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A classic French Mediterranean dish featuring tender chicken thighs braised in rich red wine with mushrooms, pearl onions, and bacon. This rustic Coq au Vin is perfect for a leisurely lunch, offering deep, savory flavors developed through slow cooking.
Prep
15 min
Cook
55 min
Total
70 min
Servings
4 srv
Difficulty
Medium
Calories
420 kcal
For 4 serving(s)
Per serving
Heat olive oil in a large Dutch oven over medium-high heat and sear the bacon pieces until crispy, then remove and set aside
Season chicken thighs with salt and pepper, then brown them in the bacon fat for 3-4 minutes per side until golden, remove and set aside
Add diced onions and minced garlic to the pot, sauté for 2 minutes until fragrant
Dust with flour and stir constantly for 1 minute to create a roux
Deglaze the pot with red wine, scraping up browned bits, then add chicken broth and tomato paste
Return chicken and bacon to the pot, add mushrooms, pearl onions, carrots, thyme, and bay leaf
Bring to a simmer, cover, and cook for 45-50 minutes until chicken is tender and sauce is rich
Taste and adjust seasoning with salt and pepper before serving with crusty bread
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