Wine-Braised Chicken

Prep Time:
55 mins
Total Time:
1 hrs 15 mins

If you're looking for a hearty one-pot meal for dinner, this is it. Listed as coq au vin in cookbooks and on restaurant menus, this French dish has a name that sounds fancy, but it's simply chicken cooked in red wine.


  • 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 ½-inch pieces

  • 2 garlic cloves, minced

  • 2 tablespoons tomato paste

  • 3 tablespoons all-purpose flour

  • 1 ½ 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.

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