oven ChartsDATASHEET // CT-OV-083
ovenSTATE: FRESHVERIFIED DATASHEET
How Long to Cook Coq au Vin (Bone-In Chicken Braised in Red Wine) in the oven
Specification: 3.5 lb bone-in chicken thighs and drumsticks browned with lardons and braised in Burgundy red wine
Target Temp
325°F (163°C)
Radiant Heat
Total Time
45–55 mins
Total Cook Window
Flip Mark
No Flip
Continuous Cook
Internal Safe Temp
175°F (79°C)
USDA Safe Pull
COOK MODE
Live timer · flip prompt · target temp · rest stage
3-Step Execution Protocol
1
Preheat & Prep
Preheat oven to 325°F (163°C). Prepare coq au vin (bone-in chicken braised in red wine) (3.5 lb bone-in chicken thighs and drumsticks browned with lardons and braised in Burgundy red wine).
2
Cook
Cook for 45–55 mins. Do not flip; allow surface to develop undisturbed.
3
Check & Rest
Thigh meat registers at least 175°F at the bone and pulls clean with a fork in rich, thickened purple-tinted sauce Confirm internal temperature reaches 175°F (79°C). Rest for 10 minutes before serving.
Verification Basis & Testing Rig
Escoffier Culinary Institute French Technical Reference & USDA FSIS Poultry Guidelines
Pro Tip: Thoroughly pat chicken dry before searing in rendered bacon fat; bone-in dark meat easily handles 175–180°F where connective tissue fully melts.
Related oven Cook Times
Chicken Breast (Boneless, Skinless)
400°F (204°C)20–25 mins
Salmon Fillet (Skin-On, Center Cut)
400°F (204°C)12–15 mins
Baked Potato (Whole Russet)
400°F (204°C)50–60 mins
Bacon (Thick-Cut, Sheet Pan Method)
400°F (204°C)18–22 mins
Pork Chops (Bone-In, 1-inch Thick)
400°F (204°C)18–22 mins
Chicken Thighs (Bone-In, Skin-On)
425°F (218°C)35–45 mins