add chicken and cook until lightly browned, 4 to 6 minutes per side. Transfer to a plate.
  • 2 Discard all but 1 tablespoon drippings from the pot; return to medium-high heat. Add mushrooms and cook, undisturbed, until lightly browned on one side, 4 to 5 minutes. Stir in onions and cook, stirring occasionally, until the liquid has evaporated, 4 to 6 minutes. Stir in tomato paste, garlic and thyme; cook, stirring occasionally, until fragrant, 1 minute.
  • 3 Stir in wine and broth. Add the chicken and any accumulated juices, carrots and bay leaf. Bring to a boil. Reduce heat to maintain a simmer, cover and simmer until the chicken and vegetables are tender, about 1 hour.
  • 4 Transfer the chicken and vegetables to a platter with a slotted spoon. Bring the mixture in the pot to a boil over high heat. Cook, uncovered, until the liquid thickens and reduces to 2 cups, 6 to 8 minutes. Return the chicken and vegetables to the pot; stir in salt and pepper. Serve sprinkled with the bacon and parsley, if desired.
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