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Classic French Coq au Vin – Braised Chicken in Red Wine
The iconic French countryside dish: tender chicken thighs braised to perfection in a deeply flavored red wine sauce packed with earthy mushrooms, bacon lardons, and fresh herbs.
Prep
20 min
Cook
45 min
Total
65 min
Ingredients
4servings
- Bone-in chicken thighs with skin750 g
- Smoked bacon lardons120 g
- Button mushrooms200 g
- Carrots2 piece
- Yellow onion1 piece
- Rich chicken broth400 ml
- Butter25 g
- Garlic cloves2 clove
- Fresh thyme sprigs4 g
- Bay leaf1 piece
- Salt
- Black pepper
Preparation Steps
1
Cook bacon in Dutch oven over medium heat for 5 minutes until crisp and golden. Transfer to a plate.
5 min timer
2
Season chicken thighs with salt and pepper. Brown in the bacon fat skin-side down for 5-6 minutes until crisp, then flip for 3 minutes. Set aside.
9 min timer
3
Sauté onion, carrot, and garlic in the pot for 4-5 minutes. Return chicken and bacon, pour in hot broth, add thyme and bay leaf. Cover and simmer gently for 30 minutes.
30 min timer
4
Sauté mushrooms in butter in a hot pan for 4-5 minutes until golden, then stir into the stew. Simmer uncovered for 8-10 minutes until sauce thickens.
10 min timer
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Provenance & Public Domain Audit
Source: Classical French Culinary Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA))
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
