Budget Coq au Vin Chicken (Printable Version)

Tender chicken drumsticks braised in red wine with savory vegetables and aromatic herbs for a rich, hearty meal.

# What You'll Need:

→ Chicken

01 - 8 skin-on chicken drumsticks
02 - Salt and black pepper, to taste

→ Vegetables

03 - 2 tablespoons olive oil
04 - 5 ounces smoked bacon or pancetta, diced
05 - 2 large onions, sliced
06 - 3 cloves garlic, minced
07 - 3 medium carrots, sliced into rounds
08 - 9 ounces cremini or button mushrooms, quartered

→ Braising Liquid & Flavor

09 - 2 tablespoons tomato paste
10 - 2 cups dry red wine
11 - 1 cup chicken stock
12 - 2 bay leaves
13 - 4 sprigs fresh thyme or 1 teaspoon dried thyme
14 - 1 teaspoon sugar

→ To Finish

15 - 2 tablespoons chopped fresh parsley (optional)

# How To Make It:

01 - Pat chicken drumsticks dry with paper towels and season generously with salt and pepper.
02 - Heat 1 tablespoon olive oil in a large Dutch oven or heavy pot over medium-high heat. Brown drumsticks in batches, about 4–5 minutes per side, until golden. Remove and set aside.
03 - Add remaining olive oil and diced bacon to the pot. Cook for 4 minutes until crisp.
04 - Add sliced onions, minced garlic, and carrot rounds. Sauté for 5 minutes until softened.
05 - Stir in mushrooms and cook for an additional 3 minutes.
06 - Add tomato paste and cook while stirring for 1 minute.
07 - Return browned chicken to the pot. Pour in red wine and chicken stock. Add bay leaves, thyme, and sugar.
08 - Bring to a gentle simmer. Cover and cook on low heat for 50 minutes, stirring occasionally.
09 - Uncover and simmer uncovered for 10 to 15 minutes to thicken the sauce.
10 - Remove bay leaves and thyme stems. Taste and adjust salt and pepper as needed.
11 - Sprinkle with chopped fresh parsley if desired before serving.

# Expert Advice:

01 -
  • Uses affordable chicken drumsticks to deliver deep, rich flavors reminiscent of traditional Coq au Vin.
  • Simmered slowly in dry red wine with aromatic vegetables for a comforting, rustic meal.
  • Includes smoky bacon or pancetta to enhance savory depth.
  • Easy enough for intermediate cooks but impressive enough for guests.
02 -
  • Brown the chicken well for maximum flavor and color.
  • Use a good quality dry red wine for the braising liquid to enhance taste.
  • Stir occasionally during the braising to prevent sticking and ensure even cooking.
  • Adjust seasoning at the end once sauce has reduced and flavors concentrated.
  • Optional fresh parsley adds brightness and a pop of color to the finished dish.
Go Back