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coq au vin in a rustic Dutch oven in a wide horizontal shot, glossy red wine sauce with mushrooms and pearl onions over chicken, fresh parsley garnish, on a cozy holiday table, warm natural light, shallow depth of field, landscape orientation

Coq au Vin

Gentle braising with red wine, pearl onions, mushrooms, and bacon.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 3 lb bone-in chicken thighs
  • 4 slices bacon chopped
  • 8 oz mushrooms quartered
  • 1 cup pearl onions peeled
  • 2.5 cups dry red wine
  • 2 cups chicken broth
  • 2 tbsp flour
  • 2 cloves garlic minced

Method
 

  1. Crisp the bacon in a Dutch oven, then set it aside.
  2. Brown the chicken in the bacon fat and remove it from the pot.
  3. Saute mushrooms, pearl onions, and garlic until golden.
  4. Stir in the flour, then pour in the wine and broth, scraping up the brown bits.
  5. Return the chicken and bacon, cover, and simmer 45-50 minutes until tender.
  6. Spoon into bowls and serve over mashed potatoes or crusty bread.

Notes

A splash of brandy at the start adds lovely depth.