Coq au Vin

Chicken braised in red wine, bacon, and herbs… it doesn’t get more comforting than this! One of our all-time fall favorite French classics to make at home.

Save this recipe for a cozy night in, and let us know if you try it 🫶🏻


Ingredients

3 ½ lbs chicken (thighs/legs/quarters)
3 Tbsp olive oil
8 oz bacon, sliced
1 large yellow onion, chopped
4 ribs celery, chopped
2 Tbsp flour
2 Tbsp brandy or Cognac
3 cups chicken stock
2 cups dry red wine
3 cloves garlic, chopped
10 sprigs fresh thyme (tied)
2 bay leaves
2 medium carrots, chopped
8 oz mushrooms, halved
3 Tbsp parsley, chopped
Salt & pepper
Fresh parsley (for garnish)

Directions
1. Season chicken with salt + pepper. Brown in Dutch oven with hot oil, set aside.
2. Cook bacon, then add onions + celery. Stir until tender. Add brandy, reduce, then sprinkle with flour.
3. Return chicken to pan. Add stock, garlic, herbs, and enough wine to cover. Simmer gently, covered, for 2 hrs.
4. Add carrots + mushrooms. Cook 1 hr more on low. Adjust seasoning.
5. Serve with mashed potatoes or buttered noodles, topped with parsley.