Dinner

Coq au Vin (Classic French Chicken in Wine)

Name: Coq au Vin (Classic French Chicken in Wine)
Prep time: 1 h
Cook time: 45 min
Total time: 1 h 50 min
Yield: 4
Ingredients: 4 bone-in, skin-on chicken thighs; 4 bone-in, skin-on chicken drumsticks; 1¼ tsp salt,; ¾ tsp black pepper; 4 oz bacon or pancetta, diced (115 g); 1 medium yellow onion,; 2 medium carrots,; 3 garlic cloves,; 2 tbsp tomato paste; 2½ cups dry red wine (600 ml); 1 cup chicken stock (240 ml); 1 tbsp brandy or cognac; 2 bay leaves; 4-5 sprigs fresh thyme; 1 tbsp fresh parsley,; 10 oz mushrooms (280 g); 7 oz pearl onions (200 g); 1½ tbsp unsalted butter; 1 tbsp olive oil; 1 tbsp flour mixed with 1 tbsp softened butter

lifeandrecipesadmin January 22, 2026

Servings: 4 Total Time: 1 hr 50 mins Difficulty: Intermediate

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Coq au Vin

Coq au Vin is a timeless French comfort dish that brings together tender chicken, smoky bacon, earthy mushrooms, and fragrant herbs, all slowly simmered in red wine until deeply flavorful. As the sauce gently reduces, it becomes rich and velvety, coating the chicken with layers of savory depth. This rustic yet elegant dish is perfect for relaxed family dinners or special occasions, offering the kind of comforting warmth and classic flavor that only traditional French cooking can provide.

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Classic French

Coq au Vin (Classic French Chicken in Wine)

Author: lifeandrecipesadmin Cooking Method: Braising, Searing, Simmering Cuisine: French Courses: Dinner Recipe Keys: High Protein Mixing Non Vegetarian Slow Cooker Recipes

Difficulty: Intermediate Prep Time 1 hr Cook Time 45 mins Rest Time 5 mins Total Time 1 hr 50 mins

Cooking Temp: 325 F Servings: 4 Calories: 520 kcal per serving

Best Season: Suitable throughout the year

Dietary:

C Contains Alcohol C Contains Meat D Dairy (if butter is used) G Gluten (from flour)

Description

A cozy French classic where chicken is gently braised in red wine with bacon, mushrooms, and herbs until tender and deeply flavorful.

Step-by-Step Instructions (1–10)

(Optional but great) Quick marinate for extra flavor

If you have time: place chicken in a bowl with 1½ cups wine, half the garlic, and thyme for 30 minutes to 4 hours in the fridge.
No time? Skip it; this dish still turns out delicious.

Cook the bacon first

In a Dutch oven over medium heat, cook the bacon until browned and the fat renders, 6–8 minutes.
Scoop bacon out and set aside, leaving the flavorful fat in the pot.

Brown the chicken until golden

Pat chicken dry (this helps it crisp). Season with salt and pepper.
Brown chicken skin-side down first, then flip, about 4–5 minutes per side.
Transfer chicken to a plate (it won’t be fully cooked yet).

Soften the onions and carrots

Add onion and carrots to the pot. Cook 6–8 minutes, stirring, until softened and lightly golden.
Add garlic and cook 30 seconds.

Build the base

Stir in tomato paste (optional) and cook 1 minute.
Pour in a splash of wine and scrape up all the browned bits from the bottom, this is where the flavor lives.

Add wine, stock, and herbs

Pour in the remaining red wine and chicken stock (and brandy, if using).
Add bay leaves and thyme, then stir in the cooked bacon.

Return chicken and braise gently

Nestle the chicken back into the pot. Bring to a gentle simmer.
Cover and simmer on low 45–55 minutes, until chicken is tender and cooked through.
(You can also braise in the oven at 325°F / 163°C for the same time.)

Brown mushrooms and pearl onions separately

While the chicken braises, heat butter + olive oil in a skillet.
Brown mushrooms for 6–7 minutes. Add pearl onions and cook 5–7 minutes more until lightly golden.

Finish the sauce

Remove bay leaves and thyme stems. Stir mushrooms and onions into the pot.
If you want a thicker, glossy sauce, stir in the beurre manié a little at a time and simmer 5–10 minutes until it coats the spoon.

Serve like a French bistro

Taste and adjust salt/pepper. Sprinkle with fresh parsley.
Serve with mashed potatoes, buttered noodles, or crusty bread to soak up that wine sauce.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 520kcal

% Daily Value *
Total Fat 32g50%
Saturated Fat 9g45%
Trans Fat 0.4g
Cholesterol 170mg57%
Sodium 720mg30%
Potassium 900mg26%
Total Carbohydrate 14g5%
Dietary Fiber 3g12%
Sugars 4g
Protein 42g84%

Vitamin A 3800 IU
Vitamin C 7 mg
Calcium 65 mg
Iron 3.8 mg
Vitamin D 45 IU
Vitamin E 2.2 IU
Vitamin K 28 mcg
Thiamin 0.18 mg
Riboflavin 0.35 mg
Niacin 10.5 mg
Vitamin B6 0.9 mg
Folate 48 mcg
Vitamin B12 1.6 mcg
Biotin 8 mcg
Pantothenic Acid 2.8 mg
Phosphorus 360 mg
Iodine 16 mcg
Magnesium 55 mg
Zinc 4.2 mg
Selenium 36 mcg
Copper 0.35 mg
Manganese 0.5 mg
Chromium 5 mcg
Molybdenum 38 mcg
Chloride 820 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Best the next day: the flavors deepen overnight.

Wine tip: use a dry red you’d actually drink (no “cooking wine”).

Keywords: Coq au Vin, French chicken recipe, classic French dish, chicken in red wine, French comfort food, slow-cooked chicken, one-pot dinner

File under braised chicken chicken recipe classic French dish Comfort Food Coq au Vin Dinner Recipe French Cuisine One-Pot Meal

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Frequently Asked Questions (FAQs) – Coq au Vin

Expand All:

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

A dry red wine such as Pinot Noir, Burgundy, or Côtes du Rhône works best. Use a wine you would enjoy drinking, as its flavor is concentrated during cooking.

2. Can I make Coq au Vin without alcohol?

Yes. You can replace the wine with additional chicken stock and a splash of red wine vinegar or grape juice for acidity, though the flavor will be slightly different.

3. What cut of chicken should I use?

Bone-in, skin-on chicken thighs and drumsticks are ideal. They stay moist during cooking and add more flavor to the sauce.

4. Do I need to marinate the chicken?

Marinating is optional. While it adds extra depth of flavor, Coq au Vin still turns out delicious without marinating if you’re short on time.

5. How long should Coq au Vin simmer?

Coq au Vin typically simmers for 45 to 60 minutes until the chicken is tender and the sauce has thickened.

6. Can Coq au Vin be made ahead of time?

Yes. Coq au Vin actually tastes better the next day as the flavors develop. Store it in the refrigerator and gently reheat before serving.

7. What should I serve with Coq au Vin?

It pairs well with mashed potatoes, buttered noodles, rice, or crusty French bread to soak up the sauce.

8. Is Coq au Vin gluten-free?

Traditional recipes use flour to thicken the sauce, so it is not gluten-free. However, you can easily make it gluten-free by using cornstarch or gluten-free flour.