French · Dinner

Coq au vin

Name: Coq au vin
Prep time: 35 min
Cook time: 1 h 40 min
Total time: 2 h 15 min
Yield: 6 servings
Cuisine: French
Ingredients: 6 bone-in skin-on chicken thighs, about 3 pounds; 1 1/2 teaspoons kosher salt; 1/2 teaspoon black pepper; 6 ounces thick-cut bacon, cut in 1/2-inch lardons; 12 ounces cremini mushrooms, halved; 12 ounces frozen pearl onions, thawed and dried; 2 garlic cloves, minced; 2 tablespoons tomato paste; 3 tablespoons all-purpose flour; 3 cups dry Pinot Noir or other dry red wine; 2 cups low-sodium chicken stock; 4 thyme sprigs; 1 bay leaf; 2 tablespoons unsalted butter; 2 tablespoons chopped flat-leaf parsley; 6 cups prepared mashed potatoes, for serving

Bone-in chicken braised in red wine with smoky bacon, pearl onions, mushrooms, thyme, and a glossy sauce made for mashed potatoes.

About 2 hr 15 minTotal

About 2 hr 15 minActive

$$$Cost

AdvancedDifficulty

Makes 6 servings

Equipment

Use a hot sheet pan under an inverted oven-safe metal bowl for the covered phase.
Best value covered pot
Lodge Essential Enamel 6-Quart Dutch Oven · EC6D43
View at Amazon
Another workable path: Use a hot sheet pan under an inverted oven-safe metal bowl for the covered phase.
Paid links. As an Amazon Associate, Kwilt earns from qualifying purchases.
How we chose
Research-backed · reviewed Aug 2026
We matched capacity, lid fit, oven rating, heat retention, maneuverability, care, stable model identity, and usefulness outside bread baking. Kwilt has not baked with this pot.
Lodge Essential Enamel 6-Quart Dutch Oven · EC6D43: The six-quart capacity, heavy cast-iron body, and fitted lid create the enclosed high-heat environment used by these bread methods while remaining useful beyond baking. Trade-off: At more than thirteen pounds it is demanding to move when hot, and the enamel needs gentler utensils and hand washing.
Another workable path: Bake on a preheated heavy sheet pan under an inverted oven-safe metal bowl, keeping face and hands clear when removing the hot cover.
Sources
Lodge six-quart Essential Enamel specifications
Amazon exact product listing

Ingredients

1× recipe · Makes 6 servings

6 bone-in skin-on chicken thighs, about 3 pounds
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
6 ounces thick-cut bacon, cut in 1/2-inch lardons
12 ounces cremini mushrooms, halved
12 ounces frozen pearl onions, thawed and dried
2 garlic cloves, minced
2 tablespoons tomato paste
3 tablespoons all-purpose flour
3 cups dry Pinot Noir or other dry red wine
2 cups low-sodium chicken stock
4 thyme sprigs
1 bay leaf
2 tablespoons unsalted butter
2 tablespoons chopped flat-leaf parsley
6 cups prepared mashed potatoes, for serving

Instructions

Pat chicken very dry and season with salt and pepper. Render bacon in a until crisp; transfer with a slotted spoon. Brown chicken skin-side down in the bacon fat in two batches, 6 to 8 minutes, then brown the second side and transfer.
Brown mushrooms in the same pot until their water evaporates; transfer. Brown pearl onions, then add garlic and tomato paste for 1 minute. Sprinkle in flour and cook 2 minutes.
Whisk in wine a little at a time, scraping the fond, then add stock, thyme, bay, bacon, and chicken skin-side up. Bring to a simmer, cover partially, and braise at 325°F until chicken reaches at least 175°F and is tender, 55 to 70 minutes.
Transfer chicken to a platter. Discard herbs, skim fat, and boil sauce until it coats a spoon, 8 to 12 minutes. Return mushrooms and onions to heat through, then whisk in butter off heat.
Nestle chicken into the sauce without submerging all the skin. Scatter parsley and serve over mashed potatoes, spooning the wine sauce and vegetables around each thigh.

Burgundy, FranceBurgundian wine-country cooking

From the table

About this recipe

Coq au vin is a French wine braise whose modern home versions commonly use dark chicken meat, bacon, mushrooms, pearl onions, herbs, and a reduced red-wine sauce.

Coq au vin means rooster in wine and historically tenderized an older bird. Bone-in thighs provide the collagen and resilience a modern home version needs. Browning mushrooms separately and keeping chicken skin above the final sauce prevent a uniformly gray, soft stew. This Kwilt version follows the reviewed household adaptation: Use the strongest-rated dark-meat structure and French identity evidence, but skip an overnight marinade because browning, fond, and controlled reduction provide depth with less hidden effort.

Sources

Dinner does not stop at the recipe