By The foodoodle kitchen · Published September 20, 2026
Coq au Vin
Chicken braised in red wine with bacon, mushrooms, and pearl onions; perfect for a weekend dinner.
Serves 4 · Prep 20 min · Cook 1 h 10 min · 1 h 30 min total · Medium
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Ingredients
- 4 chicken thighs, bone-in, skin-on preferred
- 150 g bacon, diced
- 200 g button mushrooms, halved
- 200 g pearl onions, peeled
- 3 cloves garlic, minced
- 750 ml red wine
- 2 tbsp tomato paste
- 2 cups chicken broth
- 2 tbsp olive oil
- 1 tsp thyme
- 0 salt, to taste (optional)
- 0 black pepper, to taste (optional)
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Method
- Preheat your oven to 180°C (350°F). 5 min
- Heat oil in a large Dutch oven over medium heat. 5 min
- Add bacon and cook until crispy, about 5 min. 5 min
- Remove bacon and set aside, leaving fat in the pot. 5 min
- Season chicken thighs with salt and black pepper. 0 min
- In the same pot, brown the chicken thighs on both sides, about 8 min total. 8 min
- Remove chicken and set aside. 2 min
- Add pearl onions and mushrooms to the pot, cooking for 5 min until lightly browned. 5 min
- Stir in garlic and cook for 1 min until fragrant. 1 min
- Add red wine and scrape bottom of the pot, cooking for 3 min to reduce slightly. 3 min
- Mix in tomato paste, chicken broth, thyme, and add back the chicken and bacon. 5 min
- Bring to a simmer, then cover and transfer to the oven. 2 min
- Bake for 45 min until chicken is tender. 45 min
- Remove from oven, adjust seasoning and serve hot. 5 min
