Recipes Cuisine European French Chef John's Coq au Vin 4.9 (796) 626 Reviews 180 Photos I make coq au vin with bone-in, skin-on chicken thighs instead of an old rooster. Like all braised dishes, tougher cuts with lots of connective tissue work best, and on a chicken that would be the thigh/leg section. Of course, someone will ask if they can use chicken breasts; please don't. They just will not add that sticky goodness to the braising liquid that the thighs will. By John Mitzewich John Mitzewich John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques. Allrecipes' editorial guidelines Updated on November 15, 2024 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Add Photo 180 180 180 180 Prep Time: 15 mins Cook Time: 1 hr 30 mins Total Time: 1 hr 45 mins Servings: 6 Jump to Nutrition Facts Jump to recipe This coq au vin recipe will impress even the pickiest of dinner guests. Meredith Food Studios What Is Coq Au Vin? Coq au vin is a French chicken stew in which chicken thighs are braised in a red wine sauce with bacon, mushrooms, and herbs. It may sound fancy, but it's really not difficult to make at home. How to Make Coq Au Vin You'll find the step-by-step recipe below, but here's a brief overview of what you can expect: Coq Au Vin Ingredients These are the ingredients you'll need to make this coq au vin recipe: · Chicken: This coq au vin recipe starts with bone-in, skin-on chicken thighs.· Seasonings: Season the chicken with salt and ground black pepper.· Bacon: Bacon (and its drippings) add tons of meaty flavor and depth.· Vegetables: You'll need mushrooms, onions, and shallots.· Flour and butter: All-purpose flour and butter thicken things up.· Wine: Burgundy wine is traditionally used, but you can use anything made with Pinot Noir grapes.· Thyme: Fresh thyme adds a pop of color and flavor.· Broth: Use store-bought or homemade chicken broth. How to Make Homemade Coq Au Vin Here's a brief overview of what you can expect when you make coq au vin at home: 1. Season the chicken, cook the bacon, and cook the chicken in the bacon drippings.2. Sauté the vegetables until they're caramelized.3. Add flour and butter to the veggie mixture.4. Transfer to the oven and cook for 30 minutes, basting with pan juices.5. Return the pan to the stove and reduce the juices until the sauce thickens. Chef John What to Serve With Coq Au Vin Serve coq au vin with starchy side dishes that can soak up all that delicious sauce. Try mashed potatoes, rice, French bread, or egg noodles. How to Store Coq Au Vin Allow your coq au vin leftovers to cool, then transfer them to an airtight container. Store them in a shallow, airtight container in the refrigerator for up to five days. Reheat in the microwave or on the stove. Allrecipes Community Tips and Praise "I wish I had leftovers," says Linda Adams Dodge. "This was sooooo good!! The sauce was incredible. The chicken was melt-in-your-mouth. It was just a party going on in your mouth all the way around. So easy, but so fancy." "Absolutely delicious," raves one Allrecipes community member. "Not many ingredients and not expensive to make. Have the rest of the bottle of wine to compliment the dish." "What a yummy taste of France made in my own house," according to Carrie Parks. "I used boneless chicken thighs and pre-cooked bacon slices to save time. It turned out great! So thrilled." Editorial contributions by Corey Williams Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 6 servings 6 bone-in, skin-on chicken thighs kosher salt and freshly ground black pepper to taste 8 ounces bacon, sliced crosswise into 1/2-inch pieces 10 large button mushrooms, quartered ½ large yellow onion, diced 2 shallots, sliced 2 teaspoons all-purpose flour 2 teaspoons butter 1 ½ cups red wine 6 sprigs fresh thyme 1 cup chicken broth Directions Preheat the oven to 375 degrees F (190 degrees C). Season chicken thighs all over with salt and black pepper. Dotdash Meredith Food Studios Sauté bacon in a large, oven-proof skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon with a slotted spoon to a paper towel-lined plate, leaving drippings in the skillet. Dotdash Meredith Food Studios Increase the heat to high and place chicken thighs, skin-side down, into the skillet. Cook until browned, 2 to 4 minutes per side. Transfer chicken to a plate; drain and discard all but 1 tablespoon drippings from the skillet. Dotdash Meredith Food Studios Lower the heat to medium-high; sauté mushrooms, onion, and shallots with a pinch of salt in the hot skillet until golden and caramelized, 7 to 12 minutes. Dotdash Meredith Food Studios Stir flour and butter into vegetable mixture until completely incorporated, about 1 minute. Dotdash Meredith Food Studios Pour red wine into the skillet and bring to a boil while scraping browned bits of food off of the bottom of the pan with a wooden spoon. Stir bacon and thyme into red wine mixture; simmer until wine is about 1/3 reduced, 3 to 5 minutes. Pour chicken broth into wine mixture and return chicken thighs to the skillet; bring to a simmer. Dotdash Meredith Food Studios Transfer the skillet to the preheated oven and cook for 30 minutes. Spoon pan juices over the chicken and continue cooking until no longer pink at the bone and the juices run clear, about 30 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Transfer chicken to a platter. Dotdash Meredith Food Studios Place skillet over high heat and reduce pan juices, skimming fat off the top as necessary, until sauce thickens slightly, about 5 minutes. Season with salt and pepper; remove and discard thyme. Pour sauce over chicken to serve. Dotdash Meredith Food Studios I Made It Print 1,406 home cooks made it! Nutrition Facts (per serving) 255 Calories 19g Fat 5g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 255 % Daily Value * Total Fat 19g 24% Saturated Fat 7g 33% Cholesterol 30mg 10% Sodium 523mg 23% Total Carbohydrate 5g 2% Dietary Fiber 1g 3% Protein 6g 12% Vitamin C 2mg 3% Calcium 13mg 1% Iron 1mg 4% Potassium 297mg 6% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.