Recipes

Coq au Vin

by StudioLink's Diet.
July 03, 2025
View the Studiolink

Made by Ryan Pauly

Follow him on:

This classic French dish is comfort food at its finest, tender chicken slowly braised in a rich red wine sauce with mushrooms, onions, and herbs. Whether you’re impressing guests or cooking a cozy meal for yourself, Coq au Vin brings elegance to your table with rustic, soul-warming flavor.

Ingredients:

0.5x
1x
2x
4x
 
  •   4 chicken thighs (bone in or chicken quarters)
  •   375 ml red wine
  •   12 oz beef broth
  •   4 clove garlic (crushed)
  •   3 bay leaves
  •   3 sprigs rosemary
  •   1/2 tsp salt (to taste)
  •   1/2 tsp pepper (to taste)
  •   2 tbsp olive oil
  •   3 slices bacon
  •   12 oz mushrooms (halved)
  •   4 shallots (halved)
  •   2 large carrots
  •   1 tbsp onion powder
  •   1 tbsp garlic powder
  •   1/4 cup cornstarch slurry
  •   2 tbsp parsley (to finish)


Get Ingredients

Directions

  1. Generously season the chicken on all sides with salt and pepper.

  2. Place the chicken in a large bowl or container. Add in whole garlic cloves, fresh rosemary sprigs, and bay leaves.

  3. Pour in enough red wine and beef broth to fully submerge the chicken.

  4. Cover the container with plastic wrap and marinate in the fridge overnight for best results.

  5. When ready to cook, heat olive oil in a large pan over medium heat until hot.

  6. Add the chicken skin-side down and sear until golden brown on all sides. Cover with a lid while cooking to prevent splattering and retain moisture.

  7. Once the chicken is browned, remove it from the pan and set aside.

  8. In the same pan, add chopped bacon and cook until browned. Remove from the pan.

  9. Add sliced shallots to the pan and cook until lightly caramelized. Remove and set aside.

  10. Add roughly chopped carrots and halved mushrooms to the pan. Sauté for 2–3 minutes and then remove from heat.

  11. Return the chicken, bacon, shallots, carrots, mushrooms, and the reserved marinade to the pan.

  12. Sprinkle in garlic powder and onion powder. Stir gently to combine.

  13. Cover the pan with a lid and transfer to a preheated oven at 350°F (175°C).

  14. Bake for 60 to 90 minutes, or until the chicken is fork-tender.

  15. Remove from the oven and stir in a cornstarch slurry (cornstarch mixed with water) to thicken the sauce.

  16. Finish with a sprinkle of finely chopped parsley and serve warm. Enjoy!

Shop Ryan’s Favorite Giadzy Products

Leave a Reply