Coq Au Vin

Coq Au Vin


Dutch Oven or other heavy bottomed straight sided pot with a lid that is stove top and oven safe.

My rendition of the classic French dish of red wine braised chicken with bacon and mushrooms. I used our Porcini Paradiso spice blend that pairs perfectly with this recipe and really takes it to the next level. This stew feels like a warm hug and makes for the ultimate comfort food.


  • 6 Chicken Legs, skin on/bone in
  • 12 oz Bacon, chopped into 1/2" pieces
  • 1 lb Crimini Mushrooms, sliced
  • 1 large Yellow Onion, sliced
  • 4 cloves Garlic, minced
  • 2 Tbsp All Purpose Flour
  • 1 Tbsp Spice Tribe Porcini Paradiso
  • 1/2 bottle (~ 1.5 - 2 cups) Red Wine
  • 2 cups Chicken Stock
  • Salt to taste
  • A few sprigs of Fresh Thyme


  • Preheat oven to 350 F.
  • Add bacon and 1/2 cup of water to a Dutch oven over medium high heat. Simmer until water is evaporated and then fry the bacon until crispy. Remove to a plate lined with paper towel.
  • Sear chicken legs in bacon fat in batches until nicely golden brown, about 5-8 minutes. Remove to the side.
  • Sauté onions in the bacon/chicken drippings over low heat slowly caramelizing them for about 15 min.
  • Add garlic followed by Porcini Paradiso. Stir and cook until fragrant, about 1 minute. Add flour and stir to combine.
  • Add wine and increase the heat to medium/medium high to deglaze the pan; scrape up any bits stuck to the bottom.
  • Add chicken thighs and chicken stock and season with salt. Bring to a simmer and then cover.
  • Put covered pot in oven and cook for for 1 hour. (meat thermometer in thickest part of thigh should read 165 F – if you don’t have one, 1 hour should be plenty of time)
  • While chicken legs are cooking. Sauté the mushrooms in a touch of olive oil and a sprig if thyme. Season with salt
  • When chicken is done, remove from oven and stir in the mushrooms. Garnish with thyme.

Things to remember

  • Chicken legs are actually chicken drumsticks with the thigh attached.
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