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Perfect Coq au Vin Recipe with Burgundy Wine and Crispy Lardons Made Easy

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An approachable yet authentic French coq au vin recipe featuring tender chicken simmered in Burgundy wine with garlic, mushrooms, and crispy lardons for a smoky crunch.

Ingredients

Scale
  • 3 lbs bone-in, skin-on chicken thighs and drumsticks (organic or free-range recommended)
  • 2 cups dry Burgundy wine (Pinot Noir recommended)
  • 6 oz thick-cut bacon, cut into lardons (smoked optional)
  • 8 oz cremini or button mushrooms, cleaned and halved
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 2 medium carrots, peeled and sliced
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • Fresh parsley for garnish
  • 1 cup chicken stock (low sodium preferred)
  • 2 tbsp unsalted butter (softened)
  • 2 tbsp olive oil
  • 2 tbsp all-purpose flour (or gluten-free flour/cornstarch for gluten-free option)
  • Salt and pepper to taste

Instructions

  1. Pat the chicken pieces dry with paper towels and season generously with salt and pepper. Set aside for about 10 minutes.
  2. Heat 1 tablespoon olive oil in a Dutch oven over medium heat. Add lardons and cook until crispy, about 6-8 minutes. Remove with a slotted spoon onto paper towel-lined plate, leaving rendered fat in pot.
  3. Increase heat to medium-high. Add chicken pieces skin side down in batches to avoid crowding. Brown about 5 minutes per side until golden. Transfer chicken to a plate.
  4. Reduce heat to medium. Add chopped onion and sliced carrots to pot with chicken fat. Cook 5 minutes until softened, stirring occasionally. Add minced garlic and cook 1 more minute until fragrant.
  5. Add mushrooms and cook until they release moisture and start to brown, about 5 minutes.
  6. Sprinkle flour over vegetables and mushrooms. Stir well and cook about 2 minutes to remove raw flour taste.
  7. Slowly pour in Burgundy wine, scraping bottom of pot to lift browned bits. Bring to gentle simmer.
  8. Add chicken stock, thyme sprigs, and bay leaf. Return browned chicken and lardons to pot, nestling into sauce.
  9. Cover pot and lower heat. Simmer gently for about 45 minutes, turning chicken halfway through until tender and cooked through (internal temp ~165°F).
  10. Remove thyme and bay leaf. Adjust seasoning with salt and pepper. Sprinkle fresh parsley over top before serving.

Notes

Dry chicken before searing for a golden crust. Cook lardons separately to keep crispy. Stir flour well and cook to avoid raw taste. Scrape browned bits when adding wine for flavor. If sauce is too thin, reduce uncovered for last 10 minutes; if too thick, add stock or wine. Can substitute gluten-free flour or cornstarch for gluten-free diet. Use olive oil instead of butter for dairy-free option.

Nutrition

Keywords: coq au vin, Burgundy wine, chicken recipe, French cuisine, lardons, comfort food, easy coq au vin, classic French dish

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