Description

Coq au Vin is a classic French dish featuring chicken braised in rich red wine with bacon, mushrooms, pearl onions, and herbs. This simplified one-pot version delivers all the deep, comforting flavors of traditional coq au vin without the fuss—perfect for cozy dinners or special occasions.

Ingredients

2.5-3 lbs (about 1.3 kg) bone-in, skin-on chicken thighs and drumsticks
Salt and freshly ground black pepper
4 oz (115 g) lardons or thick-cut bacon, chopped
1 tbsp oil (olive or vegetable)
1 yellow onion, diced
2 carrots, sliced
3 garlic cloves, minced
2 tbsp tomato paste
1 tbsp all-purpose flour
1 bottle (750 ml) good-quality red wine (e.g., Burgundy or Pinot Noir)
1 cup chicken stock (preferably homemade or low-sodium)
3-4 thyme sprigs, tied with kitchen twine
1 bay leaf
1 cup pearl onions (peeled, or use frozen)
1 tbsp butter (plus more as needed)
1 tbsp oil
8 oz (225 g) cremini mushrooms, halved or quartered
Optional: Beurre manié (1 tbsp butter + 1 tbsp flour, mixed to paste)
Fresh parsley, chopped (for garnish)

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Instructions

Brown the Chicken:

Pat chicken dry and season with salt and pepper.
In a Dutch oven, heat oil and sauté lardons until golden. Remove and set aside.
Brown chicken pieces in batches to avoid overcrowding. Set aside.

2. Build the Stew:

Drain excess fat, leaving browned bits.
Add diced onion and carrots, sauté until softened. Add garlic and cook briefly.
Stir in tomato paste and flour.
Deglaze with red wine, scraping the pot. Add thyme and bay leaf. Simmer until reduced by half, skimming foam as needed.
Add chicken stock and return chicken and lardons to the pot. Cover and braise in a 350°F (175°C) oven for 45 minutes.

3. Cook Mushrooms & Onions:

While the chicken braises, heat oil and butter in a skillet.
Sauté pearl onions until browned. Remove and reserve.
Add more oil/butter, then sauté mushrooms until golden. Season and reserve.

4. Finish the Dish:

Remove chicken from pot and tent with foil. Discard herb bundle.
If desired, whisk in beurre manié and simmer to thicken sauce.
Stir in pearl onions, mushrooms, and parsley.
Pour sauce over chicken, garnish with more parsley, and serve.

Notes

Marinating the chicken in wine is optional and mostly beneficial when using tougher cuts.
If using boneless chicken thighs, reduce braising time by half.
For ease, use frozen peeled pearl onions.