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Coq au Vin 

Lodge Cast Iron | December 13, 2021

Elevate your everyday chicken dish to its quintessentially French counterpart: Coq au Vin (literally translated from the French to “rooster in wine.”). Sophisticated-sounding but deceptively simple to prepare, this recipe features chicken slowly simmered in red wine with bacon, carrots, onions, and cremini mushrooms. Serve with wild rice and crusty bread to soak up the scrumptious sauce.

Prep Time
10 minutes
Cook Time
1 hour and 50 minutes
Coq au Vin


  • 4 ounces bacon, plus 2 ounces for garnish
  • 6 chicken thighs, bone-in
  • Salt and pepper
  • 4 carrots, peeled and cut into 2-inch pieces
  • 1 onion, chopped
  • 4 cloves garlic, smashed
  • ¼ cup brandy
  • 1/4 cup chicken stock
  • ½ bottle Pinot Noir
  • 1 package thyme
  • ½ pound cremini mushrooms
  • 1 tablespoon butter
  • 2 tablespoons all-purpose flour


  1. Heat Everyday Pan over medium heat for 5 minutes. Add bacon and fry until crispy, 8 to 10 minutes.  Transfer to a paper towel-lined plate.
  2. Season chicken with salt and pepper, and add to Everyday Pan, skin side down, for 4 to 6 minutes per side, until golden brown.
  3. Add carrots and onions, season with salt and pepper, and cook 10 minutes. Stir in garlic and cook 1 additional minute. Deglaze pan with brandy, scraping bottom of Everyday Pan. Be careful to avoid flare-ups. Add bacon, chicken stock, chicken, Pinot Noir, and thyme, and bring to a boil. Reduce to a simmer, cover, and cook 1 hour. 
  4. Add mushrooms, butter, and flour, stir, and cook 10 additional minutes. 
  5. Serve.
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Contributed By: Lodge Cast Iron

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