---
title: Coq au Vin (Chicken Braised in Red Wine)
servings: 6
prep time: 25 minutes
cook time: 90 minutes
source: https://mycibora.com/recipes/coq-au-vin
---

Gather @chicken thigh{1.2%kg}, @red wine{750%ml}, @smoked bacon{150%g}, @mushroom{250%g}, @pearl onion{250%g}, @carrot{2}, @all-purpose flour{2%tbsp}, @bay leaf{2%leaf}, @fresh thyme{4%stalk}, @salt{} and @black pepper{}.

Brown the bacon in a dutch oven until crisp and lift it out, leaving the fat behind.

Season the chicken and brown it hard in the bacon fat, skin-side first, in batches. Set aside.

Soften the carrots and pearl onions in the pot for 5 minutes, then stir in the @garlic{3%clove}, @tomato paste{1%tbsp} and flour for another minute. ~{5%minutes}

Pour in the wine, scraping the bottom clean, and return the chicken, bacon, bay and thyme. The liquid should come two-thirds up the chicken.

Cover and braise at a lazy simmer for 75 minutes, until the chicken is spoon-tender. ~{75%minutes}

Meanwhile sauté the mushrooms in @butter{30%g} until golden and stir them in for the final 10 minutes. ~{10%minutes}

Lift out the chicken, boil the sauce hard until it coats a spoon, season, and reunite everything. Serve with potatoes or crusty bread.