Braised chicken drumsticks with mushrooms, potatoes, and rosemary in a rich dark sauce in a red and white baking dish.

Classic French Coq Au Vin

Name: Kitchen Stories' Classic French Coq Au Vin Recipe | Bosch | Heart of the Home
Cook time: 60 min
Total time: 60 min
Ingredients: 2 chicken legs; 1/2 lb potatoes; 3 strips smoked bacon; 1 g button mushrooms; 5 shallots; 1 2/3 cups red wine; 1 1/2 cups chicken stock; 1 bay leaf; 1 sprig rosemary; 2 sprigs thyme; 1 tbsp tomato paste; 1 tbsp starch; 1 tbsp unsalted butter; Salt

Kitchen Stories

Anyone can cook

Difficulty

Medium

Total time

60 min

Cooking time

60 min

Coq au Vin is a classic French braised chicken in red wine, where seared chicken simmers with bacon, mushrooms, pearl onions and aromatic herbs until tender. This Bosch-tested Coq au Vin recipe offers clear, step-by-step instructions and appliance tips for dependable, restaurant-quality results at home. Serve with mashed potatoes, buttered noodles, or crusty bread to soak up the rich, glossy sauce.

Ingredients

2 servings:

2 chicken legs

1/2 lb potatoes

3 strips smoked bacon

1 g button mushrooms

5 shallots

1 2/3 cups red wine

1 1/2 cups chicken stock

1 bay leaf

1 sprig rosemary

2 sprigs thyme

1 tbsp tomato paste

1 tbsp starch

1 tbsp unsalted butter

Salt

Utensils

Cutting board

Knife

Frying pan (large, with lid)

Cooking spoon

Tongs

Instructions

Hands cutting small potatoes with a knife on a wooden board; shallots and mushrooms beside them.

Step 1

Ingredients: 3 strips smoked bacon | 1 g button mushrooms | 5 shallots | 1/2 lb potatoes cutting board | knife

Utensils: cutting board | knife

Slice bacon into ﬁne strips, trim and halve mushrooms, quarter shallots, and roughly dice potatoes.

Blue casserole with small potatoes, mushrooms and sautéed shallots; one hand holds the handle and the other stirs with a wooden spoon.

Step 2

Ingredients: 1 tbsp unsalted butter | salt | pepper

Utensils: frying pan (large, with lid) | cooking spoon

Melt butter in a sauce pan and sauté bacon, mushrooms, shallots and potatoes, lightly season with salt and pepper. Then remove from pan and put aside.

Close-up of a blue enameled casserole with browned pieces of chicken; a hand holds a wooden spoon adding a spoonful of tomato paste to the bottom of the pot.

Step 3

Ingredients: 2 chicken legs | salt | 1 tbsp tomato paste

Utensils: tongs

Salt chicken legs and fry in the same pan. Once the meat has colored on both sides, add tomato paste and brown together.

Measuring jug pouring red wine into a blue casserole with browned chicken thighs and a wooden spoon.

Step 4

Ingredients: 1 cup red wine

Next, deglaze pan with half of red wine and boil for approx. 5 – 7 min., until the alcohol evaporates. Now, put the cooked vegetables back into the pan.

Close-up of hands pouring chicken stock from a jar into a blue enameled casserole with browned chicken thighs, potatoes, mushrooms and sprigs of thyme.

Step 5

Pour in remaining red wine and chicken stock. Add bay leaf, thyme, and rosemary and let simmer for approx. 30 – 35 min. with closed lid on medium heat.

Close-up of hands pouring cream into a blue enameled casserole with browned chicken thighs, potatoes, mushrooms and sprigs of thyme; a wooden spoon is in the stew.

Step 6

Ingredients: 1 tbsp starch

Next, thicken the sauce with cornstarch. Add salt and pepper to taste. Serve in a deep dish or casserole dish. Enjoy your meal!