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All recipes#0189 · dutch oven

Dutch Oven Coq au Vin

Bone-in chicken thighs braised in a bacon-red wine sauce with pearl onions and mushrooms — the classic French bistro dish that takes 90 minutes and cooks itself.

WeekendOne panHigh proteinWeekend ProjectServes 6
Cook temp
325°F
163°C · preheat
Total time
100 min
20 prep · 75 cook · 10 rest
Pull at
165°F
USDA safe minimum
Rest
10 min
Before slicing
Dutch Oven Coq au Vin
Meal Instructions Kitchen · 30 Aug 2026 · Reviewed for USDA food safetyPrint card
Watch the technique5:24

Barefoot Contessa Makes Coq Au Vin | Barefoot Contessa | Food Network · Food Network
Ina Garten demonstrates crisping bacon lardons in a Dutch oven, searing chicken in the fat, and braising with red Burgundy wine and mushrooms.

At A Glance // The Quick Brief
Fluff-Free Execution
  • Target //Cook at 325°F oven (163°C) after stovetop sear for 75 min cook + 10 min rest.
  • Doneness //Pull when internal temperature reaches 165°F (USDA safe minimum). Rest 10 mins before slicing.
  • Golden Rule //This dish gets meaningfully better the next day — make it Saturday, refrigerate overnight, and gently rewarm Sunday afternoon. The flavors marry, the sauce tightens, and it hits its peak 24 hours in.
  • Family Tweak //Pull chicken meat off the bones and shred into the sauce. Serve over buttered egg noodles or mashed potatoes without pearl onions or mushrooms on kids' plates.

Ingredients

Servings
  • 8 thighsBone-In Skin-On Chicken Thighs, about 3 lbs
  • 6 ozThick-Cut Bacon, cut into 1/2-inch lardons
  • 2 cupsBurgundy or Pinot Noir
  • 1 cupChicken Broth, low-sodium
  • 8 ozCremini Mushrooms, quartered
  • 10 ozFrozen Pearl Onions
  • 1 mediumYellow Onion, diced
  • 2 mediumCarrots, sliced
  • 4 clovesFresh Garlic, minced
  • 2 tbspTomato Paste
  • 2 tbspUnsalted Butter, for beurre manié
  • 2 tbspAll-Purpose Flour, for beurre manié
  • 3 sprigsFresh Thyme
  • 2 Bay Leaves
  • 1 1/2 tspKosher Salt
  • 1 tspBlack Pepper
  • 3 tbspFresh Parsley, chopped, for garnish

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75:00

Get to the point

  1. 1

    Render 6 oz bacon lardons in Dutch oven; brown 8 chicken thighs skin-down in fat.

  2. 2

    Sauté onions, carrots, garlic; deglaze with 2 cups Burgundy, reduce 5 min.

  3. 3

    Add broth, thyme, bay; braise thighs skin-up covered in 325°F oven 45 min.

  4. 4

    Add mushrooms and pearl onions final 15 min; thicken sauce with butter roux.

Step by step

Tap a step to cross it off

  1. Render the Lardons

    6 min

    Cut 6 oz thick-cut bacon into 1/2-inch lardons. In a 6- or 7-qt Dutch oven over medium heat, render the lardons for 6 minutes until crisp. Transfer with a slotted spoon to a bowl, leaving the fat in the pot.

    Why

    Bacon fat is your entire browning medium. Do not use butter or oil here — the lardon fat carries the smoke that defines coq au vin.

  2. Brown the Thighs Skin-Down

    5 min

    Pat 8 bone-in skin-on chicken thighs (about 3 lbs) dry. Season with 1.5 tsp kosher salt and 1 tsp black pepper. Brown in the bacon fat over medium-high heat, skin-side down, for 5 minutes without moving until deep golden. Transfer to a plate.

    Why

    Only brown the skin side — the top will finish under sauce. Turning to brown both sides overcooks the thigh before the braise even starts.

  3. Sauté Aromatics and Reduce Wine

    11 min

    Add 1 diced onion, 2 sliced carrots, and 4 minced garlic cloves to the pot. Sauté 5 minutes until softened. Add 2 tbsp tomato paste; stir 1 minute. Pour in 2 cups Burgundy or Pinot Noir, scrape up fond, and reduce 5 minutes.

    Why

    Reducing the wine on the stovetop kills the raw alcohol. Alcohol never fully evaporates in a covered braise — it stays sharp and unfriendly.

  4. Assemble and Braise

    45 min

    Return the chicken thighs and bacon to the pot, skin-side up. Add 1 cup chicken broth, 3 sprigs fresh thyme, and 2 bay leaves. The chicken should be 2/3 submerged. Cover and braise in a 325°F oven for 45 minutes.

    Why

    Thigh-side up keeps the skin above the liquid so it stays crisp. Fully submerged skin turns to slime — the exposed skin above the sauce is a texture contrast worth preserving.

  5. Add Mushrooms and Pearl Onions

    15 min

    Uncover the pot. Add 8 oz cremini mushrooms (quartered) and 10 oz frozen pearl onions (no need to thaw). Return uncovered to the 325°F oven for 15 more minutes.

    Why

    Mushrooms added at the start turn to slime; added at the end they still have some texture. This 30-minute-later add is the traditional French technique.

  6. Thicken with Beurre Manié

    3 min

    Transfer chicken to a platter. In a small bowl, mash 2 tbsp softened butter with 2 tbsp flour into a paste (beurre manié). Whisk paste into the simmering sauce over medium heat for 3 minutes until glossy. Pour over the chicken. Garnish with 3 tbsp chopped fresh parsley.

    Why

    Beurre manié is the classical thickener for French braises — it adds richness and body without the raw flour taste of a cornstarch slurry.

Dad pro tip
This dish gets meaningfully better the next day — make it Saturday, refrigerate overnight, and gently rewarm Sunday afternoon. The flavors marry, the sauce tightens, and it hits its peak 24 hours in.
Kid & toddler adjustment
Pull chicken meat off the bones and shred into the sauce. Serve over buttered egg noodles or mashed potatoes without pearl onions or mushrooms on kids' plates.
Serve with
Buttered egg noodles or crusty baguette · Mashed potatoes or pommes purée · Simple green salad with Dijon vinaigrette
Reheating
Warm gently covered in a 325°F oven for 25 minutes, or on the stovetop over medium-low for 12 minutes. Add 1/4 cup broth if the sauce has tightened too much overnight.
Calories
495
Protein
42 g
Carbs
12 g
Fat
28 g

Nutrition source: USDA FoodData Central #171465 (chicken thigh) and #175168 (red wine). Cook-time basis: Tested on 8 bone-in skin-on chicken thighs (about 3 lbs), 6 oz lardons, 8 oz cremini mushrooms, 10 oz frozen pearl onions, 2 cups Burgundy in a 7-qt enameled Dutch oven at 325°F.

Frequently Asked Questions

What wine should I use?

A Burgundy or California Pinot Noir is traditional. Cotes du Rhone works. Do not use cooking wine — the salt destroys the sauce. A $12-15 bottle is the sweet spot.

Can I use chicken breasts?

Yes but reduce braise time to 25 minutes total. Breasts turn dry past that. Skin-on bone-in breasts are best; boneless works but has less flavor.

How do you reheat leftover dutch oven coq au vin without ruining the texture?

Warm gently covered in a 325°F oven for 25 minutes, or on the stovetop over medium-low for 12 minutes. Add 1/4 cup broth if the sauce has tightened too much overnight.

What is the target internal temperature for this recipe?

Confirm internal core temperature reaches 165°F using an instant-read digital probe thermometer inserted into the thickest part. Allow the meat to rest for 10 minutes before slicing to let carryover heat equalize and lock in juices.

How do I adapt this meal for picky kids or toddlers?

Pull chicken meat off the bones and shred into the sauce. Serve over buttered egg noodles or mashed potatoes without pearl onions or mushrooms on kids' plates.

What are the best side dishes to serve with this?

Recommended sides include Buttered egg noodles or crusty baguette, Mashed potatoes or pommes purée, Simple green salad with Dijon vinaigrette.

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