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Perfect French Coq au Vin Recipe Easy Rich Red Wine Sauce Guide

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A classic French dish featuring tender chicken simmered in a rich red wine sauce with bacon, mushrooms, and fresh herbs. This recipe is approachable, flavorful, and perfect for cozy dinners or impressing guests.

Ingredients

Scale
  • 4 lbs bone-in, skin-on chicken thighs and drumsticks (preferably organic or free-range)
  • 6 oz thick-cut bacon, diced
  • 12 oz cremini or button mushrooms, cleaned and halved
  • 3 large shallots, peeled and sliced thin
  • 4 cloves garlic, minced
  • 2 cups dry red wine (Burgundy or Pinot Noir recommended)
  • 1 cup low-sodium chicken broth
  • 1 tablespoon tomato paste
  • 1 tablespoon Dijon mustard
  • 3–4 sprigs fresh thyme (or 1 teaspoon dried thyme)
  • 2 bay leaves
  • 3 tablespoons unsalted butter, divided
  • 2 tablespoons all-purpose flour
  • 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.
  2. Heat 1 tablespoon olive oil in a Dutch oven over medium heat. Add diced bacon and cook until crispy, about 5-7 minutes. Remove bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
  3. Increase heat to medium-high. Add chicken pieces skin side down in batches without overcrowding. Brown each side for about 4-5 minutes, about 10 minutes total per batch. Remove chicken and set aside.
  4. Lower heat to medium. Add sliced shallots and minced garlic to the pot. Cook until softened and fragrant, about 3 minutes. Add mushrooms and cook for another 5 minutes, stirring occasionally.
  5. Sprinkle flour over the vegetables and stir well to coat. Cook for 1-2 minutes to remove raw flour taste.
  6. Pour in red wine, scraping the bottom of the pot to loosen browned bits.
  7. Stir in chicken stock, tomato paste, and Dijon mustard. Add thyme sprigs and bay leaves. Return bacon and chicken to the pot, nestling pieces into the sauce.
  8. Bring to a gentle simmer, cover, and reduce heat to low. Cook for about 45 minutes, turning chicken halfway through, until tender and falling off the bone.
  9. Remove thyme and bay leaves. Stir in 2 tablespoons unsalted butter to enrich the sauce and give it a glossy finish.
  10. Adjust salt and pepper to taste. Serve hot with crusty bread, mashed potatoes, or buttered noodles.

Notes

If the sauce is too thin after simmering, remove the chicken and boil the sauce uncovered until it thickens. If too thick, add a splash of chicken stock or wine. For gluten-free, substitute all-purpose flour with gluten-free flour blend. For dairy-free, use coconut oil or vegan butter instead of butter. Fresh thyme can be swapped with rosemary or tarragon. Browning the chicken well is essential for flavor. Use a red wine you enjoy drinking for best results.

Nutrition

Keywords: coq au vin, French recipe, chicken, red wine sauce, comfort food, easy French cooking, slow simmered chicken

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