Jul 14 2026
Restaurants›Jane's French Cuisine›Coq Au Vin Recipe

Coq Au Vin Recipe

Inspired by Jane's French Cuisine
Time2h 30m
Serves4

Chicken braised with wine, lardons, mushrooms, and garlic.

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Ingredients

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Main Ingredients

Method

Preparation

  1. 1

    In a large mixing bowl, season the chicken pieces with salt and black pepper. Set aside.

  2. 2

    In a large Dutch oven or heavy pot, heat the olive oil over medium heat. Add the lardons (or diced bacon) and cook until crispy. Remove and set aside.

  3. 3

    In the same pot, add the chopped onion and carrots. Sauté until the onion becomes translucent, about 5 minutes.

  4. 4

    Add the minced garlic and cook for an additional 1-2 minutes until fragrant.

Cooking

  1. 5

    Brown the Chicken

    In the same pot, add the seasoned chicken pieces to the drippings and brown them on all sides, about 8-10 minutes. Remove chicken and set aside.

  2. 6

    Deglaze the Pot

    Pour in the red wine and scrape the bottom of the pot to deglaze, allowing the wine to simmer for 3-4 minutes.

  3. 7

    Add Ingredients

    Return the chicken and lardons to the pot. Add the chicken broth, thyme, bay leaves, and mushrooms. Stir to combine.

  4. 8

    Braise

    Bring the mixture to a boil, then reduce heat to low. Cover and let it simmer for about 1.5 hours, or until the chicken is tender.

Serving

  1. 9

    Remove the bay leaves and thyme sprigs before serving. Serve hot with crusty bread or over mashed potatoes to soak up the delicious sauce.

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