Why You’ll Love Coq Au Vin Recipe
Coq Au Vin delivers an irresistible blend of savory and wine-infused goodness. The slow braise allows the chicken to become melt-in-your-mouth tender while the wine transforms into a silky, aromatic sauce. With rich umami from bacon and mushrooms and a touch of sweetness from the pearl onions, this dish exemplifies classic French comfort food at its best.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
whole chicken cut into pieces
red wine (such as Burgundy, Pinot Noir, or Syrah)
Cognac or brandy
bacon or lardons
olive oil
yellow onion
carrots
celery (optional)
garlic
tomato paste
flour
chicken stock
salt and pepper
unsalted butter
pearl onions
cremini or button mushrooms
fresh thyme
bay leaf
fresh parsley for garnish
Directions
-
Marinate the chicken: Place chicken pieces in a bowl or zip-top bag with red wine, bay leaf, and thyme. Refrigerate for at least 2 hours or overnight for deeper flavor and color.
-
Cook the bacon: In a large Dutch oven, cook diced bacon until crisp. Remove with a slotted spoon, leaving the drippings in the pot.
-
Sear the chicken: Pat the marinated chicken dry and season with salt and pepper. Sear in batches in the bacon fat until deeply browned on all sides, then set aside.
-
Sauté aromatics: Add onion, carrots, and celery to the pot and cook until softened. Stir in garlic and tomato paste, then sprinkle flour over the vegetables and cook briefly to remove the raw flour taste.
-
Deglaze and braise: Pour in Cognac (optional) and simmer briefly, scraping up browned bits. Add reserved wine marinade and chicken stock, return browned chicken and half the bacon. Cover and cook in a 350°F (180°C) oven until chicken is tender, about 45 minutes.
-
Cook mushrooms and onions: In a separate skillet, melt butter with a bit of oil. Add pearl onions and cook until slightly caramelized, then add mushrooms and sauté until golden.
-
Finish the sauce: Strain braising liquid into a saucepan and reduce until it coats the back of a spoon. Return chicken, mushrooms, onions, and remaining bacon to the pot. Simmer briefly to meld flavors.
-
Serve: Garnish with fresh parsley and serve over mashed potatoes, buttered noodles, or crusty bread to soak up the rich sauce.
Servings and timing
Servings: 6
Marinating time: at least 2 hours (overnight recommended)
Prep time: 30 minutes
Cook time: 1 hour 45 minutes
Total time: approximately 4 hours 15 minutes
Variations
-
Chicken thighs only: Use bone-in, skin-on thighs for more consistent cooking and juicy meat.
-
Coq au Vin Blanc: Substitute red wine with dry white wine for a lighter version.
-
Vegetable twist: Add parsnips or leeks for an earthy variation.
-
Gluten-free: Use gluten-free flour for thickening the sauce.
-
Mushroom medley: Use wild mushrooms like chanterelles or shiitake for deeper umami.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
Reheat gently on the stovetop over low heat, adding a splash of chicken stock or wine to loosen the sauce as needed.
To freeze, let the dish cool completely, then store in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator and reheat before serving.
FAQs
What wine is best for Coq Au Vin?
Dry red wines like Burgundy, Pinot Noir, or Syrah are ideal as they balance acidity and richness, enhancing the sauce.
Can I use just chicken thighs instead of a whole chicken?
Yes, bone-in, skin-on thighs are an excellent choice and stay moist during the long braising process.
Do I have to marinate the chicken?
Marinating is recommended for deeper flavor and color, but even a quick 2-hour soak makes a difference.
Can I skip the Cognac?
Yes, Cognac adds depth but is optional. You can go straight to deglazing with wine.
What can I serve with Coq Au Vin?
Mashed potatoes, buttered noodles, polenta, or crusty bread pair wonderfully with the rich sauce.
Is Coq Au Vin better the next day?
Absolutely. Flavors deepen overnight, making leftovers even more delicious.
Can I make this ahead for guests?
Yes. Prepare the dish a day in advance, refrigerate, and gently reheat before serving.
Can I use white wine instead of red?
Yes, but the result is a different dish known as Coq au Vin Blanc, with a lighter flavor profile.
How do I thicken the sauce?
Flour added during sautéing thickens the sauce. You can reduce the braising liquid for a more velvety finish.
Can I use mushrooms other than button mushrooms?
Definitely. Cremini, chanterelle, or a blend of wild mushrooms add more depth and earthiness.
Conclusion
Coq Au Vin is a timeless French classic that transforms humble ingredients into an elegant and soul-satisfying dish. The slow braise infuses the chicken with deep flavor while the wine-based sauce, smoky bacon, and aromatic vegetables create a comforting meal perfect for both special occasions and hearty family dinners. Its make-ahead nature and rich flavor make it a true favorite worth mastering.
Coq Au Vin
Coq au Vin is a classic French dish featuring chicken braised slowly in red wine with mushrooms, bacon, and aromatics for a rich, savory, and comforting meal.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 50 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Braising
- Cuisine: French
- Diet: Halal
Ingredients
- 1 (5-6 pound) whole chicken, cut into 8 serving pieces
- Kosher salt and black pepper to taste
- 1/2 cup all-purpose flour
- 3 tablespoons olive oil
- 6 slices thick-cut bacon, diced
- 1 medium yellow onion, chopped
- 2 large carrots, peeled and chopped
- 2 ribs celery, chopped
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 2 cups dry red wine
- 2 cups chicken broth
- 2 tablespoons brandy (optional)
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
- 2 bay leaves
- 8 ounces pearl onions, peeled
- 8 ounces cremini or white mushrooms, halved or quartered if large
- 2 tablespoons butter
- Fresh parsley, chopped for garnish
Instructions
- Season chicken pieces with salt and pepper, then dredge in 1/2 cup flour, shaking off the excess.
- In a large Dutch oven, heat olive oil over medium heat. Working in batches, brown chicken on both sides. Remove and set aside.
- In the same pot, cook diced bacon until crispy. Remove with a slotted spoon and set aside.
- Add chopped onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes.
- Add garlic and tomato paste, cooking for 1 minute. Sprinkle 2 tablespoons flour over vegetables, stirring to coat.
- Pour in red wine, chicken broth, and brandy (if using), scraping up browned bits. Add thyme and bay leaves.
- Return chicken and bacon to the pot. Bring to a boil, then reduce to a simmer. Cover and cook for 45 minutes to 1 hour, until chicken is tender.
- Meanwhile, in a skillet, melt butter and sauté pearl onions and mushrooms until golden and tender, about 10 minutes.
- Remove cooked chicken from pot. Discard bay leaves. Add sautéed mushrooms and onions to the sauce, simmer uncovered for 10-15 minutes to reduce slightly.
- Return chicken to pot to warm through. Garnish with chopped parsley and serve.
Notes
- Use a dry red wine like Pinot Noir or Burgundy for authentic flavor.
- Pearl onions can be substituted with chopped regular onions if unavailable.
- Let the dish sit for a few hours or overnight for enhanced flavor.
- Serve with mashed potatoes, noodles, or crusty bread to soak up the sauce.
Nutrition
- Serving Size: 1 piece with sauce
- Calories: 460
- Sugar: 5g
- Sodium: 720mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 130mg
