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If you’re not familiar with a Coq au Vin Recipe, it’s a hearty and flavorful chicken stew cooked in red wine, with mushrooms, pearl onions, and carrots.

Coq au Vin Recipe served on a plate over mashed potatoes

Today, I’m excited to share with you a classic French dish that is sure to impress, our Coq au Vin Recipe.

This dish has a rich history and is beloved in French cuisine. With that golden brown chicken and wine sauce, I can’t argue.

I remember the first time I tried Coq au Vin at a small French bistro. The tender chicken, the savory red wine sauce, and the tasty vegetables all combined to make an unforgettable meal.

Since then, I’ve been making it at home, and it’s become a family favorite. It might sound fancy, but it’s actually quite simple to make, especially with this easy-to-follow recipe.

This classic French stew is perfect for a cozy dinner at home, a special occasion, or even a dinner party. That’s the art of French cooking.

It’s one of those dishes that makes everyone think you’ve spent hours in the kitchen, but really, it’s the wine and slow cooking that do all the magic.

So, let’s dive into this delicious coq au vin recipe and bring a little taste of France to your table!

Some of our other favorite chicken recipes we have on our site include: Popcorn Chicken, Chinese Chicken Recipe, and Italian Lemon Chicken Foil Packet.

overhead image Coq au Vin Recipe up close in Dutch oven

WHY THIS RECIPE WORKS:

  1. Rich Flavor: The combination of Pinot Noir, bacon, and chicken stock creates a deeply flavorful and aromatic sauce that makes this dish irresistible.
  2. Tender Chicken: Slow cooking the chicken in the red wine sauce makes it incredibly tender and juicy.
  3. Versatile Ingredients: You can customize the vegetables and even the type of wine to suit your taste and what you have on hand.

INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):

  • Bacon
  • Chicken thighs
  • Salt
  • Pepper
  • Carrots
  • Onion
  • Pinot Noir
  • Chicken stock
  • Garlic
  • Tomato paste
  • Thyme
  • Bay leaf
  • Mushrooms
  • Pearl onions
  • Butter
  • All-purpose flour
ingredients needed to make Coq au Vin Recipe

HOW TO MAKE COQ AU VIN RECIPE:

  1. In a large saute pan that is oven safe, cook the bacon until crispy, then remove the bacon, but leave the drippings in the pan.
  2. Pat the chicken dry, then sprinkle with salt and pepper.  
  3. Add the chicken skin side down in the hot pan and brown for 3 minutes, then flip and brown for another 3 minutes.  Remove the chicken to a plate and keep it warm.
  4. Add the carrots, onion, and garlic to the pan and cook for 3 minutes, then stir in the tomato paste.
  5. Whisk in the wine and add the bacon.  
  6. Add the chicken back into the pan and simmer over medium low for 10 minutes until the wine has reduced by half.
  7. Heat the oven to 375°. Add the chicken stock, thyme, and bay leaf, and place the pan in the oven. Bake for 25 minutes.
  8. Melt a tablespoon of butter in a saute pan and brown the mushrooms for 5 minutes.
  9. Combine the remaining butter and flour together until it forms a paste.
  10. Remove the pan from the oven and drop spoons of the flour around, and gently stir into the sauce until melted.
collage of images showing how to make Coq au Vin Recipe
  1. Stir the mushrooms and onions into the chicken mixture, then return the pan to the oven for 5 minutes.
  2. Remove and serve over mashed potatoes.
overhead image of finished Coq au Vin Recipe in Dutch oven

FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:

Coq au Vin is a traditional French dish that translates to “chicken in wine.”

This classic recipe typically features chicken cooked slowly in red wine with vegetables like mushrooms, onions, and carrots.

It’s a good choice if you’re looking to dabble in a good, French recipe.

For this recipe, I recommend using bone-in, skin-on chicken thighs.

They stay juicy and flavorful after slow cooking.

That skin gets an amazing golden crispiness to it.

You can also use a whole cut-up chicken or chicken drumsticks. Talk about good food!

It is best served over mashed potatoes, egg noodles, or polenta.

These side blend amazingly with the rich flavors of the chicken.

It’s also great with a side of crusty French bread to soak up the delicious red wine sauce.

far away image of plated with Coq au Vin Recipe on them

I always like to try new things the next time I make a dish. Maybe I’ll try chicken legs instead of thighs next time.

  • Bacon Grease: For extra flavor, save some bacon grease to cook the vegetables.
  • White Wine: Substitute half of the red wine with white wine for a lighter taste.
  • Cremini Mushrooms: Use cremini mushrooms for a deeper mushroom flavor.
  • Pancetta: Substitute pancetta for bacon for a different twist.
  • Beurre Manié: Thicken the sauce with beurre manié (a butter-flour paste).
  • Fresh Herbs: Add fresh parsley or rosemary for more herbaceous notes.
  • Garlic Cloves: Use whole garlic cloves for a more intense garlic flavor.
  • Olive Oil: Drizzle with olive oil before serving for a richer taste.
  • Bay Leaf: Add an extra bay leaf for more aromatic flavor.
  • Red Wine Marinade: Marinate the chicken in red wine for an hour before cooking for added depth of flavor.

Though it won’t be the traditional recipe anymore, here are a few subs to think about.

  • Chicken Breasts: Use chicken breasts instead of thighs if you prefer white meat.
  • Gluten-Free Flour: Substitute all-purpose flour with gluten-free flour for a gluten-free option.
  • Vegetable Stock: Use vegetable stock instead of chicken stock for a lighter flavor.
  • Cabernet Sauvignon: Substitute Pinot Noir with Cabernet Sauvignon for a bolder taste.
  • Frozen Pearl Onions: Use frozen pearl onions if you can’t find fresh ones.
  • Canned Mushrooms: Substitute fresh mushrooms with canned ones if needed.
over head image of plated Coq au Vin Recipe

Refrigerator: Store leftover Coq au Vin in an airtight container in the refrigerator for up to 5 days.

Freezer: Freeze in a freezer-safe container for up to 3 months. Thaw in the refrigerator before reheating.

DANA’S TIPS AND TRICKS:

  • Marinate for More Flavor: Marinate the chicken in red wine for an hour before cooking for even more depth of flavor.
  • Use Fresh Herbs: Fresh thyme and bay leaves add a more vibrant flavor compared to dried herbs.
  • Thicken the Sauce: Use beurre manié to thicken the sauce if it’s too thin.
  • Serve Warm: Always serve Coq au Vin warm to enjoy the best flavors.
  • Stir Often: Stir the sauce occasionally while cooking to prevent sticking.
  • Rest Before Serving: Let the dish rest for a few minutes before serving to allow the flavors to meld together.
up close image Coq au Vin Recipe on serving plate

Coq au Vin is a classic French dish that’s perfect for any occasion.

Its rich, savory flavors and tender chicken make it a favorite in my household.

Whether you’re cooking for a special dinner or just want to enjoy a comforting meal, this Coq au Vin recipe is sure to impress.

Give it a try, and let me know how it turns out in the comments below. Bon appétit!

If you’ve tried this COQ AU VIN RECIPE, let me know how it turned out in the comments! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes! 

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5 from 1 vote

Coq au Vin Recipe (Chicken in Wine)

Author Dana at ThisSillyGirlsKitchen.com
Prep: 5 minutes
Cook: 1 hour
If you’re not familiar with a Coq au Vin Recipe, it’s a hearty and flavorful chicken stew cooked in red wine, with mushrooms, pearl onions, and carrots.
Servings 6 servings

Ingredients
  

Instructions

  • In a large saute pan that is oven safe or Dutch oven, cook the bacon until crispy, then remove the bacon, but leave the drippings in the pan.
    6 slices bacon
  • Pat the chicken dry, then sprinkle with salt and pepper.
    6 bone-in, 1/2 teaspoon salt, 1/4 teaspoon black pepper
  • Add the chicken skin side down in the hot pan and brown for 3 minutes, then flip and brown for another 3 minutes. Remove the chicken to a plate and keep it warm.
  • Add the carrots, onion, and garlic to the pan and cook for 3 minutes, then stir in the tomato paste.
    2 large carrots, 1/4 cup chopped onion, 1 tablespoon minced garlic, 1 tablespoon tomato paste
  • Whisk in the wine and add the bacon.
    2 cups Pinot Noir
  • Add the chicken back into the pan and simmer over medium low for 10 minutes until the wine has reduced by half.
  • Heat the oven to 375°. Add the chicken stock, thyme, and bay leaf, and place the pan in the oven. Bake for 25 minutes.
    2 cups chicken stock, 3 sprigs fresh thyme, 1 bay leaf
  • Melt a tablespoon of butter in a saute pan and brown the mushrooms for 5 minutes.
    4 tablespoons butter, 8 ounces white button mushrooms
  • Combine the remaining butter and flour together until it forms a paste.
    3 tablespoons all-purpose flour
  • Remove the pan from the oven and drop spoons of the flour around, and gently stir into the sauce until melted.
  • Stir the mushrooms and onions into the chicken mixture, then return the pan to the oven for 5 minutes.
    20 pearl onions
  • Remove and check the chicken for an internal temperature of at least 165°F. Serve over mashed potatoes.

Notes

  • Marinate for More Flavor: Marinate the chicken in red wine for an hour before cooking for even more depth of flavor.
  • Use Fresh Herbs: Fresh thyme and bay leaves add a more vibrant flavor compared to dried herbs.
  • Thicken the Sauce: Use beurre manié to thicken the sauce if it’s too thin.
  • Serve Warm: Always serve Coq au Vin warm to enjoy the best flavors.
  • Stir Often: Stir the sauce occasionally while cooking to prevent sticking.
  • Rest Before Serving: Let the dish rest for a few minutes before serving to allow the flavors to meld together.

Nutrition

Calories: 618kcal | Carbohydrates: 22g | Protein: 43g | Fat: 33g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.5g | Cholesterol: 154mg | Sodium: 649mg | Potassium: 1093mg | Fiber: 3g | Sugar: 8g | Vitamin A: 3719IU | Vitamin C: 12mg | Calcium: 77mg | Iron: 2mg
Nutrition Disclaimer
Course Main Course
Cuisine American, French

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5 from 1 vote (1 rating without comment)

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