Easy Coq au Vin
Make authentic Coq au Vin at home with this easy recipe. Tender braised chicken in red wine with mushrooms—ready in under 2 hours.
Ingredients
- 2 tbsp olive oil
- 6 bone-in chicken thighs, skin removed
- 4 strips bacon, chopped
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 2 medium carrots, cut into 1-inch pieces
- 8 oz cremini mushrooms, halved
- 2 cups red wine, preferably Burgundy or Pinot Noir
- 1 cup low-sodium chicken broth
- 2 tbsp tomato paste
- 2 bay leaves
- 1 tsp dried thyme
- 1 tbsp balsamic vinegar
- 1 tbsp cornstarch
- 2 tbsp water
- 12 pearl onions, peeled
- Sea salt and freshly cracked black pepper to taste
- 2 tbsp fresh parsley, chopped
Instructions
- 1
Pat the chicken thighs dry with paper towels and season generously on both sides with salt and pepper.
- 2
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering, about 2 minutes.
- 3
Working in batches to avoid crowding, brown the chicken thighs skin-side down for 6-7 minutes until golden, then flip and brown the other side for another 4-5 minutes, transferring to a plate once cooked.
- 4
Reduce heat to medium and add the chopped bacon to the pot, cooking until the fat renders and the bacon becomes crispy, approximately 5 minutes.
- 5
Stir in the diced yellow onion and sauté until softened and translucent, about 4 minutes, scraping up any browned bits from the bottom of the pot.
- 6
Add the minced garlic and cook until fragrant, stirring constantly for about 1 minute.
- 7
Push the aromatics to the side and add the tomato paste, stirring it into the fat for about 1 minute to deepen its flavor.
- 8
Pour in the red wine, using a wooden spoon to deglaze the bottom of the pot and release all the flavorful browned bits, letting it simmer for 2 minutes.
- 9
Return the chicken thighs to the pot along with any accumulated juices, then add the chicken broth, bay leaves, and dried thyme, stirring to combine.
- 10
Bring the mixture to a gentle simmer, then reduce heat to low, cover partially with a lid, and braise for 45 minutes.
- 11
Stir in the carrots, mushrooms, and pearl onions, then add the balsamic vinegar for depth and brightness.
- 12
Continue braising uncovered for another 20-25 minutes until the chicken is falling-apart tender and the vegetables are completely cooked through.
- 13
Whisk together the cornstarch and water to form a slurry, then slowly stir it into the simmering braise to thicken the sauce, cooking for about 2 minutes until it coats the back of a spoon.
- 14
Taste and adjust seasoning with additional salt and pepper as needed, then remove the bay leaves.
- 15
Divide the chicken and vegetables among serving bowls, ladle the rich wine sauce over top, and garnish with fresh chopped parsley before serving.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| Red wine | Low-sodium beef broth with 2 tbsp balsamic vinegar | Removes alcohol content while maintaining depth; ideal for those avoiding wine or cooking for families with children |
| Bacon | 2 tbsp extra virgin olive oil plus 1 tsp smoked paprika | Reduces saturated fat and sodium while maintaining smoky flavor and richness |
| Bone-in chicken thighs with skin | Boneless, skinless chicken thighs or chicken breasts | Dramatically reduces saturated fat and cholesterol while shortening cooking time |
| Cornstarch slurry | Puree 4 oz mushrooms and whisk in 1 tbsp arrowroot powder | Uses whole-food thickener with added umami and fiber instead of refined starch |
| Pearl onions | 1 medium red onion, cut into wedges, or 8 shallots, halved | Easier to prepare and more readily available; shallots add subtle sweetness and sophistication |
| Tomato paste | 2 tbsp no-sugar-added marinara sauce | Adds acidity and umami with lower sodium content and no added sugars |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 4)
| Calories | 420 |
| Total Fat | 15g |
| Saturated Fat | 4g |
| Cholesterol | 125mg |
| Sodium | 540mg |
| Carbohydrates | 16g |
| Fiber | 5g |
| Sugar | 6g |
| Protein | 44g |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
