The French classic at 629 calories. Tender chicken braised in red wine with bacon, mushrooms, and fresh thyme.
Coq au Vin is one of the great French braises, and it earns that reputation with every bite. Chicken pieces simmer slowly in red wine with smoky bacon, caramelized onions, and button mushrooms until the sauce has reduced to a deep, silky glaze that coats everything in the pot. At 629 calories and 12 WW Classic Points per serving, this is a celebratory dish best enjoyed with a simple green salad alongside to keep the meal balanced.
Recipe Info
Serves: 6 | Prep Time: 20 minutes | Cook Time: 1 hour | Calories per serving: ~629
Nutrition per Serving (Estimated)
Protein: 49g | Fat: 40g | Carbohydrates: 10g | Fiber: 1.5g
WW Classic Points: Approximately 12 points per serving. Note: This estimate is based on the legacy WW points system and is provided as a general reference only.
Ingredients
- 4 rashers thick-sliced bacon, diced
- 100g / 4oz butter, divided
- 1 whole chicken (about 1.8kg / 4 lb), jointed into 8 pieces
- 1 teaspoon salt
- 250ml / 8 fl oz red wine
- 250ml / 8 fl oz chicken stock
- 1/4 teaspoon garlic powder
- 3/4 teaspoon fresh thyme, chopped
- 1 bay leaf
- 4 medium onions, peeled and sliced
- 225g / 8oz button mushrooms, sliced
- Fresh chives, chopped, to garnish
Instructions
- Brown the bacon. Saute the diced bacon in 60g / 2.5oz of the butter in a large frying pan over medium heat until golden brown. Remove the bacon with a slotted spoon and set aside, leaving the fat in the pan.
- Brown the chicken. Pat the chicken pieces dry, then brown them in the bacon fat over medium-high heat, turning until golden on all sides. Drain off the excess fat from the pan and season the chicken with salt. Transfer to a large saucepan or Dutch oven.
- Braise with wine and stock. Add the reserved bacon, red wine, chicken stock, garlic powder, thyme, and bay leaf to the chicken. Cover and simmer over low heat for 45 minutes.
- Reduce the sauce. Remove the chicken and keep warm. Increase the heat and boil the braising liquid uncovered until it has reduced by half, concentrating all the flavor into a rich, glossy sauce.
- Saute the vegetables. In a separate frying pan, saute the sliced onions and mushrooms in the remaining butter over medium heat until the onions are golden and the mushrooms are tender, about 8 minutes.
- Finish and serve. Return the chicken to the saucepan. Add the sauteed onions and mushrooms and simmer together for 5 minutes. Remove the bay leaf. Garnish with chopped fresh chives and serve immediately.
Serving Suggestions
- Serve with a small portion of creamy mashed potato or egg noodles to absorb the rich wine sauce
- A crisp green salad with a sharp mustard vinaigrette is the ideal counterpoint to the richness of the dish
- Steamed haricots verts or roasted asparagus alongside keeps the plate feeling fresh
- A glass of the same red wine used in the braise is the natural pairing
- Crusty bread for sauce-mopping is essential
Tips and Variations
- Use a wine you would actually enjoy drinking. The sauce reduces and concentrates during cooking, so a thin, harsh wine will produce a thin, harsh sauce.
- Thoroughly drying the chicken with kitchen paper before browning is essential for achieving a proper golden crust rather than steaming.
- The sauce reduction step is not optional. Boiling the braising liquid down by half is what transforms it from a thin broth into the silky, coating sauce that makes Coq au Vin so satisfying.
- Pearl onions, if available, are the traditional choice and are worth seeking out for a more authentic result.
- Like most braises, this dish improves significantly when made a day ahead and gently reheated.
Why This Recipe Works
The genius of Coq au Vin is the sauce reduction. By removing the chicken partway through and boiling the braising liquid down separately, you concentrate all the wine, stock, bacon fat, and chicken juices into something far more intense than a standard braise produces. When the chicken goes back in, it absorbs that concentrated sauce and the whole dish comes together into the kind of deeply satisfying result that has made this recipe a French kitchen staple for generations.
Storage and Reheating
Store cooled Coq au Vin in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat. The dish freezes well for up to 2 months. Thaw overnight in the refrigerator before reheating.
Disclaimer: Nutritional information is estimated and may vary based on specific ingredients, brands, and portion sizes used. This recipe is for informational purposes only and is not a substitute for professional dietary or medical advice. Always consult a healthcare provider or registered dietitian for guidance tailored to your individual needs.
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