My Coq Au Vin

Indulge in the rich, rustic flavors of "My Coq Au Vin," a French-inspired chicken stew that's as comforting as it is elegant. Tender bone-in chicken is seared to golden perfection and simmered in a luxurious broth of dry red wine, chicken stock, and aromatics like garlic, thyme, and bay leaves. Crisp bites of thick-cut bacon, earthy mushrooms, sweet pearl onions, and vibrant carrots create a medley of textures in every bite, while a final flourish of fresh parsley adds a burst of freshness. Perfect for a cozy dinner, this one-pot dish pairs beautifully with crusty bread, creamy mashed potatoes, or buttery noodles. With just 20 minutes of prep time and a simmer that fills your kitchen with irresistible aromas, this Coq Au Vin recipe is a celebration of slow-cooked comfort and French culinary tradition.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 4

Ingredients

• 4 pieces bone-in chicken thighs and drumsticks
• 1.5 teaspoons salt
• 1 teaspoon black pepper
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 4 ounces thick-cut bacon, diced
• 12 pieces small pearl onions, peeled
• 2 pieces carrots, diced
• 4 cloves garlic cloves, minced
• 2 tablespoons all-purpose flour
• 3 cups dry red wine (such as Burgundy or Pinot Noir)
• 1.5 cups chicken stock
• 1 tablespoon tomato paste
• 2 leaves bay leaves
• 4 sprigs fresh thyme sprigs
• 8 ounces mushrooms, sliced
• 2 tablespoons fresh parsley, chopped (for garnish)

Directions

Step 1

Season the chicken pieces with 1 teaspoon of salt and 1 teaspoon of black pepper.

Step 2

In a large Dutch oven or heavy pot, heat the butter and olive oil over medium heat until melted.

Step 3

Add the chicken to the pot in batches, skin-side down, and sear until golden brown on both sides, about 4-5 minutes per side. Remove the chicken and set aside.

Step 4

In the same pot, cook the diced bacon over medium heat until crispy. Use a slotted spoon to transfer the bacon to a plate lined with paper towels.

Step 5

Add the pearl onions and carrots to the pot and sauté for 5 minutes until slightly softened. Add the minced garlic and cook for another 1 minute.

Step 6

Stir in the flour and mix well to coat the vegetables evenly. Cook for 2 minutes to remove the raw flour taste.

Step 7

Gradually pour in the wine, scraping the bottom of the pot to deglaze. Stir in the chicken stock and tomato paste until combined.

Step 8

Add the bay leaves, thyme sprigs, cooked bacon, mushrooms, and the seared chicken (skin-side up) back to the pot.

Step 9

Bring the mixture to a simmer, then cover the pot and reduce the heat to low. Let it simmer gently for 60-75 minutes, or until the chicken is tender and cooked through.

Step 10

Remove the chicken and vegetables from the pot and set aside. Discard the bay leaves and thyme sprigs.

Step 11

Increase the heat to medium-high and simmer the sauce for 10 minutes until it thickens slightly.

Step 12

Return the chicken and vegetables to the pot and heat through for an additional 5 minutes.

Step 13

Serve the Coq Au Vin warm, garnished with fresh parsley. Pair it with crusty bread, mashed potatoes, or buttered noodles.

Nutrition Facts

Serving size	2565.7 grams (2565.7g)

Amount per serving	% Daily Value*
Calories	3135

Total Fat 183.10g	235%
Saturated Fat 57.30g	287%
Polyunsaturated Fat 1.30g
Cholesterol 650mg	217%
Sodium 6479mg	282%
Total Carbohydrate 76.00g	28%
Dietary Fiber 11.80g	42%
Total Sugars 25.00g
Protein 179.80g	360%

Vitamin D 53IU	264%
Calcium 297mg	23%
Iron 15mg	84%
Potassium 4013mg	85%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 61.7%

Protein: 26.9%

Carbs: 11.4%