Coq au VinChicken Braised in Red Wine

Name: Coq au Vin (Chicken Braised in Red Wine)
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 1 h 45 min
Yield: 4
Cuisine: France
Ingredients: 1400 g Whole Chicken (cut into serving pieces); 150 g Bacon (chopped); 200 g Onion (chopped); 150 g Carrot (chopped); 120 g Celery (chopped); 250 g Mushroom (halved or sliced); 12 g Garlic (minced); 20 g All-Purpose Flour; 650 ml Red Dry Wine; 250 ml Chicken Stock; 2 pcs Bay Leaf; 10 g Fresh Thyme; 25 g Unsalted Butter; 10 g Salt; 2 g Black Pepper (freshly ground); 10 g Fresh Parsley (chopped)

Coq au vin is a French wine-braised poultry dish with bacon, mushrooms, and aromatics. This practical home version uses chicken pieces rather than an older rooster.

Prep

30m

Cook

1h 15m

Serves

Estimated

Nutrition

Per serving

1232kcal

Calories

83g

Protein

74g

Fat

23g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

1.4kg
Whole Chicken (cut into serving pieces)
150g
Bacon (chopped)
200g
Onion (chopped)
150g
Carrot (chopped)
120g
Celery (chopped)
250g
Mushroom (halved or sliced)
12g
Garlic (minced)
20g
All-Purpose Flour
650ml
Red Dry Wine
250ml
Chicken Stock
2pcs
Bay Leaf
10g
Fresh Thyme
25g
Unsalted Butter
10g
Salt
2g
Black Pepper (freshly ground)
10g
Fresh Parsley (chopped)

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

9 steps

01
Pat the chicken dry and season it with the salt and black pepper.
02
Melt the unsalted butter in a heavy pot over medium heat. Add the bacon and cook until lightly browned. Remove it with a spoon and set it aside.
03
Brown the chicken pieces well on both sides, working in batches if needed. Transfer the browned chicken to a plate.
04
Add the onion, carrot, and celery to the pot and cook until softened. Stir in the garlic and cook briefly, just until fragrant.
05
Sprinkle in the all-purpose flour and stir until the vegetables are lightly coated.
06
Pour in the red dry wine and chicken stock, scraping the pot to release the browned bits. Return the bacon and whole chicken to the pot, then add the bay leaves and fresh thyme.
07
Bring to a gentle simmer, cover, and cook over low heat until the sauce is flavorful and the thickest chicken pieces reach 74°C (165°F).
08
Stir in the mushroom and continue cooking uncovered until the mushrooms are tender and the sauce is slightly reduced.
09
Remove the bay leaves and fresh thyme stems if needed. Finish with the fresh parsley and serve hot.

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