This deep flavored French Red Wine Braised Chicken Dish is cooked until tender in a Dutch Oven with Shallots, Mushrooms and Aromatics. An absolute stunning and elegant dish with my “mock bacon“ shiitake mushrooms or for any celebration. Creates the most wonderful mahogany gravy/sauce! A really fabulous main dish Coq au Vin for Passover and beyond.
Get to Know Coq au Vin!
Coq au vin is a beloved chicken stew that captures the rustic flavors of the French countryside. A dark, rich gravy clings to dark meat chicken pieces, along with plenty of golden shallots, shiitake mushrooms and garlic morsels. Fresh Thyme and Rosemary add lovely pine-herbal notes.
To make it suitable for Passover – pork (bacon) is substituted for my fabulous recipe: “Shiitake Bacon” – vegan, crispy & delicious!
The rich mahogany colored sauce is thickened with potato starch and made from red wine and chicken broth. This recipe is Gluten Free.
Yet – – a wonderful stew to make for any celebration without added pork.
I could eat this dish year-round… it’s that good!
A close up look at the key flavoring elements: Shallots, Garlic, Shiitake Mushrooms, Shiitake “Bacon” and Fresh Herbs
The Key Techniques:
- Trim Chicken Thighs (on the bone) and Chicken legs of excess fat
- Soak the chicken in one cup of French Red Wine for 2 hours (don’t skip this step!)
- Sauté Shallots and Shiitake Mushrooms until golden, remove to a plate
- Season chicken with salt & pepper, brown on both sides (in 2 batches) until golden, add garlic with second batch – add cognac
- Add tomato paste, red wine, chicken broth (preferably homemade*), fresh thyme and rosemary. Bring to a simmer
- Cover and cook at a SLOW simmer for 50 minutes
- Remove the solids – reduce 3 minutes then thicken the casserole gravy with a slurry of filtered water and potato starch – over a slow simmer for just a few minutes
- Ready to serve! I like to serve side simple roasted potatoes
Let’s Get Cooking!
STEP 1
I use 5 large chicken drums and 4 large chicken thighs (use only bone-in!)
Use a good quality French Red Wine. This one is a red blend with includes Pinot Nior grapes.
Marinating in Wine is Important!
WHY? Wine tenderizes the meat, infuses it with deep flavor, and creates a rich, complex sauce. And – adds a purplish tone to the chicken.
I chose Asian Shiitake Mushrooms – I have a lovely Asian market nearby. They are certainly plump, meaty and filled with umami goodness. Use any shiitake mushrooms, or can use cremini (although hey have less flavor.)
STEP 2:
STEP 3:
STEP 4:
STEP 5:
STEP 6:
COVER and bring to a simmer. Simmer for 50 minutes.
HINT: check to make sure it is just simmering at LOW heat, not too rapid.
With the most gorgeous dark gravy with an intense, concentrated flavor.
Gently thickened with a potato starch “slurry.” It’s beautiful deep mahogany color is robust, but not heavy taste. The flavor is derived from all the infused ingredients that were cooked in it. Magnificent! Richly concentrated and voluminous on the palate.
STEP 7: Plate & Enjoy!
Garnish with Rosemary & Thyme (flat leaf parsley acceptable too.)
Make these ahead of time, and add to the stew at the end.
Coq au Vin ~ A little history of one of the most essential French Dishes of all-time
- Originally designed to be cooked with a rooster, not chicken, hence the name: “rooster/cock with wine (vin).” Now, most commonly cooked with chicken.
- Historically associated with Burgundy, it uses local wine to braise meat.
- Coq au vin has evolved from a “peasant fare” to a staple of French home cooking and bistro gastronomy
- The secret to a rich Coq au Vin lies in building deep flavor through the key steps
ALSO SEE:
Braised Tzimmes Chicken with Balsamic-Rosemary Sauce for Passover and Rosh Hashana
Karen’s Best of Passover Recipes 2025 ~ For the Seder and Beyond!
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I’m sure this will become a family favorite! Add your comments below.
Karen
Karen’s Coq au Vin for Passover and Beyond
Equipment
- 1 large Dutch Oven with Lid (I use a 6 quart one; 11" w x 5" h)
Ingredients
- 5 large chicken drumsticks, 1 3/4 pounds
- 4 large chicken thighs on bone , 1 3/4 pounds
- 2 1/4 cups French red wine , divided; such as Pinot Nior
- 1 recipe Shiitake "Bacon" , see below
- 2 tablespoons extra virgin olive oil, divided
- 6 medium shallots, 9 ounces, peeled each cut 3/4" wide
- 5 ounce Asian Shiitake Mushrooms* (7 large), 1/4 inch sliced = 4 cups (can use regular shiitake mushrooms)
- 1 1/2 tablespoon *Plant Based Butter , divided (or extra virgin olive oil)
- 1 teaspoon kosher salt
- 1 1/2 teaspoons freshly cracked black pepper
- 2 tablespoons Brandy , Love – but optional
- 5 large garlic cloves, peeled cut in half
- 1 1/2 teaspoons tomato paste
- 1 1/4 cups chicken broth , preferably homemade (see note)
- 3 small branches fresh thyme
- 3 small branches fresh rosemary
- 4 teaspoons filtered water, (say use chicken broth)
- 4 teaspoons potato starch
Instructions
- Note from Karen: Takes a little time, yet is absolutely worth it. This recipe is written to develop deep flavors, extraordinary color and tender chicken.
- Marinate Chicken!
- Trim chicken of excess fat. Add to a large ziplock bag and add ONE cup of red wine. Secure tightly and marinate for 2 hours – place in the refrigerator, and take out 30 minutes before browning the chicken.
Prep:
- Make recipe: Shiitake "bacon." Super easy and adds a smoky flavor to the stew. (To be added at the end of cooking.)
- Add 2 teaspoons evoo to the dutch oven. Sauté peeled and cut shallots over medium heat, letting them become golden. Remove to a large plate.Now add 1 tablespoon plus 1 teaspoon evoo to the pot. Add the sliced shiitakes, stir well to incorporate the oil, then cook until golden, stirring – remove to the plate with the shallots.
Cooking the Chicken:
- Remove chicken from the wine: Set a colander over a large bowl – add chicken with the wine draining to the bowl underneath. (Save the wine!) Dry chicken well, season with 1 teaspoon salt & 1 1/2 teaspoons pepper all over.
- To the pot, add 1 tablespoon plant based butter (can use evoo) and heat pan to medium heat. Add the chicken legs, cook on all sides until very golden; remove to a large plate. Add remaining 1/2 T. plant butter, add the chicken thighs AND the peeled and cut garlic cloves and cook as above. ADD the legs back to the pot – measure the brandy and add to the pot. Raise the heat to medium and cook 1 minute – to infuse the flavors.
Add Remaining Ingredients and Simmer:
- Add the remaining 1 1/4 cups of red wine with 1 1/4 cups chicken broth, 2 t. tomato paste, thyme & rosemary branches PLUS the cooked shallots and shiitake mushrooms. The liquids should just cover the chicken & vegetables.Give a big stir. Bring the mixture to a simmer and cover. Cook for 50 minutes.IMPORTANT: check to make sure the heat is a constant simmer, not a boil. The chicken will be tender and fall off the bone when cooked slowly.
- After 50 minutes, remove the cover. Let cool 5 minutes. Time to thicken the gravy.
Thicken the Gravy/Sauce:
- Method: remove ALL solids to a bowl with a large slotted spoon. Bring the gravy to a simmer and reduce three minutes. In the meantime combine 4 t. filtered water and 4 t. potato starch in a small bowl, stir until smooth. Add the "slurry" to the simmering gravy whisking until thickened, about 2 minutes. Remove from heat. Add the chicken, vegetables and herbs back to the pot with the gravy and gently stir to coat all ingredients. ADD the shiitake "bacon. (Taste for salt I did not add any additional.) The Coq au Vin is now ready to serve! Garnish with rosemary and thyme leaves.
Reheating:
- If you will reheat the dish, cool well and add to a glass dish with a tight cover and refrigerate. The serve, let the ingredients come to room temperature 30 minutes. Place the Coq au Vin in a ceramic or stainless large baking dish and cover tightly with foil. Cook in a preheated 350 degrees until warmed through.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Simply gorgeous! Will make.
Thank you so much Cathy!
😀Karen
Made the Coq Au Vin for Passover diner (without the brandy). It looked beautiful and everyone raved about how delicious it was. The recipe was so easy to follow. Love the step by step photos! Will absolutely make it again. Wonderful guest meal! Can’t wait to try my next recipe from Karen!!!
Thank you Kathy – happy to hear you got rave reviews for the Coq au Vin!
Much appreciated,
😀Karen