Jul 14 2026
Restaurants›Petit Louis Bistro›Coq Au Vin Recipe

Coq Au Vin Recipe

Inspired by Petit Louis Bistro
Time2h
Serves4

Chicken braised with wine, lardons, mushrooms, and onions

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Ingredients

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Main Ingredients

Aromatics and Herbs

Cooking Essentials

Method

Preparation

  1. 1

    Marinate the Chicken

    In a large bowl, combine the chicken pieces with red wine, garlic, thyme, bay leaves, salt, and black pepper. Cover and refrigerate for at least 2 hours, preferably overnight.

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 they are crispy. Remove them from the pot and set aside, leaving the fat in the pot.

  2. 3

    Brown the Chicken

    Remove the chicken from the marinade and pat dry. In the same pot, add the chicken pieces and brown them on all sides, about 5-7 minutes. Remove the chicken and set aside.

  3. 4

    Sauté the Vegetables

    In the same pot, add the pearl onions and mushrooms. Sauté for about 5 minutes until they are slightly browned. Add the butter to the pot.

  4. 5

    Combine Everything

    Return the chicken and lardons to the pot. Pour in the marinade, scraping the bottom of the pot to deglaze. Bring to a simmer.

  5. 6

    Braise the Chicken

    Cover the pot and let it simmer on low heat for about 45 minutes to 1 hour, or until the chicken is tender and fully cooked.

  6. 7

    Finish and Serve

    Once cooked, check for seasoning and adjust with salt and pepper. Stir in chopped parsley before serving. Serve hot with crusty bread or over mashed potatoes.

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