“Great for healthy/lower carb diets.”
1hr 55mins

Ingredients Nutrition


  1. Preheat oven to 325°F In 5-quart Dutch oven, cook bacon over medium heat until browned. With slotted spoon, transfer bacon to paper towels to drain.
  2. Sprinkle chicken with salt and pepper. To bacon fat in Dutch oven, add half of chicken and cook over medium-high heat until browned on all sides, 10 minutes. With slotted spoon, transfer chicken to large bowl. Repeat with remaining chicken.
  3. To same Dutch oven, add chopped onion, carrot, and celery; cook, stirring occasionally, until vegetables are tender, 10 minutes. With slotted spoon, transfer to bowl with chicken. Add pearl onions and mushrooms to Dutch oven and cook, stirring occasionally, until browned, 8 minutes. Transfer to bowl with chicken.
  4. In same Dutch oven, melt butter. Add flour and cook, stirring frequently, 2 minutes. With wire whisk, whisk in wine until smooth. Stir in broth and tomato paste. Heat to boiling, whisking frequently; boil 2 minutes.
  5. Return chicken, vegetables, and three-fourths of bacon to Dutch oven. Add bay leaves; heat to boiling. Cover Dutch oven and bake until chicken loses it's pink color throughout, 40 to 45 minutes, turning chicken once.
  6. To serve, discard bay leaves. Skim and discard fat. Transfer Coq au Vin to large serving bowl; sprinkle with parsley and remaining bacon.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a