Coq Au Vin with Half Chickens
December 7, 2025 • 0 comments
- Prep Time:
- Cook Time:
- Servings: 6-8
Ingredients
- 1 bottle of red wine
- 1 tsp of dried parsley
- 1 tsp of thyme
- 1 bay leaf
- 1 lb of bacon, cut into ½-inch pieces
- 3-4 half chickens (about 2½-3 lb each) or the equivalent in bone-in chicken cuts like chicken thighs, leg and thigh or drumsticks
- 1 lb of white mushrooms
- ¾ lb of onion, diced
- 1 tbsp of butter
- 3 garlic cloves, minced
- 2 tbsp of tomato paste
- 2 tbsp of all-purpose flour
- 1¾ cups of chicken broth
- 3-4 carrots, peeled and cut into 2-inch pieces
- salt and freshly ground black pepper
- OPTIONAL FOR TENDER CHICKEN:
- Brine: ¼ cup of salt dissolved in 4 cups of cold water, soak chicken for 1-2 hours
- Marinade: Olive oil, a splash of wine or vinegar, herbs, and garlic, marinate for 30 mins to a few
Directions
Reduce the wine: Preheat your oven to 350°F. In a pot over high heat, bring the bottle of wine to a boil and reduce it by half, about 10-15 minutes. Set aside.
Cook the bacon: In a Dutch oven over medium heat, cook the bacon until crisp. Transfer to a paper towel-lined plate, leaving 2-3 tbsp of fat in the pot.
Brown the chicken: Season the chicken with salt and pepper (or use brined/marinated chicken for extra tenderness). Working in batches, brown the chicken in the bacon fat over medium-high heat, skin-side down first, then flip. Remove and set aside. Just brown the chicken; it does not need to be cooked through.
Cook the vegetables: Add the mushrooms to the pot and cook until they begin to brown. Add the onions and cook for about 2 minutes, stirring occasionally. Transfer the mixture to a bowl.
Make the sauce: Reduce the heat to medium and melt the butter. Add garlic, tomato paste, and flour, cooking for about 1 minute. Slowly whisk in the reduced wine and chicken broth. Increase the heat to medium-high and bring to a gentle simmer.
Combine and roast: Add the bacon, chicken, mushroom-onion mixture, carrots, parsley, thyme, and bay leaf to the pot. Cover and transfer to the oven. Bake until the chicken is tender, about 1½ hours.
Finish the sauce: Remove the chicken from the pot and set aside. Place the pot back on medium-high heat and simmer until the sauce thickens, about 12-15 minutes. Taste and adjust seasoning with salt and pepper.
Serve: Plate the chicken and vegetables, spoon the sauce over top, and garnish with fresh parsley if desired.
Complimentary Sides:
- Creamy mashed potatoes or roasted new potatoes
- Crusty French bread for dipping
- Steamed green beans or sautéed seasonal greens
- Simple garden salad with vinaigrette
Frequently Asked Questions:
What cut of chicken works best for this recipe?
Half chickens work beautifully, but thighs, drumsticks, or a mix of bone-in, skin-on pieces are ideal. Bone-in cuts stay tender during the long cook time.
Do I need to use a specific type of wine?
Use a dry red wine you’d enjoy drinking. A Pinot Noir, Burgundy-style red, or other medium-bodied red works well. Avoid sweet or heavily oaked wines.
Why reduce the wine first?
Reducing the wine concentrates its flavour and removes some of the harsh alcohol notes, creating a richer, smoother sauce.
Should I cook the chicken fully when browning?
No. The goal is to brown the skin for flavour. The chicken will finish cooking and become tender in the oven.
Why is my chicken firmer than expected?
Pasture-raised or older birds can be firmer. A short brine or marinade before cooking helps keep the meat tender and juicy.
Can I make this recipe ahead of time?
Yes. Coq au Vin tastes even better the next day. Make it a day ahead, cool completely, and reheat gently on the stove or in the oven.
How do I thicken the sauce if it’s too thin?
Simmer the sauce uncovered after removing the chicken until it reaches your desired consistency. This usually takes 12–15 minutes.
Can this be frozen?
Yes. Freeze cooled leftovers in an airtight container for up to 3 months. Thaw overnight in the fridge and reheat gently.
