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Classic French Coq au Vin

Name: Classic French Coq au Vin
Prep time: 12 h 15 min
Cook time: 1 h 15 min
Total time: 13 h 30 min
Yield: 4 servings
Cuisine: western
Ingredients: chicken; pearl onions; thyme; bay leaves; dry red wine (Burgundy); Cooking oil; Bacon; butter; Mushroom; Garlic; tomato paste; all-purpose flour; beef stock; Salt; crushed black pepper; parsley

groups4 servingsspeedMediumcountertopsPrep: 735 minsskilletCook: 75 minsscheduleTotal: 810 minsoutdoor_grillBraised

Allergens:warningGlutenwarningDairywarningSulphites

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

11 Steps Total

schedulePrepare in advance

circleChicken needs to be marinated in red wine and aromatics in advance (12 to 24 hours).12h

Waiting Time

00:00:10

warningStay safe

Wash hands with soap after handling raw chicken to prevent cross-contamination.

Place 1.2kg chicken pieces, 300g peeled pearl onions, 4 sprigs thyme, and 2 bay leaves in a bowl. Pour in 750ml red wine until chicken is submerged, then refrigerate for 12 to 24 hours.

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Watch out

Ensure all chicken pieces are submerged in wine so flavor marinates evenly.

Ingredients:chicken (1.2 kg)pearl onions (300 g)thyme (4 piece)bay leaves (2 piece)dry red wine (Burgundy) (750 ml)

Tools:glass bowl

Active Cooking

00:00:19

Remove chicken pieces from marinade and set aside. Strain red wine marinade into a saucepan and boil over medium-high heat for 10 minutes until reduced by half.

local_fire_departmentmedium-high heat, 10 minutes

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Watch out

Skim off any foam from boiling wine to keep flavor clean.

Ingredients:chickendry red wine (Burgundy)

Tools:saucepanstrainer

Preparation

00:00:39

Transfer marinated chicken pieces to a paper towel-lined baking tray and pat skin thoroughly dry with additional paper towels.

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Watch out

Chicken skin must be completely dry

wet skin steams instead of browning

Ingredients:chicken

Tools:baking sheet

Active Cooking

00:01:02

warningStay safe

Hot oil may splatter when placing chicken into Dutch oven; place pieces gently away from you.

Heat 1 tbsp cooking oil in a Dutch oven over medium-high heat. Add dried chicken pieces skin-side down in batches and sear for 4 to 5 minutes per side until skin becomes deep dark brown, then remove to a tray and wipe pot excess oil.

local_fire_departmentmedium-high heat, 8-10 minutes total

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Watch out

Do not crowd chicken in the pot

brown in batches to sear properly

Ingredients:Cooking oil (1 tbsp)chicken

Tools:cast iron potTongs

Active Cooking

00:01:35

Cut 150g slab bacon into thick lardons. Add bacon lardons to the wiped Dutch oven over medium heat and cook for 5 to 6 minutes until crispy and gold, then scoop out onto chicken tray.

local_fire_departmentmedium heat, 5-6 minutes

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Watch out

Fry bacon over medium heat so fat renders completely without burning.

Ingredients:Bacon (150 g)

Tools:chef's knifeslotted spoon

Active Cooking

00:02:01

Melt 15g unsalted butter in rendered bacon fat in the Dutch oven over medium-high heat. Add 250g halved mushrooms and cook for 4 to 5 minutes until golden brown, then remove mushrooms into a separate bowl.

local_fire_departmentmedium-high heat, 4-5 minutes

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Watch out

Allow mushrooms to brown deeply before removing to build rich flavor.

Ingredients:butter (15 g)Mushroom (250 g)

Tools:wooden spoon

Active Cooking

00:02:21

Melt remaining 15g butter in Dutch oven over medium heat. Add the drained pearl onions and sear for 3 to 4 minutes until golden on edges. Stir in 3 minced garlic cloves, 1.5 tbsp tomato paste, and 3 tbsp flour, stirring continuously for 1 to 2 minutes until flour is incorporated and cooked out.

local_fire_departmentmedium heat, 5 minutes total

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Watch out

Stir flour continuously so it cooks out raw taste without scorching.

Ingredients:butter (15 g)pearl onionsGarlic (3 clove)tomato paste (1.5 tbsp)all-purpose flour (3 tbsp)

Tools:wooden spoon

Active Cooking

00:02:40

Gradually pour in 500ml beef stock and reduced red wine into the pot while stirring constantly to dissolve flour and scrape up browned bits from bottom until sauce becomes smooth and slightly thickened.

local_fire_departmentmedium heat, 2-3 minutes

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Watch out

Scrape the bottom of the Dutch oven thoroughly to release browned bits into sauce.

Ingredients:beef stock (500 ml)dry red wine (Burgundy)

Tools:wooden spoon

Active Cooking

00:02:51

Return browned chicken pieces, crispy bacon lardons, sautéed mushrooms, 4 sprigs fresh thyme, and 2 bay leaves back into the pot. Season with 1 tsp salt and 0.5 tsp black pepper, then gently stir and bring sauce to a simmer.

local_fire_departmentmedium heat to simmer

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Watch out

Push chicken under liquid so it braises evenly in the oven.

Ingredients:Salt (1 tsp)crushed black pepper (0.5 tsp)chickenBaconMushroomthymebay leaves

Tools:wooden spoon

Active Cooking

00:03:15

warningStay safe

Dutch oven and lid handles are extremely hot; always use thick dry oven mitts when removing pot.

Cover Dutch oven tightly with lid and place in oven preheated to 180°C (350°F). Bake for 45 minutes until chicken is tender and sauce is thick and glossy.

local_fire_department180°C (350°F), 45 minutes

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Watch out

Keep lid closed tightly during baking to lock in steam.

Tools:oven mitts

Active Cooking

00:03:21

Remove Dutch oven from oven. Carefully open lid, stir stew, and sprinkle 2 tbsp chopped fresh parsley on top. Serve hot over mashed potatoes with crusty bread.

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Watch out

Remove bay leaves and tough thyme stems before serving.

Ingredients:parsley (2 tbsp)

Tools:ladle