Stuff by Tammy
Making delicious foods and loving life!

Coq Au Vin

Posted in /Cooking/Entrees/Poultry on Sunday, February 10, 2019

This is a classic French chicken dish of chicken braised so well it pulls apart beautifully.

I enjoyed how there was only a small amount of prep for this recipe than then you pop it in the oven and leave it for two hours. Matt helped with the prep so it went even faster, this was great as I was getting some school work done...on a Sunday! He is a wonderful hubby and also made the mashed potatoes, he really is the king of mashed potatoes! While eating the meal he told me that this was a top 10 recipe and we need to make it again soon!

Make sure you follow Julia Child's advice and sample your wine. If you're cooking with wine, it should be wine you would also drink. If the wine isn't good enough to drink it isn't good enough to cook with. Cooking will not improve the wine's flavour or the meal's!


2+ Tablespoons olive oil
salt and pepper
6-8 boneless, skinless chicken thighs
6 slices of bacon - cut into 1 inch sections
10-12 mushrooms, halved
1 large onion - chopped
3 carrots cut into 1-inch pieces
4 garlic cloves - minced
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 cup dry red wine
1 cup chicken stock


  1. Preheat oven to 325-degrees F.
  2. In a dutch oven or heavy bottomed oven proof pan/baking dish, heat oil over medium-high heat.
  3. Salt and pepper chicken on both sides. When oil is heated, add chicken to pan; brown each piece for about 1-2 minutes each side. Remove chicken and set aside.
  4. Add bacon to the pan and cook for 1-2 minutes until some of the fat has cooked off and the bacon has gone soft. Then remove to the dish with the chicken.
  5. Add mushroom and cook, stirring occasionally, for 5 minutes in the bacon fat.
  6. Add onions, carrots, garlic, thyme salt, and pepper. Cook, stirring occasionally, for 5 minutes.
  7. Stir in wine, chicken stock. Add chicken, tucking the thighs into liquid. Its okay if they're not covered, this is braised chicken not stewed.
  8. Cover and transfer to oven. Cook at 325-degrees F for 2 hours.
  9. If sauce is not thick enough, remove chicken and cook sauce on stovetop over medium-high heat until slightly reduced and desired thickness.
  10. Serve with creamy mashed potatoes.

Note this can be made in the slow cooker

With just a few small tweaks this recipe works well in the slow cooker

Inspired by: Julia Child and She Wears Many Hats

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~ Tammy

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