Name: Coq Classic French Chicken Stew with Mushrooms Recipe
Prep time: 20 min
Cook time: 1 h 5 min
Total time: 1 h 25 min
Cuisine: French
Ingredients: 1 3-4 pound whole chicken, cut into bone-in, skin-on pieces (breasts, wings, and legs); 2 cups dry red wine; 1 teaspoon kosher salt (divided); 1/2 teaspoon freshly ground black pepper; 1 large yellow onion, quartered and then quarters halved; 4 carrots, peeled, halved, and cut into 2-inch pieces; 3 garlic cloves, minced or pressed; 2 tablespoons tomato paste; 5 sprigs fresh thyme; 1 bay leaf; 1 cup chicken stock; 4 tablespoons butter, at room temperature, divided; 1 pound cremini mushrooms, trimmed and quartered; 2 tablespoons all-purpose flour; ¼ cup fresh parsley, finely chopped

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Introduction

Coq is a classic French dish that transforms simple chicken into a rich and comforting meal with deep flavors. This recipe uses mushrooms, and fresh herbs to create a deliciously hearty stew perfect for any occasion.

A black cast iron pan is filled with six golden-brown chicken thighs that have crispy, slightly charred skin on top. The chicken thighs are nestled among orange carrot chunks and sliced brown mushrooms. The dish is covered in a rich, dark brown sauce with visible herbs like fresh thyme and chopped green parsley sprinkled over everything, giving a fresh touch. The pan sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 3-4 pound whole chicken, cut into bone-in, skin-on pieces (breasts, wings, and legs)
1 teaspoon + ⅛ teaspoon kosher salt, divided
½ teaspoon freshly ground black pepper
1 large yellow onion, quartered and then each quarter cut in half
4 carrots, peeled, halved, and cut into 2-inch pieces (cut large chunks in half)
3 garlic cloves, minced or pressed
2 tablespoons tomato paste
5 sprigs fresh thyme
1 bay leaf
1 cup chicken stock
4 tablespoons butter, at room temperature, divided
1 pound cremini mushrooms, trimmed and quartered
2 tablespoons all-purpose flour
¼ cup fresh parsley, finely chopped (for serving)

Instructions

Step 1: Place the chicken pieces in a large bowl . Let the chicken marinate at room temperature . Preheat your oven to 350°F (175°C).
Step 2: In a large Dutch oven or heavy-bottomed pot with a tight-fitting lid.
Step 3: Remove the chicken from the marinade and pat dry with paper towels. Season all sides with 1 teaspoon salt and black pepper. Add the chicken skin-side down to the pot and brown for about 5 minutes. Turn and brown the other side for another 5 minutes. Transfer the browned chicken to a large plate.
Step 4: Add the onion to the pot and cook over medium-high heat for 5 minutes, stirring occasionally and breaking it apart slightly. Add the carrots, season with the remaining ½ teaspoon salt, and sauté for another 5 minutes. Stir in the garlic and tomato paste and cook until fragrant, about 1 minute.
Step 5 : While the chicken cooks, heat 2 tablespoons butter in a large skillet over medium heat. Add mushrooms, season with ⅛ teaspoon salt, and sauté, stirring occasionally, until golden brown, about 7–8 minutes.
Step 6: Remove the chicken from the oven. In a small bowl, mash the remaining 2 tablespoons softened butter with the flour until smooth. Stir in 2 tablespoons of sauce from the pot to form a paste.
Step 7: Remove the chicken pieces from the pot and stir the butter-flour paste into the sauce over medium heat until the sauce thickens. Return the chicken and mushrooms to the pot and simmer for about 10 minutes to meld the flavors.
Step 8: Serve the coq , garnished with fresh parsley. It pairs beautifully with buttery parsley noodles, mashed potatoes, or creamy polenta.

Tips & Variations

Use bone-in, skin-on chicken pieces for the best flavor and texture.
For extra richness, finish the dish with a splash of heavy cream before serving.
If you prefer, substitute cremini mushrooms with button or shiitake mushrooms.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of chicken stock or water if the sauce has thickened too much.

How to Serve

A white bowl filled with a layered meal on a white marbled surface. The first layer inside the bowl consists of bright yellow wide pasta ribbons, curled and twisted, with small green herb pieces scattered on top. Next to the pasta are sautéed dark brown mushroom slices mixed with soft, shiny carrot pieces that have a rich orange color and a slight glaze. The main feature is a large, glossy piece of dark caramelized meat, garnished with finely chopped green herbs, positioned on the right side of the bowl. Some fresh chopped herbs are sprinkled on the white marbled surface around the bowl. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make coq au vin ahead of time?

Yes, coq often tastes even better the next day as the flavors meld. Prepare the dish, cool completely, and refrigerate overnight. Reheat gently before serving.

What can I serve with coq au vin?

Coq pairs well with buttery parsley noodles, creamy mashed potatoes, polenta, or crusty bread to soak up the delicious sauce.