Jun 09 2026
Restaurants›Le Fou Frog›Coq Au Vin Recipe

Coq Au Vin Recipe

Inspired by Le Fou Frog
Time2h 30m
Serves4

Chicken braised with red wine, mushrooms, and lardons.

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Ingredients

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Main Ingredients

Herbs and Spices

Other Ingredients

Method

Preparation

  1. 1

    Prepare the Ingredients

    Cut the chicken into pieces and pat dry. Dice the lardons or bacon, slice the mushrooms, and peel the small onions.

Cooking

  1. 2

    Cook the Lardons

    In a large Dutch oven or heavy pot, heat the olive oil over medium heat. Add the lardons and cook until crispy. Remove them with a slotted spoon and set aside.

  2. 3

    Brown the Chicken

    In the rendered fat from the lardons, add the chicken pieces in batches (do not overcrowd). Brown them on all sides, about 5-7 minutes per batch. Remove chicken and set aside.

  3. 4

    Sauté the Vegetables

    In the same pot, add the butter. Once melted, add the onions and mushrooms, cooking until softened, about 5-10 minutes. Stir in the minced garlic and cook for another minute.

  4. 5

    Combine Ingredients

    Return the chicken and lardons to the pot. Pour in the red wine and chicken broth. Add thyme, bay leaves, salt, and black pepper. Stir well.

  5. 6

    Braise

    Bring the mixture to a boil, then reduce heat to low. Cover and let it simmer for about 1.5 to 2 hours, or until the chicken is tender and the flavors meld.

  6. 7

    Serve

    Discard the bay leaves. Adjust seasoning with salt and pepper if needed. Serve hot with crusty bread or over mashed potatoes.

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