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Coq au Vin Stew Recipe

This French classic transforms humble chicken into something absolutely magical, and honestly? It's even better when you reheat it the next day because those wine-braised flavors just deepen overnight. Don't let the fancy name intimidate you—it's basically chicken stew with a fabulous French accent. Your family will think you spent hours on this, but it's actually pretty straightforward!
Print Recipe
Prep Time 25 minutes
Total Time 25 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 6 bone-in skin-on chicken thighs
  • 4 slices bacon chopped
  • 8 oz cremini mushrooms quartered
  • 1 large onion diced
  • 3 carrots cut into 2-inch pieces
  • 4 cloves garlic minced
  • 2 tablespoons tomato paste
  • 3 cups red wine Pinot Noir or Burgundy
  • 2 cups chicken broth
  • 3 sprigs fresh thyme
  • 2 bay leaves
  • 1/3 cup all-purpose flour
  • Salt and pepper to taste
  • Fresh parsley for garnish

Method
 

  1. Pat chicken thighs dry and season generously with salt and pepper. Dredge in flour, shaking off excess.
  2. In a large Dutch oven over medium heat, cook bacon until crispy. Remove with a slotted spoon and set aside.
  3. In the bacon fat, brown chicken thighs on both sides (about 4 minutes per side). Remove and set aside.
  4. Add mushrooms to the pot and cook until golden, about 5 minutes. Remove and set aside.
  5. Add onion and carrots to the pot, cooking until softened, about 6 minutes. Stir in garlic and tomato paste, cooking for 1 minute.
  6. Pour in wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and cook for 3 minutes.
  7. Add chicken broth, thyme, and bay leaves. Return chicken and bacon to the pot. Bring to a boil, then reduce heat to low.
  8. Cover and simmer for 45 minutes, then add mushrooms back in and cook for another 15 minutes until chicken is fall-apart tender.
  9. Remove bay leaves and thyme sprigs. Taste and adjust seasoning. Garnish with fresh parsley and serve over mashed potatoes or crusty bread.