Simple coq au vin

    1 hour 45 min

    The French classic recipe calls for an old rooster but trust me, chicken legs or thighs with the bone in and the skin left on will work just as well. Don't be tempted to use chicken breasts as the braised thighs will give you much more flavour.

    30 people made this

    Serves: 6 

    • 6 bone-in, skin-on chicken thighs
    • 1 pinch coarse salt and freshly ground black pepper to taste
    • 225g bacon, sliced into 1cm pieces or lardons
    • 10 large button mushrooms, quartered
    • 1/2 large onion, diced
    • 2 shallots, sliced
    • 2 teaspoons plain flour
    • 2 teaspoons butter
    • 355ml red wine
    • 6 sprigs fresh thyme
    • 235ml chicken stock

    Prep:15min  ›  Cook:1hr30min  ›  Ready in:1hr45min 

    1. Preheat oven to 200 C / Gas 6.
    2. Season chicken thighs all over with salt and black pepper.
    3. Place bacon in a large, oven-proof pan or casserole pot and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon with a slotted spoon onto kitchen paper, leaving bacon grease in the pan.
    4. Increase heat to high and place chicken, skin-side down, into the pan you cooked the bacon. Cook until browned, 2 to 4 minutes per side. Transfer chicken to a plate; drain and discard all but 1 tablespoon fat from the pan.
    5. Lower heat to medium-high; saute mushrooms, onion and shallots with a pinch of salt in the hot pan until golden and caramelised, 7 to 12 minutes.
    6. Stir flour and butter into the pan with the onion until completely incorporated, about 1 minute.
    7. Pour red wine into the pan and bring to the boil while scraping browned bits of food off of the bottom of the pan with a wooden spoon. Stir bacon and thyme into red wine mixture; simmer until wine has reduced by about a third, 3 to 5 minutes. Add chicken stock and set chicken thighs into pan; bring to a simmer.
    8. Cook chicken in the preheated oven for 30 minutes. Spoon the juices over the chicken and continue cooking until no longer pink at the bone and the juices run clear, about 30 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 74 degrees C (165 degrees F). Transfer chicken to a serving platter.
    9. Place pan over high heat and reduce pan juices, skimming fat off the top as necessary, until sauce thickens slightly, about 5 minutes. Season with salt and pepper; remove and discard thyme. Pour sauce over chicken.

    See it on my blog

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    Reviews in English (318)


    I wish I had leftovers. This was sooooo good!! The sauce was incredible. The chicken was melt in your mouth. It was just a party going on in your mouth all the way around. So easy but so fancy. Chef John you are my hero, you make me look good! I made EXACTLY as written. I have wine left and I'd rather make this again than drink it...that says a lot. You have to serve it with mashed potatoes. I think it is against the law not to.  -  10 Sep 2014  (Review from Allrecipes US | Canada)


    I followed the recipe exactly. The sauce was amazing ! I put it together up to the point you put it in the oven. Then held it for an hour before I popped it in the oven. So if you are having company you can do earlier in the day. I have NEVER had a bad recipe from Chef John. He's the bomb!  -  18 Oct 2014  (Review from Allrecipes US | Canada)


    Who could resist trying a "5 Star Recipe of the Year"? Not me. Followed the recipe almost exactly. For some reason got it in my head that it called for boneless, skinless chicken thighs and actually made a special trip to the grocers for them. It was still absolutely delicious and there was no fat to skim during the final reduction and no bones to deal with while gobbling it down! So tasty we licked our plates!! Just made this again last night. This time I used the chicken thighs with bone and skin on. I forgot to buy fresh thyme so used about a tsp. of dried. Otherwise followed the recipe exactly and EXACTLY like last time it was absolutely, plate licking delicious!  -  07 Jan 2015  (Review from Allrecipes US | Canada)

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