Include in Print View:

Coq au Vin (Classic French Chicken in Wine)

Coq au Vin in a Dutch oven with chicken, mushrooms, pearl onions, and red wine sauce

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.

Prep Time 1 hr
Cook Time 45 mins
Rest Time 5 mins
Total Time 1 hr 50 mins
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Intermediate
Cooking Temp: 325  F
Servings: 4
Calories: 520 kcal per serving
Best Season: Suitable throughout the year
Dietary: Contains Alcohol, Contains Meat, Dairy (if butter is used), 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.

Coq au Vin
    Chicken + seasoning
  • 4 bone-in, skin-on chicken thighs
  • 4 bone-in, skin-on chicken drumsticks (or use 8 thighs if you prefer)
  • 1¼ tsp salt, (divided (plus more to taste))
  • ¾ tsp black pepper
    • Bacon + vegetables
  • 4 oz bacon or pancetta, diced (115 g) (diced)
  • 1 medium yellow onion, (chopped)
  • 2 medium carrots, (sliced)
  • 3 garlic cloves, (minced)
  • 2 tbsp tomato paste (optional, for deeper color)
    • Braising liquid
  • 2½ cups dry red wine (600 ml) ((Pinot Noir or Burgundy-style))
  • 1 cup chicken stock (240 ml) ((low-sodium))
  • 1 tbsp brandy or cognac (optional)
    • Herbs
  • 2 bay leaves
  • 4-5 sprigs fresh thyme (or 1 tsp dried thyme)
  • 1 tbsp fresh parsley, (chopped (for serving))
    • Mushrooms + pearl onions (classic)
  • 10 oz mushrooms (280 g) (halved)
  • 7 oz pearl onions (200 g) ((frozen or fresh peeled))
  • 1½ tbsp unsalted butter
  • 1 tbsp olive oil
    • Thickening (optional, if you want a silkier sauce)
  • 1 tbsp flour mixed with 1 tbsp softened butter ((beurre manié) (or whisk 1 tbsp flour into 2 tbsp cold water as a slurry))
Step-by-Step Instructions (1–10)
  1. 1
    (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.

  2. 2
    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.

  3. 3
    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).

  4. 4
    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.

  5. 5
    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.

  6. 6
    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.

  7. 7
    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.)

  8. 8
    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.

  9. 9
    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.

  10. 10
    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
Read it online: https://www.lifeandrecipes.com/recipe/coq-au-vin-classic-french-chicken-in-wine/