Enjoy this fancy looking one pot meal made with simple ingredients and an easy to follow recipe! Juicy chicken and vegetables in a rich sauce that can't be beat!
Heat a large pot or dutch oven on the stove over medium- high heat.
Add the bacon to the hot pot and saute for about 3-4 minutes (until it begins to render some grease.)
While the bacon is cooking, pat the chicken dry with paper towels. In a small bowl combine 2 teaspoons minced garlic, 2 teaspoons salt, 1 teaspoon thyme and 1 teaspoon black pepper. Mix together then rub this mixture onto each quarter, as evenly as possible.
Sear the chicken in with the bacon and grease, 1 piece at a time, until golden brown (about 2-3 minutes per side.) We’re not cooking the chicken all the way, just adding color to the skin.
Remove the bacon from the pot as it gets crispy and place it on a plate to the side with the seared chicken.
Once all the chicken pieces have been browned, remove all but 2 Tablespoons of the bacon grease.
Add the carrots, mushrooms, pearl onions, remaining 2 teaspoons minced garlic and remaining teaspoon of dried thyme to the pot and saute for about 4-5 minutes or until the herbs are fragrant and the mushrooms are beginning to turn golden on the outside.
Gently pour in the red wine and chicken stock. Stir until everything has come off the bottom of the pot.
Return the chicken and bacon to the pot, along with any juices on the plate and gently stir everything together.
Bring to a boil over medium to medium-high heat and then reduce to a simmer and cook uncovered for 35-45 minutes. The chicken should reach 165F degrees (thermometer inserted into the thickest part of the chicken without touching bone) and you shouldn’t smell the alcohol.
Optional: While the Coq au Vin is simmering it may foam on the top. You can simply remove and discard any foam that gathers as it cooks.
In a small bowl whisk together the cornstarch and 3 Tablespoons of the hot broth from the pot until smooth.
Gradually pour the cornstarch mixture into the pot and gently stir until combined (this is going to thicken the broth a bit.) Bring the dish back to a boil.
Boil for 1 minute and then remove from the heat.
Serve hot, garnished with fresh thyme sprigs, optional.
Notes
There are many substitutions that you can use for this recipe if desired. We shared quite a few in the FAQ section.
Be sure to use a medium to full bodied red wine for the most flavor.
Bone in, skin on chicken quarters is the best choice of chicken to use, but there are other options like chicken thighs or legs.
You can use fresh or frozen pearl onions depending on what your grocery store carries. If frozen, add them later in step 8 and they won't need peeled.
You can make this without wine, but it would just be a chicken dish, not Coq Au Vin any longer. See more tips on which wine to choose above.