Classic French Coq au Vin
A timeless French bistro favourite that turns humble chicken into something extraordinary. Tender thighs slowly braised in bold red wine with smoky bacon and earthy mushrooms — warming, deeply flavourful, and easier to make than you'd expect.
🛒 Ingredients
6 servings
- 6 skinless chicken thighs
- 1 tsp salt
- ½ tsp ground black pepper
- 1 bay leaf
- 3 garlic cloves, crushed
- 1 medium onion, diced
- ½ cup (60 g) all-purpose flour
- 1 tbsp butter or margarine
- 2½ oz (70 g) diced smoked bacon
- 3½ oz (100 g) button mushrooms
- 1 cup (250 ml) dry red wine
- 3 cups (750 ml) water
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Directions
- 1
Season the chicken thighs with salt, pepper, bay leaf and crushed garlic. Toss to coat and let marinate for 30 minutes.
- 2
Dredge each chicken piece in flour, shaking off any excess.
- 3
In a heavy-bottomed pot or Dutch oven, melt the butter over medium heat and fry the bacon until golden and crispy.
- 4
Add the chicken and brown on all sides. Stir in the onion and cook for 15 minutes, stirring occasionally.
- 5
Pour in the water and red wine, cover, and simmer over low heat for 30 minutes.
- 6
Add the mushrooms and cook for a further 10 minutes, until the chicken is completely tender.
- 7
Serve hot alongside white rice or creamy mashed potatoes.
💡 Chef's Tip
Uncover the pot for the last 5 minutes to reduce the sauce and concentrate the flavours. A Pinot Noir or Burgundy-style wine works beautifully here.
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Same category — Poultry
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