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Coq Au Vin

  • 45 min
    Prep Time
  • 4 hr 45 min
    Total Time
  • 4 people
  • 907 per 1 serving


  • 1 whole chicken, cut into 8 pieces, save the wings for another use
  • 1 large onion, roughly chopped
  • 3 cloves garlic, minced or pressed
  • 1 750ml bottle red wine (such as Burgundy, Bordeaux, or Cabernet)
  • 1 teaspoon kosher salt, plus more to season the chicken
  • 1/4 teaspoon black pepper, plus more to season the chicken
  • 8 ounces applewood smoked bacon, thick-cut, cut into 1-inch pieces
  • 2 tablespoons all purpose flour
  • 1 ounce dried porcini mushrooms (optional)
  • 1 cup Pacific Foods® Organic Free Range Chicken Broth
  • 1 sprig each of fresh thyme leaves,rosemary, and parsley, tied together
  • 3 tablespoons unsalted butter
  • cup frozen pearl onions
  • 8 ounces button mushroom, sliced


  • Step 1

    Place the chicken pieces in a large bowl and add the chopped onion, garlic, wine, salt, and pepper. Cover with plastic wrap and refrigerate for 4 hours or overnight. 

  • Step 2

    Use tongs to remove the chicken from the wine marinade. Carefully drain the wine through a colander into another bowl and reserve. Transfer the wine-soaked onion and garlic in a separate container and set aside. Season the chicken all over with salt and pepper. Set aside. 

  • Step 3

    Heat a large Dutch oven over medium heat and add the bacon. Cook until crisp and then use a slotted spoon to transfer the bacon to a paper towel-lined plate. Leave the rendered grease in the pot. 

  • Step 4

    Still over medium heat, and working in batches, add the chicken into the hot bacon grease. Sear for 4 minutes. Flip the chicken pieces over and sear for another 4 minutes. Remove the chicken and set aside. 

  • Step 5

    Add the wine soaked onion mixture to the pot and cook until soft and translucent, about 8 minutes. Stir in the flour and cook for another 2 minutes. 

  • Step 6

    Meanwhile, in a small saucepan bring 1 cup of water to a boil. Pour the hot water over the dried porcini mushrooms in a heatproof bowl. Let stand for 20 minutes.  Drain the porcini mushrooms and reserve 1/4 cup of the porcini soaking water. 

  • Step 7

    Add the chicken and cooked bacon back into the pot. Pour in the chicken broth and reserved wine.  Chop the porcini mushrooms and add them along with the reserved 1/4 cup mushroom soaking water and the bouquet garni. Simmer for 30 to 40 minutes, or until chicken is cooked through, but not falling off the bone.

  • Step 8

    While the chicken is simmering, heat 1 tbsp of butter in a saucepan over medium heat. Add the pearl onions and sauté, stirring occasionally, until lightly browned. Remove from the pan and set aside.  

  • Step 9

    Add 2 more tablespoons butter to the same saucepan and stir until melted. Add the sliced button mushrooms and sauté until soft and just releasing their liquid, about 7 minutes. Remove from the pan and set aside.

  • Step 10

    Once the chicken is tender and cooked, remove the pieces from the sauce on to a plate and loosely tent with a piece of foil. Stir in the pearl onions and mushrooms, and let the sauce simmer on medium-high until slightly reduced and thickened, about another 10 minutes.

  • Step 11

    Return the chicken to the pot and serve at once.   

Calories 907
Total Fat 44 g
Sat. Fat 15.9 g
Trans Fat 0 g
Cholesterol 224 mg
Sodium 1162 mg
Total Carb 20 g
Dietary Fiber 2 g
Sugar 4 g
Protein 66 g
Vitamin D 1 %DV
Calcium 6 %DV
Iron 29 %DV
Potassium 24 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.