Coq au Vin

Coq au Vin is a beloved French stew where chicken is slowly braised in red wine with bacon, mushrooms, pearl onions, and aromatic herbs. Deeply savory and soul-warming, this rustic dish showcases the elegance of French countryside cooking.

Why You’ll Love This Recipe

• Rich, layered flavors from slow braising
• Classic French comfort food that impresses
• Great make-ahead dish — tastes even better the next day
• Adaptable: works well with both traditional and quicker methods
• One-pot meal that fills your kitchen with delicious aromas

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Chicken pieces (thighs and drumsticks preferred)
• Bacon or pancetta
• Red wine (like Burgundy or Pinot Noir)
• Chicken stock
• Pearl onions
• Mushrooms (button or cremini)
• Carrots and celery (optional)
• Garlic
• Tomato paste
• Fresh thyme and bay leaf
• Butter and flour (for thickening)

directions

this recipe

1. Optional: Marinate chicken with wine, garlic, carrots, onions, and herbs overnight.
2. Cook bacon in a Dutch oven until crisp; remove and set aside.
3. Sear seasoned chicken in bacon fat until browned; remove.
4. Sauté vegetables and garlic in the same pot.
5. Stir in tomato paste and cook briefly.
6. Deglaze with brandy (optional), add wine, stock, herbs, and bacon. Return chicken to pot.
7. Cover and braise in oven at 325°F (160°C) for 1 to 1½ hours.
8. Add mushrooms and pearl onions midway or during the last 30 minutes.
9. Thicken sauce with a beurre manié or roux; simmer until velvety.
10. Adjust seasoning and serve.

Servings and timing

• Servings: 4 to 6
• Prep time: 30 minutes (plus optional overnight marinating)
• Cook time: 1½ to 2 hours
• Total time: About 2 to 2½ hours

Variations

• Coq au Riesling: use white wine and add cream
• Coq au Vin Blanc: use dry white wine for a lighter take
• Vegetarian version: use mushrooms and vegetable broth
• Quick version: skip marinating and use boneless thighs
• Slow-cooker adaptation: cook on low for 6 hours, then reduce sauce on stovetop

storage/reheating

• Store in an airtight container in the fridge for up to 4 days
• Reheat gently on the stovetop or in a 325°F oven
• Add a splash of broth or wine to loosen the sauce
• Can be frozen for up to 3 months

FAQs

What kind of wine should I use for Coq au Vin?

A dry red wine like Burgundy, Pinot Noir, or Côtes du Rhône works best.

Can I use white wine instead of red?

Yes — this variation is known as Coq au Riesling or Coq au Vin Blanc.

Do I need to marinate the chicken?

It’s optional but enhances flavor. You can skip it if short on time.

What cut of chicken is best?

Bone-in, skin-on thighs and drumsticks provide the best flavor and texture.

Can I use boneless chicken?

You can, but it may not be as flavorful and could overcook more easily.

How do I thicken the sauce?

Use a beurre manié (butter and flour paste) or make a roux.

Can I make this ahead?

Yes — it’s even better the next day after the flavors meld.

What can I serve with Coq au Vin?

Mashed potatoes, crusty bread, buttered noodles, or polenta pair well.

Can I freeze Coq au Vin?

Yes — freeze for up to 3 months in an airtight container.

Is Coq au Vin gluten-free?

Not traditionally, but you can use cornstarch to thicken instead of flour.

Conclusion

Coq au Vin is a quintessential French comfort dish that blends robust flavors with an elegant presentation. Whether you’re preparing it for a special dinner or a cozy family meal, this timeless recipe brings warmth and refinement to the table with every bite. Perfectly paired with hearty sides and a glass of wine, it’s a dish to savor and share.

Print