---
title: Coq au Vin
description: Classic French braised chicken with bacon, red wine, Cognac, mushrooms, and pearl onions.
source: https://www.foodnetwork.com/recipes/ina-garten/coq-au-vin-recipe4-2011654
author: Ina Garten
servings: 3
prep time: 20 minutes
cook time: 70 minutes
time required: 90 minutes
course: main
cuisine: French
tags:
  - chicken
  - wine
  - braise
  - dutch oven
  - dinner party
  - scaling
---

Preheat the #oven{} to 250°F.

Heat @olive oil{2%tbsp} in a #large Dutch oven{} over medium heat. Add @bacon{4%oz}(or pancetta, diced) and cook until lightly browned, about ~{8-10%minutes}. Remove to a plate with a slotted spoon.

Pat @chicken{1}(3 to 4 lb, cut into 8 pieces) dry with paper towels. Liberally sprinkle both sides with @kosher salt{} and @freshly ground black pepper{}.

Brown the chicken in batches in a single layer over medium-high heat for about ~{5%minutes}, turning to brown evenly. Remove to the plate with the bacon. Continue until all the chicken is browned.

Add @carrots{1/2%lb}(cut diagonally in 1-inch pieces), @yellow onion{1}(sliced), @kosher salt{2%tsp}, and @black pepper{1%tsp} to the pan. Cook over medium heat, stirring occasionally, until the onions are lightly browned, about ~{10-12%minutes}.

Add @garlic{1%tsp}(chopped) and cook until fragrant, about ~{1%minute}.

Add @Cognac{1/4%cup}(or good brandy). Return the bacon, chicken, and any collected juices to the pot. Add @dry red wine{375%ml}(Burgundy or similar; 1/2 bottle), @chicken stock{1%cup}, and @fresh thyme{10%sprigs}. Bring to a simmer over medium-high heat.

Cover with a tight-fitting lid and braise in the oven until the chicken is just not pink, about ~{30-40%minutes}. Remove from the oven and place on the stove.

Mash @unsalted butter{1%tbsp}(room temperature) and @all-purpose flour{1 1/2%tbsp} together and stir into the stew. Add @frozen small whole onions{1/2%lb}.

In a #medium saute pan{} over medium-low heat, melt the remaining @unsalted butter{1%tbsp}. Add @cremini mushrooms{1/2%lb}(stems removed, thickly sliced) and cook until browned, about ~{5-10%minutes}. Add to the stew.

Bring the stew to a simmer over medium heat and cook until heated through, about ~{10%minutes}. Season with @kosher salt{} and @black pepper{} to taste and serve hot.