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Food blogger, Bella Bucchiotti of xoxoBella, shares a recipe for coq au vine which is a French dish of chicken braised in red wine.

Coq au Vin - Chicken Braised in Red Wine

5 from 10 votes
Course: Main Course, Meals
Cuisine: French
Keyword: chicken
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 6
Calories: 770kcal
Author: Bella Bucchiotti
Coq au vin, or chicken braised in red wine, is a relatively simple exercise in the art of French cooking. Be rewarded with tender chicken cooked in red wine with vegetables and fresh herbs. The slow braise gives this delicious chicken dinner a rich taste.
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  • ½ Pound bacon thick cut, diced
  • 15 pearl onions peeled
  • 1 shallot thinly sliced
  • 3 Cloves garlic roughly chopped
  • 1 Tablespoon extra virgin olive oil
  • ½ Teaspoon salt
  • ½ Teaspoon black pepper
  • ½ Teaspoon parsley
  • ½ Teaspoon oregano
  • 4 chicken breasts boneless skinless
  • 2 Tablespoon tomato paste
  • ½ Cup salted butter
  • ¼ Cup all purpose flour
  • ¼ Cup red wine
  • 1 Pound mushrooms oyster, baby bella, and shiitake mix suggested, sliced
  • 4 carrots peeled and chopped
  • 1 Cup vegetable stock
  • 2 bay leaves
  • thyme fresh


  • Add bacon to a large pot over medium high heat. Brown for 5 to 6 minutes, stirring often.
  • Next, add pearl onions, shallots, and garlic. Sauté for 5 minutes. Remove and set aside. Do not drain the pot and return to the stovetop.
  • Combine salt, black pepper, parsley, and oregano seasonings in a small bowl or ramekin and thoroughly season the chicken. Press seasonings into the meat.
  • Add olive oil to the pot, then add the chicken breasts. Brown 2 minutes per side. *Depending on pot size, you may need to work in batches when browning the chicken in order to evenly brown. After the chicken is browned they may crowd the pot, but not before*
  • Stir in the tomato paste, allowing it to coat the chicken. Lightly brown the paste for 2 minutes, turning chicken over halfway through.
  • Next, add the butter to the pot. Once the butter has completely melted, flip chicken over to coat both sides.
  • Sprinkle flour over the top of the chicken and stir to coat. Flip chicken over and cover. Cook for 5 minutes, then stir the pearl onions/shallot/garlic and bacon mix back into the pot
  • Next, add the mushrooms and carrots. Pour in the red wine and cook for 2 minutes.
  • Lower the heat to a simmer and pour in the stock. Add bay leaves and thyme sprigs to the top.
  • Cover the pan and simmer for 20 minutes.


Calories: 770kcal | Carbohydrates: 21g | Protein: 37g | Fat: 60g | Saturated Fat: 26g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 24g | Trans Fat: 1g | Cholesterol: 173mg | Sodium: 782mg | Potassium: 1139mg | Fiber: 4g | Sugar: 8g | Vitamin A: 7485IU | Vitamin C: 13mg | Calcium: 57mg | Iron: 2mg
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The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.