diff --git a/src/coq-au-vin.md b/src/coq-au-vin.md
new file mode 100644
index 0000000..98b888d
--- /dev/null
+++ b/src/coq-au-vin.md
@@ -0,0 +1,41 @@
+# Coq Au Vin
+
+- ⏲️ Prep time: 20 min
+- 🍳 Cook time: 90 min
+- 🍽️ Servings: 6
+
+## Ingredients
+
+- 1 Large Onion (or a bunch of Pearl Onions)
+- 6 Bone-in Skin-on Chicken Thighs
+- Some mushrooms (roughly same amount as onion by volume)
+- 1 Cup of Chicken Stock
+- Garlic (optional)
+- 1/3 of a bottle of Red Wine
+- Lardons (Sliced Pork), could be any of:
+    - Bacon
+    - Pancetta
+    - Salt Pork
+- Herbs (Rosemary, Thyme, Herbs de Provence)
+- 1-2 tsp. of Flour 
+
+## Directions
+
+1. Place your lardons in a cold pan, slowly cook them on medium heat. Remove them from the pan once they start to brown.
+2. Place the Chicken thighs skin down in the pan and brown them on medium-high heat. You want the pan to be crowded so that the fond does not burn. Remove them from the pan once the skins are done.
+3. Brown your onions and mushrooms on medium heat.
+4. Add your flour and a little butter to make a light roux. If you're using garlic add it now.
+5. Add the wine and herbs and deglaze.  Put the thighs and lardons back in the pan. Bring to a simmer while you preheat your oven to 375°F/190°C. 
+6. Bake for 1 hour. If you are serving this with egg noodles (the traditional side) or [mashed-potatoes](creamy-mashed-potatoes.html) you should make them now.
+7. Remove the thighs from the pan and put them on your final serving dish. Reduce the sauce to your desired thickness.
+
+### A Note about Salt
+
+Depending on how salty your lardons and stock are you might not want to add any salt at all to this recipe. When making this with pancetta and a cheap chicken stock (which tend to be very salty) the final dish turned out perfectly seasoned. You should wait until the very end to taste for seasoning.
+
+
+## Contribution
+
+- Ryan Jeffrey - [website](https://ryanmj.xyz/), [donate](https://ryanmj.xyz/donate)
+
+;tags: french chicken wine
\ No newline at end of file