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Cozy Classic Coq au Vin Recipe

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A rustic French comfort dish featuring braised chicken thighs and drumsticks simmered in red wine with garlic, mushrooms, and herbs, delivering rich, hearty flavors perfect for cozy dinners.

Ingredients

Scale
  • 4 lbs bone-in, skin-on chicken thighs and drumsticks
  • 2 cups dry red wine (Burgundy or Pinot Noir recommended)
  • 1 cup low-sodium chicken broth
  • 1 large onion, chopped
  • 3 garlic cloves, minced
  • 2 carrots, sliced
  • 8 oz cremini or button mushrooms, cleaned and halved
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • Fresh parsley, chopped, for garnish
  • 4 oz diced pork belly or bacon (optional but recommended)
  • 2 tablespoons unsalted butter, divided
  • 2 tablespoons all-purpose flour (or gluten-free flour blend for GF option)
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Instructions

  1. Pat the chicken pieces dry with paper towels and season generously with salt and pepper. Let dry for about 10 minutes.
  2. Heat 1 tablespoon olive oil in a Dutch oven over medium heat. Add diced bacon or pork belly and cook until crisp, about 5 minutes. Remove with a slotted spoon and set aside, leaving rendered fat in the pot.
  3. Increase heat to medium-high. Add chicken pieces skin-side down in batches, avoiding overcrowding. Brown until golden and crisp, about 5-7 minutes per side. Remove chicken and set aside.
  4. Lower heat to medium. Add butter and remaining olive oil. Add chopped onions, carrots, and garlic. Cook until softened and fragrant, about 5 minutes, stirring occasionally.
  5. Add mushrooms and sauté until they release moisture and start browning, about 5-7 minutes.
  6. Sprinkle flour over the vegetables and stir well to coat. Cook for 2 minutes, stirring continuously to avoid lumps.
  7. Slowly pour in the red wine, scraping up browned bits from the pot. Bring to a simmer and reduce slightly, about 10 minutes.
  8. Return chicken and bacon to the pot. Add chicken broth, thyme sprigs, and bay leaf. The liquid should almost cover the chicken but not fully submerge it.
  9. Reduce heat to low, cover with lid, and simmer gently for 45-60 minutes until chicken is tender. Occasionally spoon sauce over chicken to keep moist.
  10. Remove bay leaf and thyme sprigs. Adjust seasoning with salt and pepper. Garnish with chopped fresh parsley before serving.

Notes

Pat chicken dry for better browning. Brown chicken in batches to avoid steaming. Use good quality wine for best flavor. Simmer low and slow for tender meat. Rest dish 10 minutes before serving. For gluten-free, substitute flour with gluten-free blend. For dairy-free, replace butter with olive oil or vegan margarine. Slow cooker adaptation possible.

Nutrition

Keywords: Coq au Vin, French recipe, braised chicken, red wine chicken, rustic French meal, comfort food, easy Coq au Vin

Find it online: https://flurpchef.com/cozy-classic-coq-au-vin-recipe-easy-authentic-rustic-french-meal/