Savor the bold flavors of French cuisine with this classic Coq au Vin recipe. Made with chicken thighs, red wine, and fresh thyme, this dish is perfect for cozy dinners and special occasions.
Prep Time: 15 mins
Cook Time: 1 hr 30 mins
Total Time: 1 hr 45 mins
Servings: 6
Ingredients for Coq au Vin
For the Chicken and Sauce:
- 6 bone-in, skin-on chicken thighs
- Kosher salt and freshly ground black pepper, to taste
- 8 ounces bacon, sliced into ½-inch pieces
- 10 large button mushrooms, quartered
- ½ large yellow onion, diced
- 2 shallots, sliced
- 2 teaspoons all-purpose flour
- 2 teaspoons butter
- 1 ½ cups red wine
- 6 sprigs fresh thyme
- 1 cup chicken broth
Step-by-Step Directions
Prepare the Chicken
- Preheat your oven to 375°F (190°C).
- Season the chicken thighs generously with salt and black pepper.
Cook the Bacon
- Heat a large oven-proof skillet over medium-high heat.
- Add the bacon and cook until browned and crisp, about 10 minutes.
- Use a slotted spoon to transfer the bacon to a paper towel-lined plate. Leave the drippings in the skillet.
Sear the Chicken
- Increase the skillet heat to high. Place the chicken thighs skin-side down in the skillet.
- Sear until golden brown, about 2-4 minutes per side.
- Transfer the chicken to a plate and drain all but 1 tablespoon of the drippings.
Sauté the Vegetables
- Lower the heat to medium-high. Add mushrooms, onions, and shallots to the skillet.
- Sprinkle with a pinch of salt and sauté until golden and caramelized, about 7-12 minutes.
Build the Sauce
- Stir in the flour and butter until fully incorporated, about 1 minute.
- Pour in the red wine, scraping up the browned bits from the bottom of the pan.
- Add the bacon and thyme sprigs, then simmer until the wine reduces by one-third, about 3-5 minutes.
Braise the Chicken
- Pour chicken broth into the skillet and bring to a simmer.
- Return the chicken thighs to the skillet, skin-side up, and baste with the sauce.
- Transfer the skillet to the preheated oven. Cook for 30 minutes, then baste the chicken again.
- Continue cooking for another 30 minutes, or until the chicken is tender and the juices run clear.
Finish the Sauce
- Remove the skillet from the oven and transfer the chicken to a serving platter.
- Place the skillet over high heat and reduce the pan juices until slightly thickened, about 5 minutes.
- Skim off excess fat, season the sauce with salt and pepper, and discard the thyme sprigs.
Serve the Coq au Vin
- Pour the rich, velvety sauce over the chicken.
- Serve with crusty bread, mashed potatoes, or buttered noodles for a complete meal.
Tips for Perfect Coq au Vin
- Wine Selection: Use a bold, dry red wine like Burgundy or Pinot Noir for authentic flavor.
- Make It Keto-Friendly: Replace flour with almond flour or omit it for a low-carb option.
- Batch Cooking: Coq au Vin tastes even better the next day, so consider making it ahead.
Why This Recipe Fits a Healthy Lifestyle
This dish is high in protein and naturally low in carbohydrates, making it an excellent choice for keto-friendly or low-carb diets. The combination of wine, herbs, and chicken provides a nutrient-rich meal that feels indulgent yet balanced.