Coq Au Vin (Chicken in Red Wine)

"This is a Tyler Florence recipe that is very hearty and filling. Great for a cold night or a big crowd. The recipe says to let simmer 40 minutes, but I put it on at lunch time and cooked it all day and the chicken was super tender and falling off the bone!"
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Ready In:
1hr 15mins




  • Cook the bacon over medium heat in olive oil in a large Dutch oven until crisp, about 8 minutes. Remove with a slotted spoon and set aside.
  • Season the chicken pieces generously with the salt and pepper and brown the pieces in 2 batches in the bacon drippings. Set aside.
  • Pour off about half of the pan drippings then add the onions, garlic, and mushrooms. Cook over medium-high heat until browned, about 8 minutes.
  • Stir in the potatoes and carrots.
  • Add the 1 1/2 teaspoons salt and the flour, stir to coat the vegetables.
  • Pour in the wine and chicken broth, stir until you don't see any lumps of flour.
  • Add the chicken, thyme, bay leaves, and half of the bacon to the stew.
  • Bring to a boil then reduce to a simmer. Cover and braise until the chicken and vegetables are almost tender, about 40 minutes. Uncover and cook until sauce thickens, about 10 more minutes.
  • Stir in the parsley and vinegar. Adjust seasoning with salt and pepper, to taste, and serve with the remaining bacon.
  • Serve with a nice crusty bread.

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  1. Great recipe! I made the recipe using a small chicken that gave me 4 quarter pieces so I cut back the other ingredients accordingly. I didn't have thyme sprigs so I used a bit of dried thyme and the wine I used was a Pinot Noir. I also used fresh pearl onions since I had them on hand. The cooking time was exact and the chicken was so tender and juicy. Thank you for sharing. Made for Spring PAC 2009


I am currently in Physical Therapy school at LSU. I love cooking because it gives me a break from school and lets you be creative.
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