Dutch Oven Coq Au Vin with Bacon and Red Wine
A classic French braise of chicken thighs simmered in red wine with pearl onions, carrots, and crispy salt pork, finished with a silky beurre manie sauce. The meat becomes tender and absorbs deep wine flavors while the vegetables soften into the rich pan sauce. Serve family-style for casual weeknight dinners or elegant entertaining. This version skips the traditional mushrooms and pearl onions, keeping prep simple while maintaining authentic flavor through long, gentle simmering that transforms humble chicken into restaurant-quality comfort food.
Ingredients
- 4 medium carrots, peeled, chopped
- 1 medium onion, peeled, diced
- 3 sprigs fresh rosemary, leaves stripped and chopped
- ½ cup Italian or curly parsley, roughly chopped, for garnish
- 12 ounces salt pork, cut into strips, or bacon or pancettapancetta1:1pork
easier to source, slightly less salty
- 1 ½ pounds chicken thighs, skin on
- 2 cups red wine, for deglazing
- 2 cups chicken stock
- 2 tablespoons butter, for roux
- 2 tablespoons all-purpose flour, for roux
Instructions
- 1
Peel carrots and chop into 1/2-inch pieces. Peel and dice onion.
- 2
Strip rosemary leaves from sprigs and finely chop. Roughly chop parsley and reserve for garnish.
- 3
Cut salt pork into 1/4-inch-wide strips. Cook in Dutch oven over medium-high heat until golden and crisp.
- 4
Remove salt pork with slotted spoon and set aside. Drain and discard half the rendered fat.
- 5
Increase heat to high and sear chicken thighs skin-side down for 3 to 4 minutes, then flip and sear 3 to 4 minutes until golden. Transfer to plate.
- 6
Add carrots and onions to pot and sauté 5 minutes. Stir in chopped rosemary.
- 7
Pour in wine, scraping up brown bits with wooden spoon. Add chicken stock.
- 8
Return salt pork to pot and nestle chicken thighs skin-side up on top.
- 9
Cover and simmer 30 minutes. Transfer chicken to plate.
- 10
Soften butter in microwave 15 seconds if cold. Mix with flour until combined.
- 11
Add roux to pot and stir over medium heat 5 minutes until sauce thickens.
- 12
Plate sauce, top with chicken, and garnish with parsley and cracked pepper.
Tips
Render the salt pork fat completely for deep flavor; don't skip draining half the fat or the sauce will be greasy.
Keep chicken skin-side up during the braise so it stays crispy and doesn't dissolve into the braising liquid.
Make the roux at the very end to avoid lumps; whisking cold flour into warm liquid causes clumping.
Good to Know
Refrigerate in airtight container up to 4 days. The braise improves as flavors meld.
Prepare through step 8 the night before. Refrigerate; reheat covered in 350F oven 25 minutes before finishing sauce.
Serve family-style in the Dutch oven, or plate individually with sauce first, chicken on top, and parsley garnish. Pairs with crusty bread, egg noodles, or mashed potatoes.
Common Mistakes
Skip draining rendered pork fat to avoid excessively greasy sauce
Don't cover chicken with liquid; keep skin-side up or skin becomes soggy
Add roux off heat or whisk constantly to prevent lumps and sauce breakage
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make this in a regular pot instead of Dutch oven?
Yes, use a heavy-bottomed pot with tight-fitting lid. Dutch oven is preferred for even heat distribution and browning capacity, but any heavy pot works. Reduce covered simmer time by 5 minutes and check chicken doneness earlier.
What if I don't have red wine?
Use pinot noir, burgundy, or even a dry white wine with extra 1/4 cup chicken stock. Avoid oaky wines. The braise will be lighter and less complex, but still delicious.
How long can I keep leftovers and can I freeze coq au vin?
Store up to 4 days refrigerated. Freezes well up to 3 months in airtight container. Thaw overnight in fridge and reheat gently on stovetop over medium-low heat for 20-25 minutes to avoid breaking the sauce.