Coq au Vin

Coq au Vin is a classic French dish that translates to “rooster in wine,” and while traditionally made with an old rooster, modern versions like this one use chicken—typically bone-in thighs and drumsticks—for rich flavor and tenderness. Braised slowly in a luxurious red wine sauce with herbs, bacon, pearl onions, carrots, and mushrooms, this hearty stew is elegant, deeply flavorful, and perfect for special dinners or a cozy night in.

Why You’ll Love This Recipe

• Classic French comfort food made accessible

• Deep, savory flavor from wine, herbs, and chicken bones

• One-pot preparation for easier cleanup

• Elegant enough for guests, simple enough for home cooking

• Customizable to your preferred cut of chicken

• Beautiful balance of rich, hearty, and aromatic notes

• Ideal for serving with mashed potatoes, crusty bread, or egg noodles

• Great make-ahead dish—the flavor only improves overnight

• Uses widely available ingredients

• Delicious and impressive every time

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Chicken thighs and drumsticks (bone-in, skin-on preferred)

• Lardon, slab bacon, or thick-cut bacon

• Red wine (preferably a full-bodied Burgundy or Pinot Noir)

• Yellow onion, diced

• Garlic cloves, minced

• Carrots, peeled and chopped

• Pearl onions (fresh or frozen)

• Cremini mushrooms

• Tomato paste

• All-purpose flour

• Chicken stock

• Thyme sprigs

• Bay leaf

• Olive oil

• Unsalted butter

• Salt and freshly ground black pepper

• Fresh parsley, chopped

Directions

Step 1: Brown the Chicken

1. Prep the Chicken: Pat the chicken dry and season generously with salt and pepper.

2. Render the Lardons: In a large Dutch oven, heat oil over medium heat and cook lardons or bacon until lightly browned. Remove with a slotted spoon and set aside.

3. Brown the Chicken: In the same pot, sear the chicken in batches until golden on all sides. Do not overcrowd. Set aside.

Step 2: Build the Stew

1. Sauté Aromatics: Remove excess fat if needed, leaving the browned bits in the pot. Sauté diced onions and carrots until softened. Add garlic and cook until fragrant.

2. Tomato Paste and Flour: Stir in tomato paste and a tablespoon of flour. Cook for 1 minute.

3. Deglaze with Wine: Pour in the red wine, add thyme sprigs and bay leaves, and scrape up any browned bits from the bottom. Bring to a boil and cook until reduced by half, skimming off foam.

4. Add Stock and Simmer: Pour in the chicken stock and season lightly. Return the chicken and lardons to the pot. Cover and braise in a 350°F (175°C) oven for 45 minutes.

Step 3: Sauté Onions and Mushrooms

1. Sauté Pearl Onions: In a skillet, heat butter and oil. Cook pearl onions with a pinch of salt until golden. Remove and reserve.

2. Sauté Mushrooms: In the same skillet, add more butter and oil. Sauté mushrooms until browned. Season and reserve.

Step 4: Finish the Dish

1. Remove Chicken: When tender, transfer the chicken to a platter and tent with foil.

2. Thicken the Sauce (Optional): Discard thyme and bay leaf. For a thicker sauce, stir in beurre manié (equal parts butter and flour mixed into a paste).

3. Combine: Add pearl onions and mushrooms to the sauce, stir in parsley (reserve some for garnish), and adjust seasoning.

4. Serve: Pour the sauce over the chicken and garnish with remaining parsley. Serve with mashed potatoes, crusty bread, or egg noodles.

Servings and timing

• Servings: 6

• Prep Time: 30 minutes

• Cook Time: 1 hour 15 minutes

• Total Time: 1 hour 45 minutes

Variations

• White Coq au Vin: Use white wine instead of red for a lighter version.

• Boneless Chicken: Use boneless thighs for a faster cook time, though with slightly less flavor.

• Add Cognac: Deglaze the pot with cognac before adding the wine for a classic touch.

• No Pearl Onions: Use small diced shallots instead.

• Rustic Version: Skip thickening and serve the sauce as-is for a more rustic feel.

• Vegetarian Coq au Vin: Substitute mushrooms for chicken and use vegetable broth.

• Slow Cooker Adaptation: Brown ingredients first, then cook in a slow cooker on low for 6–7 hours.

• Creamy Version: Stir in a splash of cream at the end for a richer sauce.

• Pressure Cooker: Reduce cooking time by using an Instant Pot—about 25 minutes on high.

• Herb Swap: Use rosemary or sage in place of thyme for a different flavor.

Storage/Reheating

• Storage: Store in an airtight container in the refrigerator for up to 3 days.

• Freezing: Freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.

• Reheating: Warm gently in a Dutch oven or saucepan over medium-low heat until heated through. Add a splash of stock or water if needed to loosen the sauce.

• Make-Ahead Tip: Flavor improves with time—prepare the day before and reheat before serving.

FAQs

What wine is best for Coq au Vin?

A dry, full-bodied red like Burgundy, Pinot Noir, or Côtes du Rhône is ideal.

Can I skip the wine?

Wine is essential to the flavor profile, but you can substitute with a combination of grape juice and vinegar in a pinch, though the taste will be different.

Do I need to marinate the chicken?

Not necessary with modern chicken cuts, but you can marinate in wine and herbs overnight if desired for deeper flavor.

Can I use chicken breasts?

It’s not recommended, as they can dry out during braising. Stick with thighs or drumsticks.

What’s the purpose of lardon?

Lardon adds smoky depth and umami to the dish. Slab or thick-cut bacon works well too.

How do I peel pearl onions easily?

Blanch them in boiling water for 30 seconds, then rinse under cold water and slip off the skins.

Is Coq au Vin gluten-free?

Not by default (due to flour). Use cornstarch or a gluten-free flour blend to thicken if needed.

Can I use store-bought broth?

Yes, but use a high-quality low-sodium chicken stock for the best flavor.

What can I serve with Coq au Vin?

Mashed potatoes, buttered noodles, or crusty French bread are all excellent pairings.

Can I use a Dutch oven?

Yes, a Dutch oven is ideal for braising and is the recommended cookware for this dish.

Conclusion

Coq au Vin is a timeless dish that combines rustic simplicity with rich, layered flavors. From its tender braised chicken to the wine-laced sauce, caramelized vegetables, and herbaceous finish, this French classic is a true culinary experience. Whether you’re entertaining guests or treating yourself to a comforting, elegant meal, this Coq au Vin recipe offers the perfect balance of tradition, flavor, and heart.