Coq au Vin

Coq au Vin is a classic French dish that showcases chicken braised slowly in red wine, combined with mushrooms, lardons, and aromatic vegetables. This hearty dish is perfect for a cozy dinner with family or friends, offering deep, rich flavors and tender meat that falls off the bone.

150 min total Base: 4 servings 550 cal total

Submitted by Mystery Chef AI

Ingredients

Adjust Servings4 servings

1Base: 4 servings32

Fixed ingredients: chicken thighs, red wine, lardons (or bacon), button mushrooms, carrots, onion, garlic, tomato paste, thyme, bay leaf, olive oil, salt, black pepper, parsley — quantities stay the same regardless of serving count.

chicken thighs

4 pieces(fixed)

red wine

750 ml(fixed)

lardons (or bacon)

200 g(fixed)

button mushrooms

200 g(fixed)

carrots

2 medium(fixed)

onion

1 large(fixed)

garlic

3 cloves(fixed)

tomato paste

2 tbsp(fixed)

thyme

2 sprigs(fixed)

bay leaf

1 leaf(fixed)

olive oil

2 tbsp(fixed)

salt

1 tsp(fixed)

black pepper

1 tsp(fixed)

parsley

2 tbsp(fixed)

Instructions

In a large bowl, marinate the chicken thighs in red wine, garlic, thyme, and bay leaf for at least 1 hour, preferably overnight in the refrigerator.

In a large Dutch oven or heavy pot, heat olive oil over medium heat. Add the lardons and cook until crispy. Remove and set aside, leaving the fat in the pot.

In the same pot, add the marinated chicken (drained from the wine) and sear on all sides until golden brown. Remove and set aside.

Add the onions and carrots to the pot, sautéing until softened. Stir in the mushrooms and cook for an additional 5 minutes.

Add tomato paste, the reserved chicken, the lardons, and the marinade (red wine mixture) back to the pot. Bring to a simmer, cover, and cook on low heat for about 1.5 hours, or until the chicken is tender.

💡 Chef's Tip

For a richer flavor, use a good quality red wine, preferably Burgundy or pinot noir. Allow the dish to rest for a few minutes before serving to enhance the flavors.

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