Coq au Vin Recipe

Coq au Vin is a classic French dish featuring chicken slowly braised in red wine with bacon, mushrooms, onions, and fresh herbs. This traditional French chicken stew is rich, savory, and deeply flavorful, making it perfect for cozy dinners or special occasions.

Do you love French cooking and want more? Then you must try Julia Child’s Lobster Souffle or her Vichyssoise!! Amazing recipes!!

This is best made over a three-day period, with the finished recipe being allowed to sit overnight to meld the flavors. It is the perfect make-ahead meal!

What Ingredients do you need for Coq au Vin?

How to Make Coq au Vin

Cut breasts into 2 or 3 pieces, depending on size. Salt and pepper the chicken and shake them in a zipped plastic bag with the flour.

In a large saute pan, melt the butter and add the oil. Take the chicken pieces from the bag and gently shake off excess flour. Brown the chicken pieces on each side in batches. Place them in a large braising pot or Dutch oven.

Deglaze the pan with a cup of chicken broth and then add the rest of the chicken stock, tomato paste (I mix this with some broth to loosen it up), red wine (the bottle), carrots, celery, thyme, garlic and bay leaves. Add in more wine or chicken broth to just about cover the chicken if needed. Place a lid on top and refrigerate overnight.

The next day, preheat the oven to 325F. Place the pot of chicken in and braise for 2 1/2 to 3 1/2 hours or until the chicken is tender but still staying on the bone. Gently stir occasionally.

Pearl Onions, Bacon and Mushrooms

For the pearl onions, cut off the root end and cut an “X” with your knife in the bottom. Bring 2 cups of water to a boil and add onions, boil for 1 min. You can then peel the skin off the onions easier or just pop them out of their skins. Set aside.

Meanwhile, cook the bacon in a medium saute pan until done but not too crisp, remove and drain on a paper towel-lined plate. Drain off but 2 Tbsp. of bacon fat. In the fat, fry the pearl onions until golden and cooked through. Season with salt and pepper and remove to a bowl. In the same pan, add the 1 Tbsp. butter and saute the mushrooms until they have given up their liquid and are nicely browned. Store the bacon, mushrooms and onions together in a covered bowl and refrigerate.

Finishing the Coq au Vin

Once the chicken is done, remove it and strain the sauce. Discard the carrots, onion, celery, etc.

Place the sauce in a saucepan and reduce on medium heat by 1/3; this will take about 20 to 45 min. depending on how much liquid you have. With a wire whisk, add in the butter and flour mixture, small amounts at a time (1 Tbsp.) and continue to whisk until desired thickness. You don’t want it to be as thick as a gravy, but still more like a sauce.

Add in the pearl onions, bacon, mushrooms and chicken.

Let cool and refrigerate overnight for the best flavors. Serve over mashed potatoes or egg noodles.

Rich in flavor and gorgeously presented, this meal is not hard to make but needs some forward thought for the best results. Meals like this, though, are the best for entertaining. No crazy rushing around at the last minute. Just heat and serve. 

The chicken is not dried and still intact on the bone, but oh so tender and wonderful. Pearl onions, bacon and mushrooms are added in the end when you thicken the gorgeous sauce. This is a show stopper of an entree, and get ready for rave reviews!!

Recipe Pro Tips

1. Use Bone-In, Skin-On Chicken

It adds more flavor and stays juicy during the long braise.

2. Brown the Chicken Well

Don’t rush this step. Deep golden color equals deeper flavor in the final sauce.

3. Start with Bacon

Render bacon (lardons) first and use the fat to build flavor for the whole dish.

4. Use a Wine You’d Actually Drink

Since wine is the base of the sauce, choose a good-quality dry red wine (like Burgundy or Pinot Noir).

5. Don’t Skip the Pearl Onions

They add sweetness and balance the richness of the sauce.

6. Brown Mushrooms Separately

Sauté them before adding to the stew so they don’t become watery.

7. Add Fresh Herbs

Thyme and bay leaves give authentic depth. Tie them in a bundle for easy removal.

8. Simmer Low and Slow

A gentle braise makes the chicken tender without drying it out.

9. Let It Rest

Coq au Vin tastes even better the next day — the flavors deepen beautifully.

10. Serve with Something to Soak Up the Sauce

Mashed potatoes, buttered noodles, or crusty bread are essential.

Pin it HERE!!

Pin it HERE!!

Coq au Vin Recipe

Tara Noland

While it sounds elegant, this classic coq au vin is surprisingly approachable and can be made at home with simple ingredients. Whether you're cooking for guests or enjoying a slow, comforting meal with family, this timeless French recipe delivers impressive flavor with rustic charm.

5 from 5 votes

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Prep Time 1 hour hr

Cook Time 5 hours hrs

Total Time 6 hours hrs

Course Dinner, Lunch

Cuisine French

Servings 8 servings

Calories 358 kcal

Video

Ingredients

 

• 12 pieces of chicken bone-in and skin-on (thighs, legs and breasts). Have the butcher cut up 2 whole chickens for you. Save the backs for stock.
• Kosher salt and freshly ground pepper
• 1/2 cup flour
• 2 Tbsp. butter and 2 Tbsp. canola oil
• 750 ml. bottle of red wine perferably French pinot noir
• 900 ml. chicken broth or enough to just about cover the chicken and vegetables
• 5.5 oz. can tomato paste
• 1 medium onion quartered
• 2 stalks celery quartered
• 2 medium carrots washed, not peeled and quartered
• 5 cloves garlic crushed
• 6 sprigs thyme tied with kitchen twine
• 2 bay leaves
• 24 pearl onions
• 6 oz. thick-cut bacon cut into lardons
• 8 oz. button mushrooms quartered
• 1 Tbsp. butter
• 3-4 Tbsp. of butter and flour mixed together for thickener

Instructions

 

• Cut breasts into 2 or 3 pieces, depending on size. Salt and pepper the chicken and shake them in a zipped plastic bag with the flour.
• In a large saute pan, melt the butter and add the oil. Take the chicken pieces from the bag and gently shake off excess flour. Brown the chicken pieces on each side in batches. Place them in a large braising pot or Dutch oven.
• Deglaze the pan with a cup of chicken broth and then add the rest of the chicken stock, tomato paste (I mix this with some broth to loosen it up), red wine (the bottle), carrots, celery, thyme, garlic and bay leaves. Add in more wine or chicken broth to just about cover the chicken if needed. Place a lid on top and refrigerate overnight.
• The next day, preheat the oven to 325F. Place the pot of chicken in and braise for 2 1/2 to 3 1/2 hours or until the chicken is tender but still staying on the bone. Gently stir occasionally.
• For the pearl onions, cut off the root end and cut an “X” with your knife in the bottom. Bring 2 cups of water to a boil and add onions, boil for 1 min. You can then peel the skin off the onions easier or just pop them out of their skins. Set aside.
• Meanwhile, cook the bacon in a medium saute pan until done but not too crisp, remove and drain on a paper towel lined plate. Drain off but 2 Tbsp. of bacon fat. In the fat, fry the pearl onions until golden and cooked through. Season with salt and pepper and remove to a bowl. In the same pan, add the 1 Tbsp. butter and saute the mushrooms until they have given up their liquid and are nicely browned. Store the bacon, mushrooms and onions together in a covered bowl and refrigerate.
• Once the chicken is done, remove it and strain the sauce. Discard the carrots, onion, celery, etc.
• Place the sauce in a saucepan and reduce on medium heat by 1/3; this will take about 20 to 45 min. depending on how much liquid you have. With a wire whisk, add in the butter and flour mixture, small amounts at a time (1 Tbsp.) and continue to whisk until desired thickness. You don’t want it to be as thick as a gravy, but still more like a sauce. Add in the pearl onions, bacon, mushrooms and chicken.
• Let cool and refrigerate overnight for best flavors. Serve over mashed potatoes or egg noodles.

Equipment

Larder & Vine Enameled Cast Iron 8 qt Dutch Oven Pot with Lid

Large Kitchen Bowl Plates, Microwave Safe – 8.5 Inch, Set of 4, White

Extra Large Serving Spoons Set 11.7-Inch Silver Serving Utensils – (Pack of 4)

Notes

See the post for more information, photos and tips. 

Nutrition

Serving: 1Calories: 358kcalCarbohydrates: 26gProtein: 8gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.4gCholesterol: 40mgSodium: 815mgPotassium: 696mgFiber: 4gSugar: 9gVitamin A: 3181IUVitamin C: 15mgCalcium: 61mgIron: 2mg

Nutrition calculation is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.

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