Classic Coq au Vin Recipe

ByTaylor
Jump to Recipe· 4.6 from 8 reviews

If you’re craving a dish that tastes like it’s been simmering with love in a French countryside kitchen, then I’ve got just the thing for you. This Classic Coq au Vin Recipe is one of my all-time favorites—rich, comforting, and full of deep, luscious flavors that come together perfectly with tender chicken, wine, and mushrooms. Trust me, once you make this, you’ll want to make it again and again. So grab your apron, and let me walk you through every step to nail this French classic in your own kitchen.

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Why This Recipe Works

  • Depth of Flavor: The long, slow braise in red wine and chicken stock melds the flavors beautifully.
  • Perfect Texture: Browning the chicken and cooking in the oven ensures crispy skin with irresistibly tender meat.
  • Balanced Aromatics: Onions, carrots, garlic, and herbs create that classic rustic French bouquet.
  • Versatile and Make-Ahead Friendly: It tastes even more amazing the next day, making it perfect for entertaining or cozy dinners.
Coq au Vin, Coq au Vin French dish, classic Coq au Vin, hearty Coq au Vin recipe, traditional French Coq au Vin - A large oval metal pot filled with rich dark brown stew showing seven pieces of thick cooked meat on top. The stew also has round golden onions, sliced brown mushrooms, and chunky orange carrot pieces mixed throughout, all covered with a thick, shiny sauce. Small green chopped herbs are sprinkled evenly over the entire dish. The pot sits on a dark wooden surface. photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

The foundation of this Classic Coq au Vin Recipe is all about quality ingredients coming together with love. Each has a role, whether it’s building flavor, tenderizing the chicken, or bringing that signature richness you crave. Here are some quick tips for picking the best:

Coq au Vin, Coq au Vin French dish, classic Coq au Vin, hearty Coq au Vin recipe, traditional French Coq au Vin - Flat lay of fresh bone-in, skin-on chicken thighs and drumsticks arranged neatly, a small pile of diced slab bacon pieces, one large yellow onion chopped into chunks, two peeled carrots cut diagonally into 1-inch pieces, four whole cloves of garlic, a small white bowl with deep red tomato paste, a small white bowl of all-purpose flour, a few fresh sprigs of thyme tied together, one fresh bay leaf, a small white bowl filled with clear golden vegetable oil, a small white bowl of unsalted butter cubes, a small white bowl of chicken stock, a small white bowl holding peeled pearl onions, a small mound of sliced cremini mushrooms, and a small heap of chopped fresh parsley—all presented on simple white ceramic bowls and plates, perfectly balanced and symmetrical, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Chicken thighs and drumsticks: The bone-in, skin-on pieces deliver moist meat and crispy texture when seared—trust me, using these cuts makes all the difference.
  • Red wine: A good bottle of Burgundy or Pinot Noir works wonders—the wine’s acidity and fruitiness complement the savory chicken perfectly.
  • Lardons or slab bacon: Adds a smoky depth and those irresistible crispy bits in every bite.
  • Yellow onion and carrots: Classic aromatics that mellow and sweeten during cooking for a layered base.
  • Garlic and thyme: The small but mighty flavor bombs that elevate the whole dish with their punchy, earthy notes.
  • Chicken stock: Homemade is best, but store-bought is fine—this adds richness and volume to the sauce.
  • Pearl onions and cremini mushrooms: They soak up that luscious sauce and add pleasant texture—plus, pearl onions are like little bursts of sweetness I love!
  • Butter and flour: For browning, thickening, and that silky finish you’ll want to spoon over every bite.
  • Parsley: A fresh sprinkle at the end brightens every plate and makes it look like you’re a pro chef!
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I like to keep this Classic Coq au Vin Recipe pretty traditional, but it’s so forgiving that you can easily tweak it based on what’s in your pantry or your personal preferences. Don’t be afraid to experiment!

  • Variation: Sometimes I swap cremini mushrooms for chanterelles when they’re in season—they add a beautiful earthy note that feels extra special.
  • Dietary Swap: If you want to lighten it up, you can skip the bacon and add a splash of soy sauce for umami punch.
  • Wine Choice: I’ve used different wines—just avoid anything too tannic or heavily oaked as it can overpower the delicate flavors.

Step-by-Step: How I Make Classic Coq au Vin Recipe

Step 1: Brown the Chicken & Bacon

Start by patting your chicken dry—that’s key to getting that gorgeous golden skin. Season well with salt and pepper. Heat a bit of oil in a Dutch oven, then cook the lardons or bacon until crisp and beautiful. Remove those but keep the rendered fat—it’s packed with flavor and helps brown the chicken. Brown the chicken in batches if you need to. Don’t rush! That crust locks in juices and builds flavor you can’t get otherwise.

Step 2: Build the Flavor Base

After chicken is browned and resting, wipe off excess fat but leave that tasty browned base. Lower heat and add the onions and carrots, cooking them until they soften and start to caramelize a little. Garlic goes in next for a minute until fragrant. Tomato paste and a sprinkle of flour follow—this thickens the sauce later and rounds out the flavors.

Step 3: Deglaze and Simmer

Pour in your red wine, add the thyme and bay leaf, and scrape up those flavorful brown bits stuck to the pot—that’s pure gold for your sauce. Let the wine reduce by about half; this concentrates the flavors and cooks out any raw alcohol taste. Then add in the chicken stock and season with salt and pepper.

Step 4: Braise in the Oven

Return the chicken and bacon (plus any juices) to the pot, cover it with a lid, and slide it into your preheated oven. The long, gentle braise at 350ºF lets the chicken get fork-tender while soaking up all those rich flavors—this is where the magic happens. It usually takes about 45 minutes.

Step 5: Sauté the Pearl Onions and Mushrooms

While the chicken finishes cooking, pop the pearl onions and mushrooms in a hot skillet with butter and a splash of oil. Getting them beautifully browned adds texture and sweetness—both are crucial to balance the tangy wine sauce.

Step 6: Finish the Sauce and Serve

Take the chicken out and keep it warm under foil. Remove the herbs and bay leaf. If you want a thicker sauce, mix butter and flour into a beurre manié and whisk it in gradually. Adjust seasoning, stir in the parsley, onions, and mushrooms, then serve the sauce poured over the chicken. It’s just so gorgeous and comforting—your guests will be asking for seconds.

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Pro Tips for Making Classic Coq au Vin Recipe

  • Dry Your Chicken Thoroughly: Moisture on the skin prevents a good sear—pat it all off for perfect browning.
  • Don’t Skip the Browning: Both the bacon and chicken need a golden crust for deep flavor; rushing this step steals from the final taste.
  • Use a Good-Quality Wine: Since wine flavor really shines through, choose one you enjoy drinking for the best sauce.
  • Taste and Adjust Seasoning Last: After thickening, always check salt and pepper—wine and stock can vary in saltiness.

How to Serve Classic Coq au Vin Recipe

Coq au Vin, Coq au Vin French dish, classic Coq au Vin, hearty Coq au Vin recipe, traditional French Coq au Vin - Two white bowls filled with a layer of creamy mashed potatoes topped with pieces of dark brown meat covered in thick brown gravy with whole small onions, sliced mushrooms, and chunks of orange carrots scattered around. Each bowl has a silver fork placed on the right side, partially resting on the mashed potatoes. One bowl also has two pieces of light brown crusty bread placed on top of the mashed potatoes. The bowls are set on a dark wooden surface with a few pieces of bread, a glass of red wine, a small bowl of chopped green herbs, and a dark blue cloth napkin nearby. To the upper right, there is a large pan filled with more meat, vegetables, and gravy. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I’m a sucker for fresh chopped parsley sprinkled on top—it adds just the right brightness and color contrast. Sometimes I’ll toss a few fresh thyme leaves on as well for aroma. It feels like the cherry on top after all that slow-cooked richness.

Side Dishes

This dish pairs wonderfully with creamy mashed potatoes or buttered egg noodles to soak up all that glorious sauce. For a veggie side, I love something simple like sautéed green beans or roasted asparagus—nothing too heavy, because the Coq au Vin is already quite rich.

Creative Ways to Present

For special occasions, I’ve served this straight from a beautiful rustic Dutch oven at the table—it looks so inviting and homey. Another fun twist is plating it over a bed of creamy polenta for a Southern French touch. A sprinkle of toasted baguette crumbs adds nice crunch if you’re feeling fancy!

Make Ahead and Storage

Storing Leftovers

I always let the coq au vin cool completely before storing. Leftovers keep beautifully in an airtight container in the fridge for up to five days—flavors actually deepen, making for one of the best cold-weather lunches ever.

Freezing

Freezing works great too! I portion it out in freezer-safe containers and label with the date—perfect for a comforting meal when you don’t want to cook from scratch. Just thaw overnight in the fridge before reheating.

Reheating

When reheating, I always skim off any solidified fat on top first to keep the sauce from feeling greasy. Then I warm it gently on the stove over medium-low, stirring occasionally and adding a splash of stock or wine if it’s too thick. You can also reheat in a 350ºF oven for about 30 minutes—just cover it so it doesn’t dry out.

FAQs

  1. Can I use chicken breasts instead of thighs and drumsticks in this Classic Coq au Vin Recipe?

    While you can substitute chicken breasts, I don’t recommend it because they tend to dry out during the long braise. Thighs and drumsticks have more fat and connective tissue, which keeps the meat juicy and tender throughout the cooking process.

  2. What type of wine is best for Classic Coq au Vin Recipe?

    Go for a Burgundy, Pinot Noir, or any light to medium-bodied dry red wine. Avoid overly tannic or heavily oaked wines as they can overpower the dish. The wine should be something you enjoy drinking because its flavor will shine through in the sauce.

  3. Can I make Classic Coq au Vin ahead of time?

    Absolutely! In fact, letting the dish rest overnight in the fridge actually improves the flavor. Just reheat gently before serving, and it will taste as if it was freshly made.

  4. How do pearl onions affect the dish, and can I substitute them?

    Pearl onions add a delightful sweetness and texture that complements the savory sauce. If you can’t find them, you can substitute with small diced yellow or shallot onions, though the flavor and texture won’t be quite the same.

Final Thoughts

This Classic Coq au Vin Recipe is one of those dishes that feels like a warm hug after a busy day. It’s rich without being fussy, and its lingering wine aroma will make your kitchen smell like a French bistro. I love making this when I want to impress dinner guests or just treat myself to a little French comfort food magic. Give this recipe a try—you’ll find yourself hooked on this slow-simmered goodness, and it might just become your go-to for special dinners and cozy nights alike.

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Classic Coq au Vin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 8 reviews
  • Author: Taylor
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 20 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Braising
  • Cuisine: French
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Description

Coq au Vin is a classic French stew featuring tender chicken braised in a rich red wine sauce with bacon, pearl onions, mushrooms, and aromatic herbs. This comforting dish is perfect for dinner and tastes even better when made ahead.

Ingredients

Chicken and Bacon

  • 4 bone-in, skin-on chicken thighs
  • 4 chicken drumsticks
  • Salt and freshly ground black pepper, to taste
  • 2 ½ tablespoons vegetable oil
  • 4 ounces lardons or slab bacon, diced

Vegetables and Aromatics

  • 1 large yellow onion, chopped
  • 2 large carrots, peeled and cut diagonally in 1-inch pieces
  • 4 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 8 ounces peeled pearl onions
  • 8 ounces cremini mushrooms, sliced

Liquids and Herbs

  • 1 tablespoon all-purpose flour
  • 1 bottle (750ml) red wine, preferably Burgundy or Pinot Noir
  • 1 bay leaf
  • 5 sprigs fresh thyme, tied with kitchen twine
  • 3 cups chicken stock, homemade or store-bought
  • 4 tablespoons unsalted butter
  • ⅓ cup chopped parsley

Optional

  • Beurre manié: 1 tablespoon flour and 1 tablespoon softened butter

Instructions

  1. Preheat and season: Preheat oven to 350ºF. Pat dry the chicken pieces with paper towels and season generously with salt and freshly ground black pepper. Set aside.
  2. Cook bacon: In a large Dutch oven over medium-high heat, heat 1 teaspoon vegetable oil. Add diced lardons and cook until golden and crisp, about 6-8 minutes. Remove bacon with a slotted spoon and reserve, leaving drippings in the pot.
  3. Brown chicken: Add more vegetable oil if needed. Add chicken pieces without overcrowding and brown on all sides until golden, about 8-10 minutes. Remove chicken and bacon to a plate and reserve.
  4. Prepare vegetables: If needed, drain excess fat leaving about 1 tablespoon in the pot. Lower heat to medium, add onion and carrots, and cook until onions soften, about 3 minutes. Stir in garlic and cook for 1 minute.
  5. Add tomato paste and flour: Stir in tomato paste and cook for 1 minute. Add flour and cook another minute to remove raw flour taste.
  6. Deglaze with wine: Pour in red wine, add thyme sprigs and bay leaf, scrape browned bits with a wooden spoon, and cook until wine reduces by half, about 10 minutes. Skim off any foam.
  7. Add stock and return chicken: Add chicken stock, season with salt and pepper, and bring to a boil. Add chicken, bacon, and any collected juices back to the pot.
  8. Braise: Cover pot and transfer to the preheated oven. Cook for 45 minutes until chicken is very tender.
  9. Sauté pearl onions: With 15 minutes left on braise time, heat 1 tablespoon oil and 2 tablespoons butter in a sauté pan over medium-high heat. Add pearl onions with a pinch of salt and cook until browned, about 5-8 minutes. Remove and reserve.
  10. Sauté mushrooms: Add another tablespoon oil and 2 tablespoons butter to the pan. Sauté mushrooms until browned, about 8-10 minutes. Season with salt and pepper and set aside with pearl onions.
  11. Remove chicken and aromatics: After braising, carefully remove chicken to a plate and tent with foil to keep warm. Discard bay leaf and thyme sprigs from the pot.
  12. Thicken sauce (optional): Mix softened butter and flour to make beurre manié. Return pot to stove over medium-high heat, stir in beurre manié to thicken sauce as desired. Adjust thickness with more stock or wine if needed, and season to taste.
  13. Finish sauce and combine: Stir in ¼ cup chopped parsley and return reserved pearl onions and mushrooms into the sauce.
  14. Serve: If serving from the pot, return chicken and garnish with remaining parsley. Otherwise, plate chicken and spoon sauce over, garnishing with parsley.

Notes

  • Make Ahead: Coq au Vin tastes even better the next day. Refrigerate after cooling completely for up to 2 days.
  • Leftovers: Keep in an airtight container in the fridge for up to 5 days.
  • Freezing: Freeze for up to 3 months; thaw overnight in fridge before reheating.
  • Reheating: Remove solidified fat before reheating. Warm on stove over medium-low heat with occasional stirring, adding stock or wine as needed; alternatively, reheat in oven at 350ºF for about 30 minutes.
  • You can use frozen pearl onions if fresh ones are unavailable; thaw and peel before cooking.
  • If you prefer a thicker sauce, add more beurre manié gradually until desired consistency.

Nutrition

  • Serving Size: 1 serving
  • Calories: 550 kcal
  • Sugar: 5 g
  • Sodium: 680 mg
  • Fat: 35 g
  • Saturated Fat: 12 g
  • Unsaturated Fat: 20 g
  • Trans Fat: 0 g
  • Carbohydrates: 12 g
  • Fiber: 3 g
  • Protein: 45 g
  • Cholesterol: 140 mg

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