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Classic Comforting French Coq au Vin

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A rich, slow-cooked French chicken dish braised in red wine with mushrooms and pearl onions, perfect for a comforting and flavorful meal.

Ingredients

Scale
  • 1 whole chicken (about 3–4 lbs or 1.4–1.8 kg), cut into 8 pieces
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons all-purpose flour (or gluten-free flour for a GF version)
  • 3 tablespoons olive oil or unsalted butter
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 2 carrots, sliced
  • 2 cups (480 ml) dry red wine (Burgundy, Pinot Noir, or Merlot)
  • 1 cup (240 ml) low-sodium chicken broth
  • 2 tablespoons tomato paste
  • 1 bouquet garni: tied fresh thyme, bay leaf, and parsley stems
  • 8 oz (225 g) cremini or button mushrooms, halved
  • 12 pearl onions, peeled (frozen thawed acceptable)
  • Fresh parsley, chopped for garnish

Instructions

  1. Pat the chicken pieces dry with paper towels. Season generously with salt and pepper on all sides. Sprinkle the flour over the chicken and toss gently to coat evenly. (10 minutes)
  2. Heat 2 tablespoons of olive oil or butter in a Dutch oven over medium-high heat. Add chicken pieces in batches, skin side down, and brown until golden, about 5 minutes per side. Transfer browned chicken to a plate. (15 minutes)
  3. Lower heat to medium. Add chopped onion, carrots, and garlic to the pot. Stir and cook until softened and fragrant, about 5-7 minutes. Scrape the bottom to loosen browned bits. (7 minutes)
  4. Pour in the red wine and scrape the pan again. Bring to a gentle boil and let reduce by about one-third, around 10 minutes. (10 minutes)
  5. Stir in chicken broth, tomato paste, and bouquet garni. Return chicken pieces to the pot, nestling them into the liquid. Cover with lid and simmer gently for 40-45 minutes, turning occasionally. (45 minutes)
  6. While chicken braises, melt 1 tablespoon butter in a skillet over medium heat. Add mushrooms and pearl onions, sauté until golden and caramelized, about 10-12 minutes. Season lightly with salt and pepper. (12 minutes)
  7. Remove lid from chicken pot and add mushrooms and onions. Simmer uncovered for another 5-10 minutes to meld flavors and thicken sauce slightly. Adjust seasoning and remove bouquet garni before serving. (10 minutes)
  8. Sprinkle fresh chopped parsley over the dish. Serve hot with crusty bread or creamy mashed potatoes. (5 minutes)

Notes

If sauce is too thin, mix a teaspoon of flour or cornstarch with cold water and stir in, simmer briefly until thickened. Use good quality dry red wine you enjoy drinking. For dairy-free, substitute butter with olive oil. Small shallots can replace pearl onions if needed. Slow cooker adaptation possible.

Nutrition

Keywords: coq au vin, French chicken recipe, red wine chicken, comfort food, braised chicken, classic French dish

Find it online: https://shimmersnack.com/classic-comforting-french-coq-au-vin-recipe-easy-step-by-step-guide/