Dutch Oven Coq au Vin Recipe (French Chicken in Red Wine)
This Dutch oven Coq au Vin recipe is true the to the classic; tender chicken and hearty vegetables cooked low and slow with layers of flavor in a rich, velvety red wine-based broth. It’s perfect for date night dinner and it takes just an hour to make from start-to-finish!
Heat a 5-quart Dutch oven or a large, deep skillet with a heavy bottom over medium heat. Once hot, add the bacon and cook until crispy, about 3 minutes, stirring occasionally. Use a slotted spoon to transfer the bacon to a bowl, and leave the rendered bacon grease in the pan.
Pat the chicken thighs dry with paper towels and season both sides with ½ teaspoon salt and ⅛ teaspoon black pepper. Turn the heat up to high in the pan and sear the chicken thighs until browned on each side, about 2 to 3 minutes per side. Use tongs to transfer the chicken thighs to a plate.
Turn the heat down to medium. Add the onion, carrot, and mushroom to the pan and cook for 1 minute, stirring occasionally. Stir in the garlic and thyme and cook for 30 seconds, stirring constantly.
Add the wine. Once boiling, let it boil for 1 minute.
Stir in the chicken stock, tomato paste, flour, remaining ½ teaspoon salt and ⅛ teaspoon pepper, and crisped bacon. Once simmering, add the chicken thighs (skin side up), nestling them into the liquid but not fully submerging them. Let them cook on the stovetop like this (uncovered) for 5 minutes.
Add the pearl onions on top.
Cover the pan and cook for 30 minutes, or until the chicken reaches an internal temperature of 165F.
Sprinkle the parsley on top and serve along with mashed potatoes, rice, or buttered noodles.
Notes
Nutritional Information: The nutrition information for this recipe was calculated without the optional serving suggestions.
Bacon: I don’t eat pork, so beef bacon is typically my preference for bacon. If you don’t want to use beef bacon, you can use any type of bacon you like. However, if you use turkey bacon, sauté it in 2 tablespoons olive oil. If you don’t want to use bacon at all, you can skip it and use 2 tablespoons of oil to sear the chicken; if you have it on hand, add ½ teaspoon of smoked paprika for smoky flavor.
Storage and Reheating: Store leftovers covered in the fridge for up to 4 days. I like to reheat it on the stovetop. If you want to crisp up the chicken skin, you can heat it separately from the stew. To do so, simply remove the chicken and reheat it in a 400F oven until warm, about 15 minutes.