Coq Au Vin

Name: Coq Au Vin with Farro
Prep time: 15 min
Cook time: 3 h 5 min
Total time: 3 h 20 min
Yield: 4 servings
Cuisine: French
Ingredients: 10 oz cremini mushrooms; 1 small onion, diced; 2 carrots, chopped; 2 cloves garlic, minced; 2 tbsp olive oil; 1 ½ lbs chicken thighs; 2 tbsp flour; 1 cup red wine, burgundy or another dry red; 1 tsp of fresh or dried thyme; 1 cup farro

Coq au vin is a classic French braise of chicken thighs slowly cooked in dry red wine with mushrooms and root vegetables. The contrast between melt-in-your-mouth tender meat and crispy skin makes it a standout comfort dish.

🌍French 🏷️Chicken 🏷️Braised 🏷️Red wine 🏷️Burgundy 🏷️Thyme

Total

3h 20m

Servings

4

Difficulty

Hard

Est. Cost

$20–$33

Recipe Source

View original recipe

From Recette Magazine

Ingredients

10 oz cremini mushrooms
1 small onion, diced
2 carrots, chopped
2 cloves garlic, minced
2 tbsp olive oil
1 ½ lbs chicken thighs
2 tbsp flour
1 cup red wine, burgundy or another dry red
1 tsp of fresh or dried thyme
1 cup farro

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Instructions

1
In a large bowl, toss 10 oz mushrooms, 1 diced onion, 2 chopped carrots, and 2 garlic cloves with 2 tbsp olive oil. Divide between two Suvie pans. Place pans in Suvie and broil for 10-15 minutes or until the mushrooms release their liquid.
2
During the broil, pat the chicken thighs dry and season liberally with 1 tsp kosher salt and pepper.
3
When the broil is complete, sprinkle 2 tbsp flour over the mushroom mix and stir to incorporate. Divide 1 cup red wine and 1 tsp thyme between the two pans and mix. Nestle the chicken thighs into the pans. Load pans into Suvie, input settings and cook now or schedule.
4
Bottom Zone: Slow Cook on High, 2 hours
5
Place 1 cup Farro in the Suvie starch strainer set within the Suvie pasta pot (green handles) and place inside the Suvie Starch Cooker, ensuring pot is centered. Input settings and cook now.
6
Grains, Farro, 1 cup
7
After slow cooking, broil the chicken in the pans for 10-12 minutes, rotating pans halfway through the broil. After the broil, remove chicken from Suvie. Serve chicken thighs, mushrooms, carrots and onions over farro.

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Tips & Notes

Pro tips

Pat chicken dry and sear skin-side down first to render fat and build crispy skin that won't soften during the braise.
Maintain a gentle simmer, not a rolling boil—high heat toughens the meat and breaks down vegetables too quickly.
Dust flour over the seared chicken before adding wine to lightly thicken the braising liquid and create a silkier sauce.
Add thyme early so it infuses throughout; fresh thyme adds brightness, dried thyme gives deeper earthiness.

Substitutions

Cremini mushrooms → button mushrooms or pearl onions (same cooking time)
Farro → pearl barley or brown rice (adjust cooking time accordingly)
Burgundy → Pinot Noir or Côtes du Rhône (similar tannin structure)

Storage & make-ahead

Store cooled coq au vin in an airtight container in the refrigerator up to 3 days; reheat gently on the stovetop over medium-low heat or in a 325°F oven until warmed through.