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–+ servings

Classic Coq au Vin

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5 from 1 vote
Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes
Calories: 773kcal
Servings: 4 People
Metric - Imperial

Ingredients

  • 4 Chicken Thighs Bone-in
  • 2 Chicken Drumsticks Bone-in
  • 150 g Bacon or Lardons Diced
  • 200 g Brown Mushrooms Halved
  • 6 Shallots Halved
  • 4 Garlic Cloves Crushed
  • 500 ml Dry Red Wine Pinot Noir, Burgundy, or Côtes du Rhône
  • 250 ml Chicken Stock
  • 20 g Tomato Paste
  • 15 g Plain Flour All Purpose
  • 3 Bay Leaves Fresh or Dry
  • 6 sprigs Thyme
  • 37.5 ml Cognac or Brandy
  • Salt & Pepper

Method

Prep the Chicken

  • Pat the chicken dry with a paper towel—season generously with salt and pepper on both sides.

Render Bacon

  • In a large Dutch oven or heavy pot, cook diced bacon over medium heat until it is golden and the fat has rendered. Remove with a slotted spoon and set aside.

Brown the Chicken

  • In the same pot, sear the chicken pieces skin-side down in the bacon fat until golden on both sides. Work in batches if needed. Remove and set aside.

Sauté Aromatics

  • Add shallots (or pearl onions), mushrooms, and a pinch of salt. Cook for 8–10 minutes until the mushrooms are browned and the onions are softened. Add garlic halfway through and stir.

Deglaze

  • Optional: add Cognac or brandy. Let it bubble and scrape up all browned bits from the bottom of the pot.

Add Tomato Paste & Flour

  • Stir in tomato paste and cook for 1–2 minutes until darkened. Sprinkle in flour, mix to coat everything, and cook for another 2 minutes to remove the raw flour taste.

Reintroduce Chicken & Bacon

  • Return the chicken and bacon to the pot. Nestle into the mixture.

Build the Braising Liquid:

  • Pour in red wine until the chicken is nearly submerged. Add chicken stock if needed to top up. Add thyme and bay leaf.

Simmer & Braise

  • Bring to a low simmer. Cover with a lid and cook gently for 90 minutes. Either on the stovetop over low heat or in the oven at 150–160°C (300–320°F).

Finish & Serve

  • Remove the lid. Taste and adjust seasoning. Optional: swirl in a knob of butter or an extra splash of wine.
  • Serve with mashed potatoes, buttered noodles, or crusty bread to soak up the sauce.
Chef's Tips
Render the bacon fully before removing it, then sear the chicken skin-side down in that same fat — the rendered bacon fat is a big part of the flavour base here, so don't rush past this step or swap in a separate oil.
If you're adding the cognac, pull the pot off direct heat first, especially on a gas stovetop — alcohol vapour can catch unexpectedly near an open flame, so it's worth being cautious rather than pouring it in while the pot's still directly over the burner.
Let the tomato paste and flour cook for the full time stated — the flour especially needs those 2 minutes to lose its raw taste, and rushing this step is what leaves a braising sauce tasting floury instead of rich.
Storage & Reheating
Refrigerate for up to 4 days, or freeze for up to 3 months, in an airtight container — braises like this are classically freezer-friendly and often taste even better the next day once the flavours have settled.
Reheat gently on the stovetop over low heat or in the oven, rather than blasting it in the microwave — slow reheating keeps the chicken from toughening. Thaw frozen portions in the fridge overnight before reheating.
Serving 400gCalories 773kcalCarbohydrates 15gProtein 65gFat 28gSaturated Fat 7gPolyunsaturated Fat 6.5gMonounsaturated Fat 10gCholesterol 357mgSodium 998mgPotassium 1266mgFiber 2.1gSugar 4gVitamin A 348IUVitamin C 5.5mgCalcium 71.7mgIron 3.2mg