Classic Coq au Vin

This streamlined version of the traditional French favorite has deep, full-bodied flavor but requires just 30 minutes of prep. Serve it with your favorite mashed potatoes.

coq-au-vin-chicken
Photo by Roland Bello
Classic Coq au Vin 4.0 16 5 1
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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 752 calories
    • Fat 50 g
    • Sat Fat 17 g
    • Cholesterol 211 mg
    • Sodium 1,093 mg
    • Protein 58 g
    • Carbohydrate 9 g
    • Sugar 2 g
    • Fiber 0 g
    • Iron 3 mg
    • Calcium 31 mg
This streamlined version of the traditional French favorite has deep, full-bodied flavor but requires just 30 minutes of prep. Serve it with your favorite mashed potatoes.

Ingredients

  1. Check 2 tablespoons unsalted butter, at room temperature
  2. Check 2 tablespoons all-purpose flour
  3. Check 4 ounces slab bacon, cut into 1/4-inch lardons
  4. Check 8 bone-in, skin-on chicken pieces (such as breasts, thighs, and drumsticks; about 3 pounds total)
  5. Check Kosher salt and black pepper
  6. Check 4 shallots, peeled and halved
  7. Check 1 1/2 cups dry white wine
  8. Check 1 1/2 cups low-sodium chicken broth
  9. Check 2 teaspoons white wine vinegar
  10. Check Chopped fresh chives, for serving

Directions

  1. Mash the butter and flour into a smooth paste in a small bowl; set aside. 
  2. Cook the bacon in a large pot or Dutch oven over medium-high heat, stirring frequently, until crisp, 6 to 8 minutes. Transfer to a plate with a slotted spoon; reserve the pot. 
  3. Season the chicken with 1 teaspoon salt and ¼ teaspoon pepper. Add the chicken to the reserved pot and cook, skin-side down, in 2 batches, until the skin is crisp, 6 to 8 minutes per batch. Transfer to a separate plate.
  4. Pour off all but 3 tablespoons of the fat from the pot; reserve the pot.  Reduce heat to medium. Add the shallots to the reserved pot and cook until golden brown, 4 to 6 minutes. Add the wine and cook until syrupy, 8 to 10 minutes. Add the broth and bring to a simmer. Whisk in the butter mixture.
  5. Return the chicken to the pot, skin-side up. Simmer, uncovered, until an instant-read thermometer inserted into the thickest piece (avoiding the bone) registers 165° F, 25 to 35 minutes. Add the vinegar. 
  6. Serve the chicken with the chives and reserved bacon.