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+ servings

Coq Au Vin

Chicken, red wine, shallots, mushrooms, garlic and carrots are slow cooked into a fragrant stew
Prep Time40 mins
Cook Time1 hr
Total Time1 hr 40 mins
Course: French chicken stew with wine
Cuisine: French
Keyword: Coq au Vin
Servings: 8
Calories: 479kcal


  • 4-5 chicken leg quarters
  • kosher salt and fresh cracked pepper to taste
  • 3/4 pound bacon - lardens or 1/2" strips
  • 1 pound baby bella or button mushrooms - sliced or whole
  • 4-6 shallots sliced
  • 4 cloves garlic minced
  • 4-6 carrots pealed and sliced into 1" chunks
  • 1 bay leaf
  • 1 tablespoon tomato paste
  • 1/4 cup flour
  • 1 tablespoon butter
  • 3 cups red wine of choice
  • 6 sprigs fresh thyme dry may be substituted
  • 2 cups chicken broth
  • 1 bunch fresh Italian parsley


  • Preheat oven to 375 degrees
  • Season leg quarters with salt and pepper
  • Cook bacon in large dutch oven over medium high heat until crisp, about 10 minutes.
  • Transfer bacon to drain on a plate.
  • Remove a quarter of the bacon for garnish.
  • Increase dutch oven temperature to high and cook chicken 2-4 minutes per side until lightly browned.
  • Remove chicken to a plate and drain off all but 2 tablespoons drippings in pot.
  • Lower heat to medium and saute mushrooms with a pinch of salt in drippings until browned and remove.
  • Saute carrots and shallots with a pinch of salt until slightly caramelized.
  • Add garlic and tomato paste and cook for about a minute.
  • Add butter, flour, bacon, and thyme.
  • Incorporate the flour thoroughly for 1-2 minutes.
  • Pour red wine into pot and add a bay leaf.
  • Bring to a gentle boil and reduce liquid by 1/3.
  • Add stock and chicken and bring back to a low boil.
  • Cover dutch oven/pot and cook in preheated oven for 30 minutes.
  • Baste chicken with stew, cover, and continue cooking for 30 additional minutes until chicken is 165 degrees internally and juices run clear.
  • Place dutch oven on stove top and return to a boil until slightly thickened.
  • Taste stew and add additional salt and pepper if needed.
  • Skim fat if needed.
  • Add fresh parsley.
  • Serve over seasoned mashed potatoes or rice.
  • Garnish with parsley and bacon crumbles.
  • Enjoy!


Calories: 479kcal | Carbohydrates: 14g | Protein: 20g | Fat: 30g | Saturated Fat: 9g | Cholesterol: 102mg | Sodium: 609mg | Potassium: 739mg | Fiber: 2g | Sugar: 4g | Vitamin A: 5250IU | Vitamin C: 9.2mg | Calcium: 38mg | Iron: 2mg