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Coq au Vin, French Chicken Stew

Coq au Vin, French Chicken Stew

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Servings: 3
Recipe by: Rae


2 lbs Thick cut bacon, 1/2 inch dice
6 oz Pearl onions, thawed and dried on paper towels
8 oz Mushrooms, quartered
2 TBSP Vegetable oil
2 lbs Chicken Thighs, skin -on, bone-in
1/2 cup Carrots, 1/4 inch dice
1/2 cup Yellow Onions, 1/4 inch dice
2 cloves garlic, minced
3/4 Cup Red Wine,like Merlot or Burgundy
1 TBSP Butter, unsalted
1/4 cup Flour
1/4 tsp dried Thyme leaves
2 Bay leaves
24 oz Chicken Stock
Kosher Salt & Black Pepper


1. In a dutch oven render the bacon over medium-low heat. Remove browned bacon with a slotted spoon (saving the grease in the pan) and allow to drain on paper towels.

2. In the bacon grease brown the *pearl onions over medium heat. Once well browned remove the onions from the pan and place on a paper towel to drain.

3. Using the same pan brown the mushrooms in the remaining bacon grease over medium heat. Remove and set aside.

4. Add the oil to the Dutch oven. Season the thighs with salt and peppers and place them skin side down into the pan. Cook about 8 minutes over medium-low heat, until well browned. Flip and repeat.

5. Add the carrots, onion and garlic to the pan and cook 5 minutes.

6. Add the red wine and cook over medium until the wine has evaporated into a thick syrup.

7. Melt the butter and then sprinkle in the flour. Stir together and cook for about 5 minutes.

8. Add the thyme, bay leaves and chicken stock.

9. Bring to boil and then reduce heat to low ans simmer for 35 minutes. Chicken should be tender and just starting to release itself from the bone and register at least 165 degrees internal temperature.

10. Stir in the bacon, pearl onions and mushrooms and simmer for 5 minutes.

11. Taste and season if needed.

12. Serve with buttered egg noodles if you like.

* NOTE: the pearl onions will not brown unless they are very dry. I dried my thawed onions in a dehydrator for 1 hour and they browned almost immediately.

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