When our daughter had her first child, this was the meal she requested. So, being the active grandparent I am, I jumped into action and made a triple batch. Some for dinner now, and some to freeze for a much-needed mom-cooked meal later. Batching soups and stews is the BEST way to leave some love with friends and family.

This recipe is a family favorite and I suggest you make a double batch.

Coq Au Vin

Servings 4


  • 12 oz package bacon sliced into cubes
  • 4 lbs boneless skinless chicken thighs sliced into 2" strips
  • Kosher salt and freshly ground pepper
  • Olive oil
  • 1 lb carrots sliced diagonally in 1' pieces
  • 2 yellow onions diced
  • 2 tbsp chopped garlic
  • 2 cups dry red wine
  • 2 cups chicken stock
  • 10 sprigs fresh thyme
  • 2-4 tbsp butter 
  • 1-2 tbsp flour
  • 1 small bag frozen peas
  • 1 lb button mushrooms washed and thickly sliced
  • 1 Bay Leaf


  1. Preheat oven to 325

  2. Pat chicken dry, season both sides with salt and pepper, and slice into 2" strips.

  3. Heat a large Dutch oven with a lid. Add sliced bacon and cook over medium heat for 10-12 minutes until bacon starts to brown. Remove bacon with a slotted spoon to a paper towel-covered plate. Remove extra bacon grease, reserving 1 tbsp in the pot and add a splash of olive oil.

  4. Brown chicken slices in batches in the Dutch oven. Add more oil if needed to keep the chicken from sticking. Cook each batch in a single layer for about 5 minutes. Continue to brown until all the chicken is done. Set chicken aside.

  5. Add chopped onion, carrots, bay leaf, and garlic to the Dutch oven and sauté over medium heat for 5 minutes. Add stock, wine and thyme and simmer

  6. Add chicken to the Dutch oven and place the pot in the pre-heated oven for 50 minutes. Liquid should cover chicken, add additional stock or water as needed.When done place on top of stove over low heat.

  7. While chicken is in the oven sauté mushrooms in 2 tbsp butter until browned.

  8. Mash 2 tbsp butter and 2 tbsp flour together until smooth, stir butter and flour mixture into the pot with the chicken to thicken and simmer for 10 minutes. Add mushrooms and bag of frozen peas to pot with chicken, stir to combine.

  9. Remove bay leaf and serve over buttered egg noodles or mashed cauliflower.

Freezes beautifully.

I am a passionate advocate for food as medicine, life navigator and culinary coach. This is my space for sharing what excites, inspires and motivates me to live my best life. It began as a recipe blog for nourishing, simple, weekday meals and has become something much bigger… a guide to resilient wellness. I am excited to share my knowledge of how daily habits can cumulatively help you to live like you mean it and age like you want to.