Classic Coq Au Vin (Chicken in Red Wine)

Get ready to master the most luxurious chicken dish in French cuisine! This Coq au Vin transforms humble chicken into a masterpiece of tender meat swimming in a rich, wine-darkened sauce that’ll make you feel like you’re dining in a Parisian bistro.

The magic happens when the chicken slowly braises in red wine, absorbing all those incredible flavors from smoky bacon, earthy mushrooms, and aromatic herbs. The sauce? It’s absolutely sublime – silky, complex, and perfect for soaking up with crusty bread.

Ingredients

For the Base:

• 1 tablespoon olive oil
• 120g/4 oz pancetta or bacon lardons, cubed
• 8-10 pieces chicken thighs and legs
• 1 large onion
• 2 medium carrots
• 1-2 cloves garlic, chopped

For the Sauce:

• 80ml/1/4 cup brandy or whisky
• 375ml/1½ cups red wine
• 250ml/1 cup chicken stock
• 8-10 sprigs fresh thyme
• 1 tablespoon butter
• 1.5 tablespoons flour (or cornstarch for gluten-free)
• 250g/1/2 lbs mushrooms
• Salt and pepper to taste

Steps

1. Preheat your oven to 120°C/250°F. Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat. Add pancetta and fry for 8-10 minutes until golden brown and crispy. Look for a deep amber color and listen for the sizzle to quiet down. Remove to a plate, leaving the flavorful fat behind.
2. Season chicken pieces generously with salt and pepper. Working in batches (typically 3-4 pieces at a time), brown chicken for 4-5 minutes per side until golden. Don’t crowd the pan – you want each piece to have breathing room for proper browning. Transfer to the bacon plate.
3. Reduce heat to medium. Add chopped onions and carrots with a pinch of salt. Cook for 10 minutes, stirring occasionally, until onions are translucent. Add garlic and cook 1 minute more – watch carefully as garlic burns quickly. Pour in brandy and scrape the bottom vigorously with a wooden spoon to release all the flavorful brown bits (this is called deglazing).
4. Return bacon and chicken to the pot along with any accumulated juices. Add wine, stock, and thyme. Bring to a boil, then cover and transfer to the oven for 55 minutes. The chicken is done when it reaches an internal temperature of 165°F (74°C) and easily pulls away from the bone.
5. Remove from oven. Combine melted butter and flour in a small bowl to make a paste (called a beurre manié). Stir into the sauce until completely dissolved. Add mushrooms, adjust seasoning, and return to oven uncovered for 10-15 minutes until sauce is thickened to coat the back of a spoon.

Smart Swaps

• Use turkey thighs instead of chicken for a leaner option
• Substitute mushroom stock for chicken stock to make it vegetarian-friendly
• Replace wine with additional stock plus 2 tablespoons balsamic vinegar for alcohol-free version

Make It Diabetes-Friendly

• Use skinless chicken pieces to reduce fat content
• Replace flour with 1 tablespoon arrowroot powder (reduces carbs by 3g per serving)
• Serve over cauliflower rice instead of traditional rice or potatoes
• Limit serving size to 6 oz chicken and 1/3 cup sauce (approximately 12g carbs per serving)

Pro Tips

• Marinate chicken overnight in wine for deeper flavor
• Pat chicken completely dry before browning for better crust
• Use a full-bodied red wine like Burgundy or Côtes du Rhône
• Let dish rest 10 minutes before serving to allow flavors to meld