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Coq au vin served in a blue and white bowl over a pile of fully mashed potatoes.
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Easy Coq au Vin Recipe

Easy Coq au Vin is a rustic French-inspired one pot dinner made with bone-in chicken thighs braised in red wine with bacon, mushrooms, carrots, onion and fresh thyme. It’s rich, cozy and perfect for everything from Sunday supper to a casual dinner party.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Dinner
Cuisine: French
Servings: 6
Author: Kellie
Cost: $15

Equipment

Ingredients

  • 6 bone-in Chicken Thighs or bone-in chicken legs
  • Salt and black pepper for seasoning
  • 2 tablespoons olive oil
  • 4 slices bacon chopped
  • 8 ounces cremini or button mushrooms halved
  • 1 small onion diced
  • 2 carrots sliced
  • 3 cloves garlic minced
  • 2 tablespoons tomato paste
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups dry red wine
  • 1 cup chicken broth
  • 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
  • 1 bay leaf
  • 1 tablespoon butter
  • 1 tablespoon chopped parsley

Instructions

  • Pat the chicken dry and season well with salt and black pepper.
  • Heat the olive oil in a large Dutch oven or deep skillet over medium-high heat. Place the chicken skin-side down and cook until deeply golden, about 5 to 7 minutes. Flip and cook 2 more minutes. Transfer to a plate.
  • In the same pot, add the bacon and cook until crisp. Add the mushrooms and cook until browned, about 5 minutes. Stir in the onion and carrots and cook until softened, about 4 minutes. Add the garlic and cook for 30 seconds.
  • Stir in the tomato paste, then sprinkle in the flour and cook for 1 minute. Slowly pour in the red wine, scraping up the browned bits from the bottom of the pot. Stir in the chicken broth, thyme, and bay leaf.
  • Return the chicken to the pot, skin-side up. The liquid should come about halfway up the chicken, not fully cover it. Bring to a gentle simmer, cover partially, and cook on low for 30 to 35 minutes, until the chicken is tender and cooked through.
  • Remove the chicken to a plate. Simmer the sauce for 5 to 10 minutes to thicken slightly, if needed. Stir in the butter for a rich finish. Taste and adjust salt and pepper.
  • Return the chicken to the pot or spoon the sauce over the top. Sprinkle with parsley and serve with mashed potatoes, noodles, or bread.

Notes

  • Use a dry red wine you enjoy drinking, like Pinot Noir, Merlot or Côtes du Rhône.
  • Bone-in, skin-on chicken thighs give the best flavor and stay tender during braising.
  • Boneless chicken thighs can be used for a quicker version; reduce the braising time slightly.
  • A Dutch oven is ideal, but any deep heavy skillet with a lid will work.
  • For the richest flavor, take the time to brown the chicken, bacon and mushrooms well.
  • This dish reheats beautifully and tastes even better the next day

Nutrition

Calories: 528kcal | Carbohydrates: 11g | Protein: 28g | Fat: 37g | Saturated Fat: 10g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 16g | Trans Fat: 0.2g | Cholesterol: 157mg | Sodium: 428mg | Potassium: 614mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3729IU | Vitamin C: 6mg | Calcium: 34mg | Iron: 2mg