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

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.

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

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.

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

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.

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 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.

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

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

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!