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Cozy Coq au Vin Recipe Easy Braised Chicken in Red Wine Sauce

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A comforting and easy braised chicken dish in red wine sauce that combines tender chicken thighs with mushrooms, pearl onions, and a rich, silky sauce. Perfect for cozy dinners and special occasions.

Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs
  • 2 cups (500 ml) dry red wine (Pinot Noir or Merlot recommended)
  • 1 cup (240 ml) low sodium chicken broth
  • 2 tablespoons unsalted butter, softened
  • 2 tablespoons olive oil
  • 12–15 pearl onions, peeled
  • 8 ounces (225 g) cremini or button mushrooms, halved or quartered
  • 4 ounces (115 g) bacon or pancetta, diced
  • 3 cloves garlic, minced
  • 2 medium carrots, sliced into rounds
  • 1 tablespoon tomato paste
  • 3–4 sprigs fresh thyme (or 1 teaspoon dried thyme)
  • 2 bay leaves
  • 2 tablespoons flour (or almond flour for gluten-free)
  • Salt and pepper to taste
  • 1/4 cup (60 ml) brandy or cognac (optional)

Instructions

  1. Pat the chicken thighs dry with paper towels. Season generously with salt and pepper. Lightly dust the chicken with flour, shaking off any excess.
  2. Heat 1 tablespoon olive oil in a large heavy-bottomed skillet or Dutch oven over medium heat. Add diced bacon and cook until crisp, about 5 minutes. Remove with a slotted spoon and set aside, leaving the rendered fat in the pan.
  3. Add the remaining olive oil to the pan. Place chicken thighs skin-side down and brown until golden and crispy, about 5-7 minutes per side. Work in batches if needed to avoid overcrowding. Remove chicken and set aside.
  4. In the same pan, add butter, pearl onions, mushrooms, carrots, and garlic. Cook, stirring occasionally, until vegetables soften and start to brown, about 8 minutes. Stir in tomato paste and cook for an additional minute.
  5. Carefully add brandy (if using) and let it simmer for 1-2 minutes to burn off the alcohol, scraping up browned bits with a wooden spoon. Then pour in the red wine and chicken broth. Bring to a simmer.
  6. Return the chicken and bacon to the pot. Toss in thyme sprigs and bay leaves. The liquid should mostly cover the chicken; if not, add a splash more broth or wine.
  7. Cover the pot and reduce heat to low. Let it simmer gently for 45 minutes to 1 hour, turning the chicken halfway through. The meat should be tender and the sauce thickened to a silky consistency.
  8. Remove thyme sprigs and bay leaves. Taste and adjust salt and pepper. If sauce is too thin, remove chicken and reduce sauce over medium heat until desired thickness is reached.
  9. Plate the chicken, spoon over the luscious red wine sauce with mushrooms and onions. Garnish with fresh parsley if desired.

Notes

Dry the chicken before seasoning to ensure crispy skin. Browning the bacon separately adds smoky depth. Bring liquids to a simmer before lowering heat to meld flavors. If sauce is bitter, balance with a pinch of sugar or teaspoon of balsamic vinegar. Avoid overcrowding the pan when browning chicken. Leftovers keep well refrigerated for 3 days and freeze up to 2 months. Reheat gently with added broth or wine to loosen sauce.

Nutrition

Keywords: coq au vin, braised chicken, red wine sauce, French recipe, comfort food, easy dinner, chicken thighs, slow braised

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