Coq au Vin

Name: Coq au Vin
Prep time: 35 min
Cook time: 50 min
Total time: 85 min
Ingredients: 2½ to 3 pounds chicken pieces ((breast halves, thighs and drumsticks)); 2 tablespoons vegetable or canola oil; salt and freshly ground black pepper; 12 to 18 whole pearl onions, (peeled); 1¼ cups Pinot Noir; 1 cup whole fresh mushrooms; 1 cup thinly sliced carrots; ¼ cup chicken broth; 1 tablespoon finely chopped fresh flat-leaf parsley; 1½ teaspoons chopped fresh marjoram; 1½ teaspoons chopped fresh thyme; 1 whole bay leaf; 2 medium garlic cloves, (minced); 2 tablespoons all purpose flour; 2 tablespoons butter, (at room temperature); 2 slices bacon ((cooked until crisp, and crumbled)); chopped fresh parsley, (for garnish); hot cooked noodles, (for serving)

By Lori Lange

5 from 1 vote

Sep 16, 2023

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This recipe for Coq au Vin is a traditional French dish of chicken braised with red wine, onions, mushrooms, carrots and bacon.

Several years ago, I made Coq au Zin for our Christmas dinner. It’s basically coq au vin made with zinfandel. Coq au vin can actually be made with any red wine. The French tend to use whatever local red wines they have on hand to make this dish. In this recipe, we’re using pinot noir.

This isn’t your typical chicken dinner. It’s a bit more labor intensive than most recipes, but the result is totally worth it!

Ingredients needed:

chicken pieces
vegetable or canola oil
salt and freshly ground black pepper
whole pearl onions
Pinot Noir (red wine)
mushrooms
carrots
chicken broth
parsley
marjoram, thyme and bay leaf
garlic
all purpose flour
butter
bacon
noodles, for serving (optional)

How to make Coq au Vin:

The complete, printable recipe is at the end of this post.

Remove the skin from the chicken pieces.

In a large skillet, cook the chicken in hot oil over medium-heat (about 15 minutes, or until the chicken is browned)- turning the chicken until evenly browned; drain the fat. Sprinkle the chicken with salt and pepper. Add the onions, wine, mushrooms, carrots, broth, the 1 tablespoon of parsley, bay leaf and garlic. Bring to boiling; reduce the heat. Simmer, covered, for 35 to 40 minutes or until the chicken is done (170° for breasts; at least 175° for thighs and drumsticks). Add the fresh marjoram and thyme. Discard the bay leaf. Transfer the chicken and vegetables to a serving platter; keep warm.

In a small bowl, stir together the flour and butter to make a smooth paste. Stir into the wine mixture in the skillet. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Season to taste with additional salt and pepper.