Coq au Vin with a twist
Prep time 15mins
Cook time 2hrs
Serves or Makes: 5

Recipe Card


  • 5 chicken thighs
  • Kosher salt and freshly ground black pepper, to taste
  • 5 strips bacon, chopped
  • 1 onion chopped
  • 8 ounces cremini mushrooms, sliced
  • 3 carrots, peeled and chopped
  • 3 garlic cloves, sliced
  • 1/2 (28 ounce) can Tuttorosso San Marzano hand Crushed Tomatoes in Puree
  • 1 cup red wine
  • 10 ounces pearl onions
  • 1 bouquet garni (fresh thyme, rosemary, and bay leaves)


  • Step 1

    Season chicken thighs with salt and black pepper on both sides.

  • Step 2

    Add bacon into a large skillet over medium heat. Cook until fat is rendered, and bacon is crisp. Remove bacon with a slotted spoon, and drain on a paper towel lined plate.

  • Step 3

    Add chicken into the pan and sear until golden on both sides. Remove chicken from the pan.

  • Step 4

    Into the same pan sauté the onion, carrots, mushrooms, and garlic. Cook until onions get translucent, about 7-8 minutes.

  • Step 5

    Pour 1 cup of Tuttorosso San Marzano hand Crushed Tomatoes in Puree. Fill the can with ~ ½ cup and pour back into the pan.

  • Step 6

    Add red wine and simmer the sauce for about 5 minutes.

  • Step 7

    Add bacon and chicken into the sauce. Add the pearl onions and bouquet garni

  • Step 8

    Cover pan and transfer into a preheated oven at 400°F for 1 hour.

  • Step 9

    Uncover the pan for the last half hour so the chicken gets golden brown.

  • Step 10

    Served with boiled potatoes, mashed potatoes, polenta, or pasta.