Photo: Jonny Valiant; Styling: Deborah Williams
Yield
4 servings (serving size: 1 thigh, 1 drumstick, and about 1 cup sauce)

This easy version of the classic French chicken dish features chicken pieces simmered in a mixture of red wine, broth, vegetables and fresh herbs.  Serve with noodles, rice, or boiled potatoes.

How to Make It

Step 1

Cook bacon in a large, deep skillet over medium heat until crisp. Remove bacon from pan. Reserve 2 tablespoons drippings in pan. Sprinkle chicken with salt and 1/4 teaspoon pepper. Add chicken to drippings in pan; cook 5 minutes on each side or until browned. Remove chicken from pan.

Step 2

Add onion and next 5 ingredients (through bay leaves); cook 5 minutes. Add tomato paste; cook 1 minute. Stir in wine; bring to a boil. Cook 10 minutes or until reduced by half, stirring occasionally. Return chicken to pan. Add broth; bring to a simmer. Cover and simmer 35 minutes or until chicken is done, turning after 20 minutes. Remove chicken from pan; cover.

Step 3

Heat a large heavy skillet over medium heat. Add olive oil to pan, and swirl to coat. Add button mushrooms and pearl onions; sprinkle with remaining 1/4 teaspoon pepper. Cook for 10 minutes or until golden, stirring occasionally. Remove from heat.

Step 4

Place chicken cooking liquid over medium-high heat; bring to a boil. Cook until reduced by half (about 10 minutes). Discard bay leaves. Stir in mushroom mixture. Return chicken to pan; simmer 5 minutes or until heated. Sprinkle with parsley and bacon.

Ratings & Reviews

justjjack's Review

promogal
February 19, 2013
N/A

Unless173's Review

GrandmaKY
November 12, 2011
It was only ok.

keswickjo's Review

justjjack
March 29, 2011
Agree with dc and Jennie. Not worth the effort and waste of a good bottle of wine. Took far too much time for an "easy" recipe that I followed exactly.

ckgraminski's Review

DesireeandChris
January 31, 2011
Wonderful dish! My family just loved it. I did add some flour after I sauted the onion mixture to make the sauce thick after one review said that hers turned out to thin. This will definitly go into our dinner rotation!

lizardstew's Review

Unless173
January 06, 2011
I was SO excited to make this recipe. It looked so good in the photo, but I have to agree with DC on this one. The sauce was thin and soupy rather than the thick, sticky sauce I expected after looking iat the photo. The chicken was tender, but this took WAY too long to make (2 hours!) to be so far from what I expected. I won't make this dish again.

thismamacooks's Review

ckgraminski
November 29, 2010
I made this for dinner one night, just for my family, and we all loved it (ages 20 months to 30-something). It tasted like coq au vin in a four-star restaurant and was quick and easy to prepare. I followed all directions but substituted chopped onions and I also left out tomato paste. The meat was tender and very flavorful. My husband said he would eat this dish every week!

DesireeandChris's Review

keswickjo
November 15, 2010
I wanted to love the dish, but I think it was missing something...can't figure it out. Followed recipe exactly. The sauce was very soupy but the chicken was very tender. Took about 2 hrs to prepare start to finish. would try again but add a little more spices. Served over parpadelle pasta.

promogal's Review

thismamacooks
November 14, 2010
Sensational. I used leg quarters. Falling-apart wonderful Sat or Sun night dinner. Will make this once a month forever.

GrandmaKY's Review

lizardstew
October 23, 2010
I made this as part of a dinner party menu..starting with the chestnut soup, scallops with green tea cream, romaine with balsamic dressing. All from the Nov issue. DELICIOUS is all I can say about each one. I followed the recipes as printed and found them to be perfect. I served the coq au vin with creme fraiche(left over from the scallops)mashed potatoes. Worthy of a special dinner.