Ian Martorana

Coq Au Vin

Coq au Vin


Coq au vin is one of my favorite dishes to make; it is relatively simple and straight-forward, and braising/slow cooking meat typically yields delicious results. I have made this a few times, and made some tweaks to traditional coq au vin. I will note those deviations in the recipe below.


  • Bacon
  • Mushrooms (most recipes call for button mushrooms, but I've used a few different kinds)
  • Shallot (again, most recipes call for pearl onions, but I prefer sliced shallots)
  • Tomato paste
  • Chopped tomatoes (use these)
  • Red wine (a Pinot Noir works best)
  • Chicken stock
  • Pasta (use whatever noodle is your preference)
  • Chicken thighs (if you have an aversion to thighs, you can use chicken breasts)
  • Onion
  • Celery
  • Carrot
  • Garlic

The Base

First, dice and saute the bacon until the fat is rendered in the pan. Remove the bacon and place in a tupperware. Slice shallots and mushrooms, and cook in oil and bacon fat, seasoning appropriately. Add a few tablespoons of chopped tomatoes to the mushroom and shallots (I do this because I am iffy on mushrooms—if you like mushrooms, skip this step). Remove the mushrooms, shallots, and tomatoes, and place these ingredients into the tupperware with the bacon. 

Chicken and Sauce

Meanwhile, chop the onions, garlic, celery, and carrot (a mirepoix + garlic), and place them in the bottom of a dutch oven. 

Season the chicken thighs aggressively on both sides with salt and pepper. Sear for 2 minutes on each side in reserved bacon fat and oil. Place on top of the mirepoix in the dutch oven. Add half a bottle of wine, and top off with stock until the chicken thighs are covered. Place the top of the dutch oven and marinate in the refrigerator for a last a few hours, but preferably overnight. 


Preheat the oven to 350 degrees. Place the dutch oven in the oven and cook for two and a half hours.

Remove the chicken and set it aside. Remove and dispose of the mirepoix (or save it for some creative culinary use later, like blending them for a sauce). Reduce the sauce by half or until thick (if you need to speed up this process, make a roux). 

While the sauce is reducing, bring a pot of salted water to boil. Cook the pasta per the package instructions until al dente. 

Add the mushrooms, tomatoes, and bacon to the sauce until warm. Add the pasta to the sauce mixture, coating evenly. Serve the pasta and sauce, and place the chicken thighs on top. Garnish with parsley. 

Bon appetit.