Coq au Vin Recipe

BySarah
Jump to Recipe· 4.8 from 70 reviews

If you’re craving a dish that’s rich, comforting, and steeped in tradition, you’re in the right place. This Coq au Vin Recipe is an absolute fan-freaking-tastic way to bring a taste of rustic France right into your kitchen. It’s braised chicken cooked slowly in red wine with bacon, mushrooms, and pearl onions—the kind of meal that feels fancy but is surprisingly approachable. I promise, once you try this cozy classic, it’ll become one of those recipes you turn to whenever you want to impress with minimal fuss.

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Why This Recipe Works

  • Flavor Depth: Slow braising in red wine melds the ingredients into a rich, savory symphony of tastes.
  • Texture Contrast: Crisp browned chicken skin and tender, juicy meat paired with silky mushrooms and sweet pearl onions.
  • Simple Ingredients: Uses everyday pantry staples elevated by technique and slow cooking.
  • Flexible Technique: Oven braising lets you multitask and get perfect, fall-off-the-bone chicken every time.
Coq au Vin, French chicken stew, Red wine braised chicken, Rustic French recipes, Classic Coq au Vin - A large oval metal pot filled with rich dark brown stew showing seven pieces of thick cooked meat on top. The stew also has round golden onions, sliced brown mushrooms, and chunky orange carrot pieces mixed throughout, all covered with a thick, shiny sauce. Small green chopped herbs are sprinkled evenly over the entire dish. The pot sits on a dark wooden surface. photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

The magic of this Coq au Vin Recipe really lies in each ingredient playing its part perfectly. When you pull them together, they create a harmony of earthy, rich, and sweet flavors. Plus, picking good-quality components makes a real difference, especially with the wine and chicken.

Coq au Vin, French chicken stew, Red wine braised chicken, Rustic French recipes, Classic Coq au Vin - Flat lay of fresh bone-in, skin-on chicken thighs and drumsticks arranged neatly, a small pile of diced slab bacon pieces, one large yellow onion chopped into chunks, two peeled carrots cut diagonally into 1-inch pieces, four whole cloves of garlic, a small white bowl with deep red tomato paste, a small white bowl of all-purpose flour, a few fresh sprigs of thyme tied together, one fresh bay leaf, a small white bowl filled with clear golden vegetable oil, a small white bowl of unsalted butter cubes, a small white bowl of chicken stock, a small white bowl holding peeled pearl onions, a small mound of sliced cremini mushrooms, and a small heap of chopped fresh parsley—all presented on simple white ceramic bowls and plates, perfectly balanced and symmetrical, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Chicken thighs and drumsticks: Bone-in, skin-on pieces stay juicy and get that beautiful golden crust that adds flavor.
  • Vegetable oil: For searing chicken and veggies without overpowering flavor.
  • Lardons or slab bacon: Adds smokiness and deep savory notes—you can’t skip this!
  • Yellow onion: Brings natural sweetness and a soft texture after cooking down.
  • Carrots: Their subtle sweetness balances the wine’s acidity nicely.
  • Garlic: Aromatic punch that makes everything taste homemade.
  • Tomato paste: A secret umami booster without making the dish taste tomatoey.
  • All-purpose flour: Thickens the sauce subtly, not too much.
  • Red wine (Burgundy or Pinot Noir): The heart of the dish—the wine’s fruitiness and acidity tenderize the chicken and flavor the stew.
  • Bay leaf and fresh thyme: Classic herbs that add depth and a fresh herbal note.
  • Chicken stock: Complements the wine and adds body to the sauce.
  • Unsalted butter: Adds richness at finishing.
  • Pearl onions: Sweet, tender little bursts of flavor that feel special.
  • Cremini mushrooms: Earthiness that pairs perfectly with wine and bacon.
  • Beurre manié (optional): A simple mix of flour and butter to thicken the sauce just right.
  • Chopped parsley: Brightens the finished dish with fresh, vibrant flavor.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love that Coq au Vin feels both classic and totally customizable. Depending on what you have on hand or your mood, it’s easy to make this recipe your own without losing that deep, comforting soul.

  • Variation: Sometimes I swap cremini mushrooms for shiitakes or button mushrooms depending on seasonality—each adds its own nuance.
  • Dietary tweak: For a lighter version, you can remove the skin from chicken after browning to cut some fat without sacrificing flavor.
  • Wine swap: I’ve used Beaujolais or even a dry rosé in a pinch with good results when Pinot Noir isn’t available.
  • Herbal variations: Fresh rosemary or marjoram can be fun alternatives to thyme for a slightly different aromatic profile.

Step-by-Step: How I Make Coq au Vin Recipe

Step 1: Prep and Brown the Chicken

First, I pat the chicken thighs and drumsticks super dry with paper towels—this makes a big difference in getting that glorious golden crust. Then I season generously with salt and pepper. When browning the chicken in the Dutch oven, don’t rush by crowding the pot; I usually do this in batches to ensure even, deep color. This step takes about 8-10 minutes and infuses tons of flavor while sealing in juices.

Step 2: Sauté Bacon, Vegetables, and Build the Base

Next, I cook the diced lardons in the same pot until crisp and golden, then remove them—saving that smoky fat in the pan. I add onions and carrots to sweat down until soft, followed by garlic—watching carefully so it doesn’t burn. Stirring in tomato paste and flour here is key; toasting them slightly removes any raw flour taste and gives the sauce body.

Step 3: Deglaze with Wine and Simmer

This is my favorite part: pouring in the red wine and scraping the bottom of the pot to lift all those flavorful browned bits. The wine reduces by half, concentrating the fruity, earthy flavors and mellowing any sharpness. Then I add the fresh thyme, bay leaf, and chicken stock, seasoning carefully before returning all the chicken and lardons along with any juices to the pot.

Step 4: Oven Braise for Tender, Flavorful Chicken

Pop the covered Dutch oven into a 350ºF oven for about 45 minutes. This gentle braising method makes the chicken incredibly tender and infuses flavors deep into every bite. While that’s cooking, I prep the pearl onions and mushrooms—these get sautéed separately in butter and oil for lovely caramelization before being stirred back in at the end.

Step 5: Finish the Sauce and Serve

Once out of the oven, I transfer the chicken elsewhere to keep warm and discard the bay leaf and thyme stems. If the sauce seems thin, I thicken it with beurre manié—a quick mix of flour and butter added while gently simmering. Then, I add lots of chopped fresh parsley for a pop of color and freshness, plus the sautéed pearl onions and mushrooms. Return the chicken to the pot or a serving dish, spoon over that luxurious sauce, and get ready to dive in!

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Pro Tips for Making Coq au Vin Recipe

  • Pat Chicken Dry: Moisture prevents browning—make sure to thoroughly dry the chicken before seasoning and searing.
  • Don’t Rush Reduction: Allow the wine to reduce by half to concentrate flavors and mellow acidity for a balanced sauce.
  • Brown in Batches: Overcrowding lowers the pan’s temperature and results in steaming rather than searing.
  • Use Good Wine: Since wine is a star ingredient, pick something you’d enjoy drinking—it truly makes a difference.

How to Serve Coq au Vin Recipe

Coq au Vin, French chicken stew, Red wine braised chicken, Rustic French recipes, Classic Coq au Vin - Two white bowls filled with a layer of creamy mashed potatoes topped with pieces of dark brown meat covered in thick brown gravy with whole small onions, sliced mushrooms, and chunks of orange carrots scattered around. Each bowl has a silver fork placed on the right side, partially resting on the mashed potatoes. One bowl also has two pieces of light brown crusty bread placed on top of the mashed potatoes. The bowls are set on a dark wooden surface with a few pieces of bread, a glass of red wine, a small bowl of chopped green herbs, and a dark blue cloth napkin nearby. To the upper right, there is a large pan filled with more meat, vegetables, and gravy. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I’m a huge fan of adding a generous sprinkle of fresh chopped parsley right before serving—it brightens the rich sauce beautifully. Sometimes, if I have it on hand, a few fresh thyme leaves work well too for a subtle herbal lift.

Side Dishes

I usually pair my Coq au Vin with creamy mashed potatoes or buttery egg noodles; they soak up all that luscious sauce. Roasted root vegetables or a simple green salad with a sharp vinaigrette also balance the richness perfectly.

Creative Ways to Present

For dinner parties, I love serving Coq au Vin directly in the Dutch oven on the table—it’s rustic and inviting. Another fun idea is plating the chicken atop a large mound of soft polenta with the mushrooms and onions spooned over, garnished with parsley and a drizzle of olive oil for an elegant touch.

Make Ahead and Storage

Storing Leftovers

Coq au Vin keeps wonderfully in the fridge for up to five days when stored in an airtight container. I always let it cool fully before refrigerating to maintain texture and flavor. The flavors actually deepen overnight, so leftovers taste even better!

Freezing

I’ve frozen Coq au Vin successfully for up to three months. Pro tip: cool it completely, portion it into freezer-safe containers, and thaw overnight in the fridge before reheating. This makes it an ideal make-ahead comfort meal.

Reheating

When reheating, I typically discard any solidified fat that rises to the surface for a less greasy sauce. Then, I gently warm it on the stove over medium-low heat, stirring occasionally and adding a splash of stock or wine if it seems too thick. The oven method at 350ºF for about 30 minutes also works great if you prefer.

FAQs

  1. Can I use chicken breasts instead of thighs for Coq au Vin?

    While you can use chicken breasts, they don’t handle the slow braising as well as thighs and drumsticks—they tend to dry out. For best texture and flavor, stick with bone-in, skin-on dark meat pieces like thighs and drumsticks.

  2. What type of wine is best for Coq au Vin?

    A medium-bodied red wine like Burgundy or Pinot Noir is ideal since it complements the chicken without overpowering it. Avoid wines that are too tannic or heavy, as they can make the dish bitter.

  3. Can I make Coq au Vin in a slow cooker?

    Yes! After browning the chicken and sautéing the aromatics, transfer everything to a slow cooker. Cook on low for 6-8 hours or high for about 4 hours—but be mindful that you might need to thicken the sauce at the end.

  4. How do I peel pearl onions easily?

    A great trick is to blanch pearl onions in boiling water for 1-2 minutes, then immediately transfer them to ice water. The skins will loosen, and you can slip them off effortlessly.

Final Thoughts

This Coq au Vin Recipe is one of those dishes that feels like a warm hug from the inside out. It’s special enough for guests but simple enough for a cozy weeknight. I love how it brings me back to my travels in France, yet I can share that magic with friends and family anytime. Give it a try—you’ll find it’s a comforting tradition you want in your dinner rotation, especially on cooler nights when good food and slow moments are exactly what you need.

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Coq au Vin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 70 reviews
  • Author: Sarah
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 20 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: French
Print Recipe

Description

A classic French dish featuring tender chicken braised in red wine with bacon, onions, mushrooms, and aromatic herbs, resulting in a rich and flavorful stew perfect for a comforting dinner.

Ingredients

Chicken

  • 4 bone-in, skin-on chicken thighs
  • 4 chicken drumsticks
  • Salt and freshly ground black pepper, to taste
  • 2 ½ tablespoons vegetable oil

Bacon and Vegetables

  • 4 ounces lardons or slab bacon, diced
  • 1 large yellow onion, chopped
  • 2 large carrots, peeled and cut diagonally in 1-inch pieces
  • 4 cloves garlic, minced
  • 1 tablespoons tomato paste
  • 1 tablespoon all-purpose flour

Liquids and Herbs

  • 1 bottle (750ml) red wine, preferably a Burgundy or Pinot Noir
  • 1 bay leaf
  • 5 sprigs fresh thyme, tied with kitchen twine
  • 3 cups chicken stock, homemade or store-bought

Butter and Vegetables

  • 4 tablespoons unsalted butter
  • 8 ounces peeled pearl onions
  • 8 ounces cremini mushrooms, sliced

Thickening Agent (Optional)

  • Beurre manié: 1 tablespoon flour and 1 tablespoon softened butter

Garnish

  • ⅓ cup chopped parsley

Instructions

  1. Preheat Oven: Preheat your oven to 350ºF to prepare for braising the chicken.
  2. Season Chicken: Pat dry the chicken pieces and season generously with salt and pepper. Set aside.
  3. Cook Bacon: Heat 1 teaspoon vegetable oil over medium-high heat in a large Dutch oven. Add diced lardons or bacon and cook until golden brown, about 6-8 minutes. Remove bacon with a slotted spoon and reserve, leaving the drippings in the pot.
  4. Brown Chicken: Add more oil if needed and brown the chicken pieces in batches to avoid overcrowding, about 8-10 minutes until golden on all sides. Remove chicken and bacon to a plate and reserve.
  5. Prepare Vegetables: Drain excess fat if needed, leaving about 1 tablespoon in pot. Lower heat to medium and sauté onion and carrots until onions soften, about 3 minutes. Stir in minced garlic and cook 1 more minute.
  6. Add Tomato Paste and Flour: Stir in the tomato paste and cook for about a minute. Add flour and cook another minute to eliminate raw flour taste.
  7. Deglaze with Wine: Pour in the red wine, add thyme sprigs and bay leaf, and scrape browned bits from the pot bottom. Simmer until wine reduces by half, about 10 minutes, skimming foam from the surface.
  8. Add Stock and Chicken: Add chicken stock and season with salt and pepper. Bring to a boil, then add back chicken, bacon, and any juices from the plate.
  9. Braise in Oven: Cover the pot and transfer to the oven; cook for 45 minutes until chicken is very tender.
  10. Cook Onions and Mushrooms: When 15 minutes remain, heat 1 tablespoon oil and 2 tablespoons butter in a sauté pan over medium-high heat. Brown pearl onions with a pinch of salt, about 5-8 minutes. Remove and set aside.
  11. Sauté Mushrooms: Add another tablespoon oil and 2 tablespoons butter to the pan, sauté mushrooms until browned, about 8-10 minutes. Season with salt and pepper, then set aside with onions.
  12. Remove Chicken and Herbs: After braising, remove chicken pieces to a plate and tent with foil. Discard bay leaf and thyme sprigs.
  13. Thicken Sauce (Optional): Mix softened butter and flour to make beurre manié. Return pot to stove over medium-high heat, add beurre manié to sauce to thicken. Adjust consistency with more stock or wine if needed.
  14. Season and Add Herbs: Taste and adjust seasoning. Stir in ¼ cup chopped parsley, reserving the rest for garnish.
  15. Combine Vegetables: Stir pearl onions and mushrooms into the sauce.
  16. Serve: Either return chicken to the pot, garnish with remaining parsley, and serve directly or serve chicken on a platter with sauce spooned over and garnished with parsley.

Notes

  • Coq au Vin is a great make-ahead dish; flavors improve after resting 1-2 days in the refrigerator.
  • Leftovers can be kept in an airtight container in the fridge up to 5 days.
  • Freeze cooked Coq au Vin for up to 3 months; thaw overnight in the fridge before reheating.
  • When reheating, remove any solidified fat and gently warm on the stove or in a 350ºF oven for about 30 minutes, adding liquid as needed.
  • Pearl onions can be peeled easily by blanching them in boiling water for 1 minute, then shocking in ice water before removing skins.
  • For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend.

Nutrition

  • Serving Size: 1 serving
  • Calories: 600 kcal
  • Sugar: 5 g
  • Sodium: 700 mg
  • Fat: 35 g
  • Saturated Fat: 12 g
  • Unsaturated Fat: 18 g
  • Trans Fat: 0 g
  • Carbohydrates: 20 g
  • Fiber: 3 g
  • Protein: 45 g
  • Cholesterol: 150 mg

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