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Coq au Vin

Coq au Vin

Updated November 4, 2026

Chicken braised in red wine with mushrooms, bacon, and small onions.

Cook time
2 hrs 10 min
Rating
…

Ingredients

Scale
Measurement units
  • whole chicken, cut into 8 pieces
  • red Burgundy
  • thick-cut bacon
  • button mushrooms
  • pearl onions
  • garlic
  • tomato paste
  • chicken broth
  • thyme
  • bay leaves
  • butter
  • flour
  • Cognac

Instructions

Render the bacon
Render the bacon
Brown the chicken
Brown the chicken
Build the braise
Build the braise
Braise until tender
Braise until tender
Cook the garnish
Cook the garnish
Add the fresh herbs
Add the fresh herbs

Tomorrow's Meal

Coq au Vin Pot Pie

Shredded chicken and rich wine sauce layered under a buttery puff pastry crust for an elegant next-day transformation

You'll need to pick up:

Puff pastry sheet (thawed)Egg wash (1 egg + 1 tbsp water)Fresh thyme for garnish

Quick overview:

  1. 1.Reheat coq au vin gently in a 325°F oven for 15 minutes until warmed through
  2. 2.Shred or chunk the chicken, leaving pearl onions and mushrooms intact
  3. 3.Transfer mixture to a pie dish, ensuring sauce coats everything
  4. 4.Top with thawed puff pastry, tuck edges down into dish, brush with egg wash
  5. 5.Bake at 400°F for 18-22 minutes until pastry is golden brown and puffed
  6. 6.Rest 5 minutes before serving, garnish with fresh thyme

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