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coq au vin recipe

Classic French Burgundy Coq au Vin

A rich and tender French chicken dish braised in Burgundy wine with bacon, pearl onions, and mushrooms for a comforting, elegant meal.
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Cook Time 1 hour 15 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Main Course
Cuisine: French
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 4 slices bacon
  • 2 chicken breasts
  • 2 chicken thighs
  • 2 chicken legs
  • 1/2 cup flour
  • to taste salt and pepper
  • 2 cloves garlic chopped
  • 2 cups white pearl onions peeled
  • 2 cups small mushrooms slice larger ones
  • 2 carrots cut in 2-inch pieces
  • 1/2 cup cognac or brandy
  • 1 bottle Burgundy wine
  • 2 cups chicken broth
  • 5 sprigs fresh thyme
  • 2 teaspoons herbes de provence
  • 3 leaves bay leaves
  • as needed fresh parsley chopped, for garnish
  • 1 tablespoon tomato paste or cornstarch for thickening, optional

Equipment

  • Dutch oven

Method
 

  1. Cook bacon in a large, heavy Dutch oven over medium heat until crisp. Drain bacon on paper towels, reserving the bacon fat in the pan.
  2. Dredge chicken pieces in flour seasoned with salt and pepper, then brown in the reserved bacon fat until golden on all sides.
  3. Add garlic, pearl onions, mushrooms, and carrots to the pan; cook for about 2 minutes until vegetables begin to soften.
  4. Remove pan from heat, pour in cognac, and carefully flambe if desired. Once flames subside, stir in Burgundy wine and chicken broth.
  5. Add thyme sprigs, herbes de Provence, and bay leaves. Cover and simmer for 1 hour.
  6. Uncover and simmer for 15 minutes to reduce sauce, adding tomato paste or cornstarch if a thicker consistency is preferred.
  7. Serve chicken and vegetables ladled over noodles or rice, topped with crumbled bacon and chopped parsley.

Notes

For best results, use a quality Burgundy or Pinot Noir wine and fresh herbs; frozen pearl onions can be substituted if needed.