Coq au Vin (Chicken in Red Wine)

Coq au Vin (Chicken in Red Wine)

🧾 Ingredients (Serves 4–6)

• 1 whole chicken (cut into pieces) or 6–8 chicken thighs

• 150 g pancetta or bacon (cubed)

• 2 cups red wine (preferably Burgundy-style)

• 1 cup chicken stock

• 2 carrots (sliced)

• 200 g mushrooms

• 10–12 pearl onions (or 1 large onion, chopped)

• 3 cloves garlic

• 2 tbsp flour

• Fresh thyme & bay leaf

• Salt & black pepper

• Butter or olive oil

  

👨‍🍳 Method (Step-by-Step)

1. Brown the chicken

• Season chicken with salt and pepper

Sear in a pot with oil/butter until golden
This builds deep flavor

2. Cook the pancetta

• Remove chicken, then fry pancetta until crispy

• Set aside

  

3. Sauté vegetables

• In the same pot, cook:

  • Onions

  • Carrots

  • Garlic

• Add mushrooms later to avoid sogginess

  

4. Build the sauce

• Sprinkle flour over vegetables → stir

• Pour in red wine + stock

• Add thyme & bay leaf

Let it simmer to reduce slightly

5. Slow cook

• Return chicken and pancetta to the pot

• Cover and simmer for 45–60 minutes

The chicken becomes tender and infused with wine flavor

6. Final touch

• Adjust seasoning

• Simmer uncovered for thicker sauce if needed

How to Serve

• With mashed potatoes, rice, or crusty Baguette

• Garnish with parsley