Coq au Vin

From Julie Van Rosendaal

2018 May/Jun

Everyone is familiar with beef bourguignon; coq au vin may be familiar, but not part of most Canadians’ at-home recipe repertoire. It’s a similar process, the chicken pieces taking less time to braise than stewing beef, and worth the effort even on a regular weekday.


  • 1/2 lb. (250 g) bacon, chopped
  • 3 lbs. chicken pieces, such as thighs and legs, bone-in, skin-on
  • salt and freshly ground black pepper
  • 1 onion, peeled and finely chopped
  • 1 carrot, peeled and diced
  • 3 garlic cloves, crushed
  • 2 T. (30 mL) all-purpose flour
  • c. (250 mL) chicken stock
  • 1/2 bottle (375 mL) hearty red wine, such as burgundy
  • 1/4-1/2 c. (60-125 mL) chopped flat-leaf parsley
  • 3-4 sprigs thyme, leaves pulled off the stems
  • 2 c. (500 mL) sliced or quartered mushrooms


Preheat the oven to 350°F. In a large, heavy skillet, cook the bacon over medium-high heat until the fat has rendered and the bacon is crisp. Remove with a slotted spoon and set aside in a casserole dish.

Meanwhile, season the chicken pieces with salt and pepper. Brown them in batches in the skillet, in the bacon drippings, turning until browned on all sides. Transfer to the baking dish with the bacon as they brown.

Pour off all but about a tablespoon of the fat from the skillet, reserving it, and sauté the onion, carrot and garlic in the skillet for 3-4 minutes, until soft and turning golden. Shake the flour over the veggies and stir to coat, then transfer to the baking dish with the chicken.

Pour the chicken stock into the skillet and stir to loosen any browned bits. Pour the stock and wine over the chicken, and top with parsley and thyme. Cover and bake for 30 minutes.

Just before the chicken is finished cooking, heat a drizzle of the reserved drippings in the same skillet and sauté the mushrooms until they turn golden. Remove the chicken from the oven and carefully pour most of the juices off into the skillet with the mushrooms. Return the chicken to the oven, uncovered, for 20 minutes.

Bring the juices to a simmer, turn the heat to low and cook, stirring often, until the sauce has reduced. Pour over the chicken and serve.

Serves 6-8.