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French Coq Vin: 7 Reasons to Love this Classic Dish

French Coq Vin
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French Coq au Vin is a timeless classic that embodies the warmth, depth, and sophistication of authentic French cuisine. Tender chicken slowly braised in red wine with bacon, mushrooms, pearl onions, and fresh herbs creates a dish full of rich, layered flavors.

Ingredients

Scale
  • 4 pounds (1.8 kg) bone-in chicken thighs and drumsticks
  • 4 ounces (115 g) bacon or pancetta, diced
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 2 carrots, sliced
  • 3 garlic cloves, minced
  • 2 tablespoons flour
  • 3 cups (700 ml) dry red wine (traditionally Burgundy)
  • 1½ cups (350 ml) chicken stock
  • 2 tablespoons tomato paste
  • 1 teaspoon thyme leaves
  • 2 bay leaves
  • 8 ounces (225 g) pearl onions, peeled
  • 8 ounces (225 g) mushrooms, halved
  • 2 tablespoons butter
  • Salt and pepper, to taste
  • Fresh parsley, chopped (for garnish)
  • Heavy Dutch oven or cast-iron pot
  • Wooden spoon
  • Tongs
  • Chef’s knife and cutting board
  • Ladle and slotted spoon
  • Measuring cups and spoons

Instructions

  1. In a large Dutch oven, cook diced bacon over medium heat until crispy. Remove with a slotted spoon and set aside, leaving the fat in the pot.
  2. Season chicken with salt and pepper. Brown on all sides in bacon fat and olive oil. Transfer to a plate once golden.
  3. Add onions, carrots, and garlic to the pot. Cook until softened, then sprinkle with flour and stir to coat.
  4. Pour in wine, scraping up browned bits. Add chicken stock, tomato paste, thyme, and bay leaves. Return chicken and bacon to pot. Simmer covered for 45–60 minutes, until chicken is tender.
  5. In a skillet, sauté mushrooms and pearl onions in butter until golden, then stir them into the pot for the final 15 minutes.
  6. Remove bay leaves, adjust seasoning, and garnish with parsley. Serve hot with mashed potatoes, noodles, or crusty bread.

Notes

    Nutrition

    Find it online: https://quizsavor.com/french-coq-vin/

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