Dutch Oven Coq au Vin
This classic French bistro dish features chicken slowly braised in red wine with mushrooms, pearl onions, and bacon until incredibly rich and tender. The Dutch oven is the perfect vessel for developing the complex layered flavors of this iconic recipe.
A classic French chicken braised in red wine with mushrooms and bacon cooked low and slow in a Dutch oven.
Nutrition per serving
Ingredients
Main
Braising Liquid
Flavor Base
Vegetables
Instructions
Render the Bacon and Brown the Chicken
Cook the bacon lardons in the Dutch oven over medium heat until crispy. Remove and set aside, leaving the fat in the pot. Season the chicken with salt and pepper and sear skin-side down for 5 minutes until golden. Flip and cook for 3 more minutes, then remove.
Saute the Vegetables
Add the pearl onions and mushrooms to the pot and cook in the bacon fat for 5 minutes until they take on some color. Remove and set aside with the bacon.
Deglaze and Braise
Pour in the red wine and chicken broth, scraping all the browned bits from the bottom. Return the chicken, bacon, onions, and mushrooms to the pot. Bring to a boil, then cover and reduce heat to a very low simmer for 75 minutes.
Reduce the Sauce and Serve
Remove the chicken and vegetables and increase the heat to medium-high. Simmer the braising liquid uncovered for 10 minutes until it reduces and thickens into a glossy sauce. Return everything to the pot, taste, adjust seasoning, and serve immediately.
Substitutions
Common mistakes
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