Chicken pieces browned until golden, then slowly braised in red wine with carrots, onions and mushrooms.
Recipe by Julia Frey of Vikalinka on February 9, 2024
Prep time: PT45M
Cook time: PT70M
Total time: PT115M
Rating
4.74 stars (34 reviews)
Keywords
coq au vin
Ingredients
1 tbsp olive oil
120g / 4 oz pancetta or bacon lardons (cubed)
8-10 pieces chicken thighs and legs
1 onion
2 carrots
1-2 cloves garlic (chopped)
80ml/1/4 cup brandy or whisky
375ml / 1½ cup red wine (your choice)
250ml / 1 cup chicken stock
8-10 sprigs thyme
1 tbsp butter
1½ tbsp flour for thickening (or use corn starch for gluten-free version)
250g / 1/2 lbs mushrooms
salt and pepper to taste
Categories
Main Course
Cuisine
French
Steps
Preheat oven to 120C/250F. Heat a tablespoon of olive oil in a large Dutch oven. (A cast iron pot it's perfect if you have one.) Fry your pancetta or bacon lardons for 8-10 minutes until browned and remove them to a plate.
Season your chicken pieces with salt and pepper and brown them in the same pot in batches to avoid overcrowding. Remove to the same plate as bacon. You are not cooking your chicken all the way through, just browning on both sides.
Slice your onions and carrots in medium sized chunks and add them to the pot with salt and pepper, cook over medium heat for 10 minutes, add the garlic and cook for 1 minute longer stirring the whole time not allowing it to burn. Add your brandy and scrape all the burned bits to incorporate them into your sauce, now add bacon and chicken with all the juices they collected, pour in your wine, chicken stock and thyme sprigs and bring to a boil. Once boiling, cover with a lid and put it in the oven for 55 minutes.
When chicken is no longer pink mix melted butter with flour and stir in the sauce. Slice mushrooms thickly and add to the pot, taste and adjust the seasoning if needed. Put back in the oven with the lid off for 10-15 minutes to allow the sauce to thicken.
Nutitrion
Serving Size: 1 serving
Calories: 257 kcal
Carbohydrates: 10 g
Protein: 6 g
Fat: 13 g
Saturated Fat: 4 g
Cholesterol: 21 mg
Sodium: 230 mg
Sugar: 4 g
Reviews
Anita Kelley on 2026-05-17 (5 stars): I have made this several times, and I really enjoy the dish. I can only make it on the weekend, because it is time consuming. But worth it!
Michael Lebert on 2026-03-08 (5 stars): Followed the recipe to a "T"......OMG Paired it with a fresh made baguette. Absolutely DELICIOUS on this chilly Virginia Winter night!
Staci on 2023-12-05 (5 stars): I am not a “commentator” per se. I’ve made this and your other braises for years and I wanted to give this and your blog in general a callout.
This is divine. Except for bread,I loosely follow recipes. I did use small onions and excluded carrots (didn’t have and I need a sweet break). We had left over pizza and are letting it cool for dinner tomorrow. But we did share a thigh. Yes it seems soupy but letting this sit overnight and warming the next day…thinning may be required depending on the flour type. For gluten free…sweet rice flour vs corn starch is better. I’m having to learn alternatives when my gluten insensitive family visits.
Thank you again Julia and Merry Christmas
Donna on 2022-04-09 (5 stars): It was a bit hard to eat because of the bones, but the dish was sooooo delicious!
Jennifer on 2022-03-28 (2 stars): I thought it was supposed to be a stew but it turned out like a soup.
Sally Burke on 2022-02-03 (5 stars): I was going to check out my Julia Child Cookbook but decided instead to use your recipe, once again it has hit the mark to perfection, my photography isn’t as good as yours but it did pretty much look the same and it was great to get a nice compliment from my husband. “Absolutely delicious”. So pleased I follow you as you always “come up with the goods” so to say 🤗
HollyBelle Lane on 2021-09-26 (5 stars): Yes this recipe is better eith the bone in chicken. I have made both ways.
