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Wine-Braised Chicken

Listed as Coq au Vin in cookbooks and on restaurant menus, the name of this hearty French dish may sound fancy, but its simply chicken cooked in red wine.

  • Prep:
  • Total Time:
  • Servings: 6
Wine-Braised Chicken

Source: Everyday Food, January 2007


  • 3 fresh thyme sprigs
  • 5 flat-leaf parsley sprigs
  • 1 bay leaf
  • 3 slices bacon, cut into pieces
  • 12 bone-in, skinless chicken thighs (about 4 pounds total)
  • coarse salt and ground pepper
  • 1 large onion, chopped
  • 6 medium carrots, sliced crosswise on the diagonal into 1/2-inch pieces
  • 2 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 3 tablespoons all-purpose flour
  • 1 1/2 cups dry red wine, such as a Pinot Noir or French Burgundy
  • 1 can (14.5 ounces) reduced-sodium chicken broth


  1. Using cotton kitchen twine, tie thyme, parsley, and bay leaf into a bundle; set aside.

  2. Heat a Dutch oven or 5-quart heavy pot with a lid over medium-low. Add bacon; cook until browned, about 10 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate to drain (leave bacon fat in pot).

  3. Raise heat to medium-high. Season chicken generously with salt and pepper. Working in three batches to avoid crowding, brown chicken about 4 minutes per side. Transfer to a plate; set aside.

  4. Add onion, carrots, and garlic to pot. Cook until onion softens, about 4 minutes. Stir in tomato paste and flour; cook 1 minute.

  5. Add wine, broth, chicken, and herb bundle. Bring to a boil; cover, and reduce to a simmer. Cook 10 minutes; uncover, and simmer until chicken is cooked through, about 10 minutes. Remove and discard herb bundle; stir in bacon.

Reviews (8)

  • millieu 17 Oct, 2012

    Easy and delicious!

  • CrissyMitchell 16 Feb, 2011

    Could use vinegar instead of wine but recommend a nice Chianti vinegar or red wine vinegar =)

  • CrissyMitchell 16 Feb, 2011

    Alcohol helps to tenderize the meat (

  • JamieLAS 4 May, 2010

    My family really loves this one. It's very tasty and relatively easy to make. I omit the flour, I always add more bacon, garlic, and herbs. (I typically don't need 12 thighs, 8 is plenty for a family of 5) I serve this over wide egg noodles.

  • peginor 4 Mar, 2009

    We really enjoyed this recipe. The sauce is very rich-nice flavor with the wine and the fresh spices We also served this over rice-great with the sauce.

  • dinr 19 Feb, 2009

    anyone can suggest a replacement for tha alcohol?

  • michele50 9 Feb, 2009

    Great taste if using dry spices then use less, you can also add more spice. Served over rice We enjoyed the taste.

  • kengin 7 Feb, 2009

    I have had this chicken dish many time's, a little bit goes a long way as it is quite rich, i also prefere mashed garlic potato's instead of roasted.
    Add little baby mushrooms to the vegtables as well.

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