Cozy Coq au Vin

Coq au Vin is one of those timeless French dishes that never disappoints. Jenn Ubbens, The Home Chef Momma , brings it to life with tender chicken braised low and slow in red wine, crisp pancetta, soft vegetables, and a sauce that feels like pure comfort. It’s classic, rustic, and exactly what you want simmering on the stove when the weather cools down. Whether you’re cooking for friends or settling in for an easy Sunday dinner, this version hits the mark every time. 

Chicken–

• 3 chicken leg quarters (bone-in, skin-on)

Optional Marinade (adds rich depth of flavor) – 

• 2½ cups dry red wine (Burgundy, Pinot Noir, or Cabernet)
• 2 cloves garlic, crushed
• 2 bay leaves
• 4 sprigs of fresh thyme
• 1 sprig rosemary
• 10 whole black peppercorns
• 1 small onion, sliced

Flour Dredge – 

• 1 cup all-purpose flour
• Salt and pepper, to taste

For the Stew – 

• 4 oz pancetta, diced
• 2 tbsp all-purpose flour
• 2 tbsp olive oil or butter
• 3 shallots, thinly sliced
• 2 carrots, diced small
• 2 parsnips, diced small
• 3 cloves garlic, minced
• 2 tbsp tomato paste
• 1 1/2 cups chicken stock
• 2 cups red wine (use marinade wine or fresh)
• 16 oz cremini or button mushrooms, halved
• 1 tbsp fresh thyme leaves
• 1 sprig rosemary
• 2 bay leaves
• Salt & freshly ground black pepper, to taste

Marinate the Chicken (Optional)

1. In a large bowl or zip-top bag, combine chicken, wine, garlic, herbs, peppercorns, and onion.
2. Cover and refrigerate at least 2 hours or overnight for the best flavor.
3. When ready to cook, remove chicken and pat dry.
4. Strain and reserve the wine; boil it for 1 minute before using.

Cook the Pancetta

1. In a large Dutch oven, cook pancetta over medium heat until crisp, about 5–6 minutes.
2. Remove pancetta and set aside, leaving about 1–2 tbsp of the fat in the pot.

Brown the Chicken

1. Lightly coat chicken with flour, salt, and pepper.
2. Sear in batches until golden brown on all sides (3–4 minutes per side).
3. Transfer to a plate and set aside.

Build the Base

1. Add shallots, carrots, and parsnips to the pot. Sauté 5 minutes until softened.
2. Add mushrooms and cook until they begin to brown.
3. Stir in garlic and tomato paste; cook for 1 minute.
4. Sprinkle in flour and stir to coat the vegetables evenly.

Deglaze and Simmer

1. Return pancetta and chicken to the pot.
2. Pour in the reserved wine and chicken stock.
3. Scrape up any browned bits from the bottom of the pot.
4. Add thyme, rosemary, and bay leaves.
5. Cover and simmer gently (or bake at 325°F) for 1 hour 20 minutes, until chicken is fork tender.

Finish the Sauce

1. Uncover and simmer for another 10–15 minutes to thicken the sauce slightly.
2. Remove herbs and adjust seasoning with salt and pepper.

Serve warm with mashed potatoes, buttered egg noodles, or crusty bread to soak up every drop of that velvety red wine sauce.