Savory Coq au Vin Recipe

Coq au Vin is a hearty stew featuring tender chicken simmered in a luscious wine sauce infused with aromatic herbs and vegetables.


  • 1 whole chicken, cut into pieces
  • 4 slices bacon, chopped
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 carrots, sliced
  • 2 cloves garlic, minced
  • 8 ounces mushrooms, quartered
  • 2 cups red wine (such as Burgundy)
  • 1 cup chicken broth
  • 2 tablespoons tomato paste
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • Fresh parsley for garnish


  1. Brown the Chicken and Bacon:
    1. In a large Dutch oven, heat the olive oil over medium-high heat. Add the chopped bacon and cook until crispy. Remove the bacon from the pot and set aside. Brown the chicken pieces in the bacon fat until golden on all sides. Remove the chicken and set aside.
  2. Sauté the Vegetables:
    1. In the same pot, add the chopped onion, sliced carrots, minced garlic, and quartered mushrooms. Sauté until the vegetables are softened and fragrant, about 5-7 minutes.
  3. Deglaze with Wine:
    1. Pour the red wine into the pot, scraping up any browned bits from the bottom. Bring the wine to a simmer and let it cook for 5 minutes to reduce slightly.
  4. Add Remaining Ingredients:
    1. Stir in the chicken broth, tomato paste, bay leaves, dried thyme, and reserved cooked bacon. Season with salt and pepper to taste. Return the browned chicken pieces to the pot, making sure they are submerged in the liquid.
  5. Simmer the Stew:
    1. Cover the pot and let the Coq au Vin simmer over low heat for 1.5 to 2 hours, until the chicken is tender and cooked through, and the flavors have melded together.
  6. Serve and Garnish:
    1. Once cooked, discard the bay leaves and garnish the Coq au Vin with chopped fresh parsley. Serve hot with crusty bread or over mashed potatoes, rice, or pasta to soak up the delicious sauce.

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