Coq Au Vin Recipe

Cook the Bacon

In a large pot, heat olive oil over medium heat. Add the bacon lardons and cook until crispy. Remove and set aside.

Sear the Chicken

In the same pot, add chicken thighs and brown on all sides. Remove and set aside.

Sauté Vegetables

Add chopped onions, garlic, and carrots to the pot. Sauté until softened.

Add Wine and Stock

Pour in the red wine and chicken stock. Scrape the bottom of the pot to deglaze.

Combine Ingredients

Return the chicken and bacon to the pot. Add thyme and bay leaf. Bring to a boil, then reduce heat and let simmer for 1 hour.

Add Mushrooms

After 1 hour, add mushrooms and continue to simmer for another 30 minutes.

Boil Potatoes

Peel and chop the potatoes. Boil in salted water until tender, about 20 minutes.

Mash Potatoes

Drain the potatoes and return to the pot. Add butter, milk, and salt. Mash until smooth.

Plate the Dish

Serve the coq au vin over a bed of pommes purée, garnished with fresh parsley.