Coq Au Vin

Coq Au Vin

  • Servings: 8 Servings
  • Difficulty: Medium

A classic French dish of chicken cooked in red wine, with Onions, Mushrooms and Bacon


  • 8 Chicken drum sticks
  • 1/2 cup of All-Purpose Flour
  • 2 Slices of bacon
  • 1 Onion (chopped)
  • 1 Carrot (chopped)
  • 1 Celery (chopped)
  • 1 cup of Red wine
  • 1 1/2 cups of Chicken broth
  • 10 Button mushrooms (chopped)
  • 6 Thyme sprigs


  • In a large re-sealable plastic bag combine drumsticks and flour and toss to evenly coat the chicken.
  • Cook bacon over medium-high heat in a preheated large heavy bottom pot or Dutch oven. Remove bacon from pot and set aside. Cook chicken pieces in oil from bacon until well browned, about 10-12 minutes. Remove chicken and set aside.
  • Add onion, carrot, and celery and cook until vegetables are tender, approx. 3-4 minutes.
  • Return chicken to pot; add stock, mushrooms and thyme, bring to a boil. Reduce to a simmer, cover, and bake in a 325°F (170°C) oven for 90 minutes.
  • Carefully remove chicken pieces from pot using a slotted spoon and arrange on serving platter. Spoon vegetables and sauce over chicken and serve.