Coq au Vin

Coq au Vin

This somewhat simpler take on the French classic will soon make it a dinner table tradition.

Relish wine mavens Chuck and Wini recommend serving this French country dish with an "uncomplicated" Côtes du Rhône or southern French Syrah.

1 hr 35 min Prep: 15 min Cook: 1 hr 20 min
Serves: 6 Save

Ingredients (14)

  • ¾ cup Dry Red Wine
  • ½ tsp Salt
  • 1 tsp Freshly Ground Black Pepper
  • 1 Dried Bay Leaf
  • or 1 Fresh Bay Leaf
  • 1½ lb Skinless Boneless Chicken Thighs
  • 4 oz Bacon
  • ¾ cup Chopped Onion
  • ¾ cup Chopped Carrot
  • ¾ cup Chopped Mushrooms
  • 3 T Vegetable Oil
  • ¼ cup All Purpose Flour
  • 3 cup Low Sodium Chicken Broth
  • 1 T Tomato Paste


  1. Combine wine, salt, pepper, bay leaf and chicken in large shallow bowl. Cover and refrigerate overnight.
  2. Heat a Dutch oven over medium-high heat; add bacon and cook until crispy. Remove bacon, reserving 1 tablespoon drippings in pan. Add onions, carrots and mushrooms to pan and cook over medium heat, stirring browned bits from bottom, about 15 minutes. Remove vegetables from pan.
  3. Remove chicken from marinade; drain well, reserving marinade. Discard bay leaf. Toss chicken lightly in flour. Add 11/2 tablespoons oil to pan. Working in batches, add chicken to pan and cook over medium heat until brown. Add remaining oil if needed.
  4. Add broth, tomato paste and reserved marinade. Bring to boil; add vegetables. Reduce heat; cover and simmer 45 minutes. Crumble bacon on top of each serving.