Chicken in red wine [coq au vin]


  • 2 tbsp extra-virgin olive oil
  • 4 pieces of bacon, diced
  • 4 boneless, skinless chicken breasts
  • salts
  • pepper
  • 8oz baby portabella mushrooms, sliced in half
  • 1/2 pound carrots (about 4-5), peeled and cut into 1-2" pieces
  • 8oz frozen pearl onions
  • 1/4 cup brandy
  • 1/2 bottle of dry red wine
  • 1 cup chicken stock
  • 7 sprigs fresh thyme
  • 1 bay leaf
  • 2 tbsp unsalted butter, room temperature
  • 2 tbsp all purpose flour


    step 1

    If using the oven, preheat to 250 degrees F

    step 2

    Heat a large dutch oven over medium/high heat. Once hot, add oil. When the oil is shimmering, add bacon. Cook until crisp, about 5-7 minutes. Remove with slotted spoon and transfer to a plate

    step 3

    Season the chicken with salt and pepper. Brown the chicken on each side for about 8 minutes total, 4 minutes per side. once browned, transfer to nearby plate.

    step 4

    Add mushrooms and sauté until golden brown, about 10 minutes. Don't salt mushrooms until after they brown.

    step 5

    Add carrots and onions to pot. Sauté for about 5 minutes. Add a bit more salt and pepper.

    step 6

    cMix in the butter and flour u til the flour is no longer visible.

    step 7

    Reduce heat to low, add brandy. Stir to combine and deglaze the pan. Add red wine and chicken stock. Nestle the chicken back into the pot along with the bacon, thyme, and bay leaf.

    step 8

    Place the pot in the oven to cook for 2 hours.

    step 9

    After adding in the red wine and chicken stock, transfer all the contents of the pot to the slow cooker. Add chicken, bacon, thyme and bay leaf to the slow cooker. Cover with lid and cook on low for 8 hours or high for 4.

    step 10

    Once the chicken is done cooking, remove bay leaf and thyme stems.

    step 11

    Serve along side some crusty bread or as is.