Coq Au Vin:Delicious Chicken and Bacon Stew

The only thing worse than running out of wine at a dinner party is having a bunch of half-drunk bottles leftover. Sure, you can drink them, but if you start happy hour at 2pm on a weekday, people are gonna judge you. Instead, use the wine to cook a meal! My Coq au Vin recipe sounds super-fancy, but that’s just because it’s French. So make this easy dish and let people judge you for mispronouncing the word Coq instead.

MORE: This Exotic Slow Cooker Chicken Recipe Will Be Your New Go-To Weeknight Meal


Chicken and Bacon Soup Medley

  • Serves 4-6
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes


  • 4 thick-cut bacon slices, cut in ½ inch pieces
  • 4 tbsp all purpose flour, divided
  • salt and pepper to Taste
  • 1 roaster chicken, cut into 8 pieces
  • one 10 oz. package cremini mushrooms, clean and cut into quarters
  • 1 large carrot, peeled and roughly chopped
  • 6 Cipollini onions, peeled
  • 1 clove garlic, finely chopped
  • 2 c light bodied red wine
  • 2 cups chicken broth
  • 1 bay leaf


  • In a Dutch oven, saute the bacon until crisp. Remove bacon with a slotted spoon and set on a paper towel lined plate, reserving the bacon fat. Turn the heat up to high.
  • Mix together the 2 tablespoons flour and salt and pepper to taste and pat over the chicken parts. Brown the chicken in the bacon drippings, about 5 to 7 minutes. Once browned, remove to a plate.
  • If the pot is dry, add a few tablespoons of chicken brown to deglaze it. Add the mushrooms, carrots and onions and saute until brown, then add the garlic. Sprinkle the vegetables with the remaining 2 tablespoons flour and cook on medium-high for 1 to 2 minutes. Add the wine, chicken broth, bay leaf, and salt and pepper to taste and bring to a simmer. Simmer for 5 minutes, scraping the pot to release any brown bits.
  • Return the chicken pieces to the pot, reduce heat to medium, and cook, without a cover, for 20 to 25 minutes. Serve warm.

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Coq Au Vin: Delicious Chicken and Bacon Stew
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