Coq au Vin

Coq au vin sounds fancy, but it's really easy—and really delicious!
Publish date:
coq au vin served on a white plate

Recipe by Jamie Malone

Start to Finish: 1 1/2 hours

Servings: 4


  • 2 tbsp. olive oil

  • 4 slices thick-cut bacon, cut crosswise into 1/4-inch slices (about 1/2 cup)

  • 4 whole chicken legs (drumsticks and thighs)

  • 1/4 cup brandy

  • 8 carrots, peeled and cut on an angle into 2-inch pieces

  • 4 bay leaves

  • 3 tbsp. flour

  • 3 cloves garlic, grated

  • 2 cups dry red wine

  • About 2 cups beef stock

  • 1 cup white mushrooms, halved

  • Chopped fresh flat-leaf parsley, for garnish


1. In a large pot with a lid, heat the oil over medium-high. Add the bacon. Cook, stirring occasionally, until golden, 3 to 5 minutes. Using a slotted spoon, transfer to a paper towel–lined plate to drain.

2. Season the chicken with salt and pepper and add to the bacon drippings in the pot. Cook over medium-high heat until evenly browned, about 5 minutes per side. Transfer the chicken to a plate. Add the brandy to the pot and stir to scrape up any browned bits from the bottom of the pot. Simmer until reduced by half, 1 to 2 minutes. Return the chicken to the pot. Add the carrots and bay leaves. Cover and cook over medium-low heat for 10 minutes.

3. Uncover the pot. Sprinkle the flour on top of the chicken and stir gently. Cover and cook until the flour is absorbed, about 5 minutes.

4. Add the reserved bacon and the garlic. Add the wine and enough stock to just cover the chicken. Cover and simmer over medium-low heat until the chicken is cooked through, 20 to 25 minutes. Add the mushrooms and cook until tender, about 5 minutes. Discard the bay leaves. Divide among shallow bowls. Top with parsley.