Coq au Vin with Mushrooms, Pearl Onions & Bacon

Tender chicken, smoky bacon, golden mushrooms, and sweet pearl onions come together in a rich red-wine sauce. This version of the French classic uses chicken thighs and drumsticks for an inviting, rustic dinner.

Clark Ferrea’s 2023 Nero d’Avola, Clements Hills, brings ripe blackberry and plum aromas, subtle Mediterranean herbs, and a touch of spice to this rustic French classic. Its smooth tannins and balanced acidity make an inviting match for tender chicken, smoky bacon, and earthy mushrooms, while the wine’s herbal character connects beautifully with the thyme-scented red-wine sauce.

For a heartier pairing, serve the coq au vin with Clark Ferrea’s 2023 Cabernet Sauvignon, Dry Creek Valley, Sonoma County. I’d choose this pairing to emphasize the dish’s deeply browned chicken, savory bacon, and concentrated red-wine sauce, especially with buttery mashed potatoes alongside. The result is a generous, comforting dinner with a more robust red-wine focus.

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Recipe Information

  • Prep Time: 25 Minutes
  • Cook Time: 90 Minutes
  • Total Time: 115 Minutes
  • Serving Size: 1 thigh and 1 drumstick
  • Total Servings: 6

Ingredients

Braise

  • 6 bone-in, skin-on chicken thighs and 6 drumsticks (about 4 to 4 1/2 pounds total)
  • 1½ tsp kosher salt (plus more to taste)
  • ¾ tsp freshly ground black pepper
  • 6 oz thick-cut bacon (cut into 1/2-inch pieces)
  • 1 tbsp olive oil (if needed)
  • 1 medium yellow onion (diced)
  • 2 medium carrots (sliced into thick rounds)
  • 4 garlic cloves (minced)
  • 1 tbsp tomato paste
  • 2 tbsp all-purpose flour
  • ¼ cup brandy (optional)
  • 3 cups dry red wine
  • 1 to 1 1/2 cups low-sodium chicken stock
  • 6 fresh thyme sprigs
  • 2 bay leaves

To finish

  • 2 tbsp unsalted butter (divided)
  • 12 oz cremini mushrooms (halved or quartered)
  • 10 oz peeled pearl onions (fresh or frozen and thawed)
  • Chopped fresh flat-leaf parsley (for serving)

Directions

Method

  1. Season the chicken. Pat the chicken thoroughly dry, then season with salt and pepper. Heat the oven to 325°F.

  2. Cook the bacon. In a large Dutch oven over medium heat, cook the bacon until browned and lightly crisp, about 8 to 10 minutes. Transfer to a plate with a slotted spoon, leaving about 2 tablespoons of fat in the pot.

  3. Brown the chicken. Increase the heat to medium-high. Working in batches, brown the chicken skin-side down for 5 to 7 minutes, then turn and brown the other side for about 3 minutes. Add a little olive oil if the pot becomes dry. Transfer the chicken to a platter. Pour off excess fat, leaving about 2 tablespoons in the pot.

  4. Build the sauce. Reduce the heat to medium. Add the diced onion and carrots; cook for 6 to 8 minutes, stirring occasionally. Stir in the garlic and tomato paste and cook for 1 minute. Sprinkle in the flour and cook, stirring, for another minute.

  5. Add the wine. If using brandy, remove the pot from the heat before adding it; there is no need to ignite it. Return to the heat, add the wine, and scrape up the browned bits from the bottom. Bring to a simmer and cook for 8 to 10 minutes to reduce slightly.

  6. Braise gently. Add 1 cup chicken stock, the thyme, bay leaves, and half the bacon. Nestle the chicken into the sauce, skin-side up. The liquid should reach about halfway to two-thirds up the chicken; add more stock if needed. Cover and bake for 40 minutes.

  7. Brown the mushrooms and pearl onions. Meanwhile, melt 1 tablespoon butter in a large skillet over medium-high heat. Add the mushrooms and cook until browned and their moisture has evaporated, about 8 to 10 minutes. Transfer to a bowl. Add the remaining tablespoon of butter and the pearl onions to the skillet; cook for 6 to 8 minutes, until lightly golden.

  8. Finish the braise. Add the mushrooms and pearl onions to the Dutch oven, spooning some sauce over them. Cover and return to the oven for 15 to 20 minutes, or until the chicken is tender and reaches at least 165°F in the thickest part without touching bone.

  9. Adjust the sauce and serve. Discard the thyme stems and bay leaves. Skim excess fat from the surface. If the sauce is thin, transfer the chicken to a warm platter and simmer the sauce uncovered on the stovetop until it lightly coats a spoon. Taste for salt and pepper, then return the chicken to the pot. Finish with the remaining bacon and chopped parsley.

At the table

  1. Serve over buttery mashed potatoes, creamy polenta, or wide egg noodles, with crusty bread for the sauce. A simple green salad with a sharp vinaigrette makes a welcome contrast to the rich braise.

What to use in the pot

  1. Use a dry red wine you enjoy drinking; Pinot Noir is a classic choice, but another light- to medium-bodied dry red will work. Save your Clark Ferrea bottle for the table if you prefer; you do not need an expensive wine for the braise. This recipe uses nearly a full 750 ml bottle, so plan on a separate bottle for serving.

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