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Perfect French Coq au Vin Recipe Easy Braised Chicken for Dinner

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A comforting and flavorful French braised chicken dish cooked slowly in red wine with smoky bacon, mushrooms, and fresh herbs. This recipe is approachable, quick for coq au vin, and perfect for cozy dinners or entertaining guests.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (about 1.5 lbs / 700g)
  • 6 oz (170g) bacon or pancetta, diced
  • 1 large onion, thinly sliced
  • 3 garlic cloves, minced
  • 2 cups (480ml) dry red wine (Burgundy or Pinot Noir recommended)
  • 1 cup (240ml) chicken broth
  • 2 tbsp tomato paste
  • 2 tbsp all-purpose flour
  • 2 tbsp olive oil or butter (for browning)
  • 1–2 sprigs fresh thyme
  • 1 bay leaf
  • 8 oz (225g) cremini or button mushrooms, cleaned and halved
  • 2 medium carrots, peeled and sliced
  • Fresh parsley, chopped (for garnish)
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Pat the chicken thighs dry with paper towels and season both sides generously with salt and pepper. (10 minutes)
  2. Heat 1 tablespoon olive oil in a Dutch oven over medium heat. Add diced bacon and cook until crisp, about 5-7 minutes. Remove bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
  3. Add chicken thighs skin-side down to the hot fat. Brown until golden and crispy, about 6-8 minutes per side. Transfer chicken to a plate. (15 minutes)
  4. Add sliced onion and carrots to the pot and cook in bacon fat and chicken drippings until softened, about 5 minutes. Stir in garlic and cook 1 more minute until fragrant.
  5. Stir in tomato paste and sprinkle flour over vegetables. Cook, stirring constantly, for 2 minutes to remove raw flour taste.
  6. Slowly pour in red wine while scraping the bottom of the pot with a wooden spoon. Add chicken broth, thyme sprigs, and bay leaf. Bring to a gentle simmer.
  7. Nestle chicken thighs back into the pot skin-side up along with cooked bacon. Cover with lid and place in preheated oven at 325°F (160°C). Braise for 45-50 minutes until chicken is tender and cooked through. (Allow for 1 hour total cooking time)
  8. While chicken braises, heat a little olive oil in a separate pan and sauté mushrooms over medium heat until golden and moisture evaporates, about 8 minutes. Season lightly with salt and pepper.
  9. Remove pot from oven and transfer chicken to serving dish. Stir sautéed mushrooms into sauce, discard thyme sprigs and bay leaf, adjust seasoning with salt and pepper. Spoon sauce over chicken, garnish with chopped parsley, and serve.

Notes

Dry the chicken skin thoroughly before browning to achieve crispiness. Use a good-quality wine you enjoy drinking for best flavor. If sauce is too thin after braising, simmer uncovered on stovetop to reduce. Bacon adds saltiness, so taste before adding extra salt. Can substitute gluten-free flour or cornstarch for thickening and olive oil for butter to make dairy-free. Leftovers store well in fridge for 3 days or freeze up to 2 months.

Nutrition

Keywords: coq au vin, French chicken recipe, braised chicken, red wine chicken, easy coq au vin, dinner recipe, comfort food

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