Coq au Vin (Chicken in Red Wine)

A classic French dish of chicken braised in red wine with mushrooms, onions, and bacon.

Prep Time

20 minutes

Total Time

1 hour 50 minutes

Calories

650

Level

Medium

Yields

4 servings

Cost

£4.67

Season:

☀️ Summer•🍂 Autumn

Meal Type:

Dinner

Cuisine:

French

Main Ingredient:

Chicken•Pork

Cooking Style:

Slow Cooker

Ingredients

Servings

8piecesChicken pieces (thighs and drumsticks)(Bone-in, skin-on preferred for flavor)

£6.00

4slicesBacon(Thick-cut, diced)

£2.00

1mediumYellow onion(Chopped)

£0.60

8ozCremini mushrooms(Quartered)

£1.20

2clovesGarlic(Minced)

£0.20

2tablespoonsAll-purpose flour

£0.10

1bottleDry red wine(Burgundy or Pinot Noir recommended)

£7.00

1cupChicken broth(Low sodium preferred)

£0.50

1tablespoonTomato paste

£0.15

1teaspoonThyme(Dried)

£0.10

1leafBay leaf

£0.05

2tablespoonsOlive oil

£0.25

to tasteSalt

£0.05

to tasteBlack pepper(Freshly ground)

£0.10

2tablespoonsFresh parsley(Chopped, for garnish)

£0.40

Total Cost

£18.70

£4.67 per serving

The Method

1
Pat the chicken pieces dry with paper towels and season generously with salt and pepper.
2
In a large Dutch oven or heavy-bottomed pot, cook the bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
3
Increase the heat to medium-high. Dredge the chicken pieces in flour, shaking off any excess. Working in batches, brown the chicken on all sides in the bacon fat (about 3-4 minutes per side). Remove the chicken from the pot and set aside.
4
Add the chopped onion to the pot and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
5
Add the quartered mushrooms to the pot and cook until they release their moisture and brown slightly, about 5-7 minutes.
6
Stir in the tomato paste and cook for 1 minute.
7
Pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and cook for 5 minutes to reduce the wine slightly.
8
Add the chicken broth, thyme, and bay leaf to the pot. Return the chicken and bacon to the pot.
9
Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and simmer for 1 hour to 1 hour 15 minutes, or until the chicken is cooked through and very tender.
10
Remove the chicken from the pot and set aside. Increase the heat to medium-high and simmer the sauce until it has thickened slightly, about 10-15 minutes. Remove the bay leaf.
11
Return the chicken to the pot and heat through. Garnish with fresh parsley before serving. Serve hot with mashed potatoes, crusty bread, or noodles.
12
Discard bay leaf.

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My Notes

Nutrition Information

Nutrition per serving (400g)

650 kcal / 2720 kJ

Carbs

15g

6% of RDA

Fat

35g

50% of RDA

Protein

55g

110% of RDA

Detailed Breakdown

Fibre

3 g

10% of RDA

Sugar

5 g

6% of RDA

Sodium

600 mg

26% of RDA

Saturated Fat

10 g

50% of RDA

Chef's Tips

For a richer flavor, marinate the chicken in the red wine for at least 2 hours, or overnight, before cooking.

If the sauce is too thin, you can thicken it with a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water).

Serve with a side of mashed potatoes or crusty bread to soak up the delicious sauce.

This dish tastes even better the next day, as the flavors have more time to meld.

Cooking Equipment

Large Dutch Oven or Heavy-Bottomed Pot

Cutting Board

Knife

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a richer flavor, marinate the chicken in the red wine for at least 2 hours, or overnight, before cooking.

If the sauce is too thin, you can thicken it with a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water).

Serve with a side of mashed potatoes or crusty bread to soak up the delicious sauce.

This dish tastes even better the next day, as the flavors have more time to meld.

Coq au Vin (Chicken in Red Wine)

Ingredients

The Method