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Chef John's Coq au Vin

I make coq au vin with bone-in chicken thighs to create that sticky goodness in the braising liquid. Bacon, Burgundy red wine, and fresh thyme add tons of flavor and depth to this classic French stew. Serve this coq au vin with mashed potatoes or polenta that can soak up all that delicious sauce.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Course lunch/dinner
Cuisine French
Servings 6 people
Calories 4125.8 kcal

Equipment

  • 1 Large Oven-Proof Skillet Essential for browning and oven braising
  • 1 Slotted Spoon For transferring solids while retaining drippings
  • 1 Wooden Spoon Ideal for deglazing the pan without scratching
  • 1 Plates For holding ingredients and serving
  • 1 Instant-Read Thermometer For precise temperature checks of the chicken

Ingredients
  

Main

  • 6 bone-in skin-on chicken thighs
  • kosher salt and freshly ground black pepper to taste
  • 8 ounces bacon sliced crosswise into ½-inch pieces
  • 10 large button mushrooms quartered
  • ½ large yellow onion diced
  • 2 shallots sliced
  • 2 teaspoons all-purpose flour
  • 2 teaspoons butter
  • 1 ½ cups red wine
  • 6 sprigs fresh thyme
  • 1 cup chicken broth

Instructions
 

  • Preheat the oven to 375 degrees F (190 degrees C). Season chicken thighs all over with salt and black pepper. Dotdash Meredith Food Studios
  • Sauté bacon in a large, oven-proof skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon with a slotted spoon to a paper towel-lined plate, leaving drippings in the skillet. Dotdash Meredith Food Studios
  • Increase the heat to high and place chicken thighs, skin-side down, into the skillet. Cook until browned, 2 to 4 minutes per side. Transfer chicken to a plate; drain and discard all but 1 tablespoon drippings from the skillet. Dotdash Meredith Food Studios
  • Lower the heat to medium-high; sauté mushrooms, onion, and shallots with a pinch of salt in the hot skillet until golden and caramelized, 7 to 12 minutes. Dotdash Meredith Food Studios
  • Stir flour and butter into vegetable mixture until completely incorporated, about 1 minute. Dotdash Meredith Food Studios
  • Pour red wine into the skillet and bring to a boil while scraping browned bits of food off of the bottom of the pan with a wooden spoon. Stir bacon and thyme into red wine mixture; simmer until wine is about 1/3 reduced, 3 to 5 minutes. Pour chicken broth into wine mixture and return chicken thighs to the skillet; bring to a simmer. Dotdash Meredith Food Studios
  • Transfer the skillet to the preheated oven and cook for 30 minutes. Spoon pan juices over the chicken and continue cooking until no longer pink at the bone and the juices run clear, about 30 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Transfer chicken to a platter. Dotdash Meredith Food Studios
  • Place the skillet over high heat and reduce pan juices, skimming fat off the top as necessary, until sauce thickens slightly, about 5 minutes. Season with salt and pepper; remove and discard thyme. Pour sauce over chicken to serve. Dotdash Meredith Food Studios

Notes

Achieve deep flavor by properly browning bacon and chicken; don't overcrowd the pan. Deglazing with red wine is crucial to lift the 'fond' (browned bits) from the skillet, forming the base of a rich sauce. The butter-flour mixture creates a classic roux for thickening, ensuring a silky consistency. When reducing the sauce, skim off excess fat for a cleaner finish. For optimal chicken tenderness and safety, ensure an internal temperature of 165°F (74°C) using an instant-read thermometer. Serve with creamy mashed potatoes or polenta to absorb all the exquisite pan juices.