Why You’ll Love Coq au Vin Recipe

  • It delivers deep, complex flavors without being overly complicated.

  • Braising in wine tenderizes the chicken and infuses everything with a savory richness.

  • It makes great leftovers (the flavors intensify) and even freezes well.

  • It’s a beautiful dish to serve to guests or to elevate a weeknight dinner.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • Olive oil

  • Diced pancetta (or bacon)

  • Bone‑in, skin‑on chicken thighs (trimmed of excess skin)

  • Salt and freshly ground black pepper

  • Large yellow onion, roughly chopped

  • Garlic, roughly chopped

  • Cognac

  • Red wine (preferably a Burgundy or Pinot Noir)

  • Chicken broth

  • Tomato paste

  • Balsamic vinegar

  • Sugar

  • Fresh thyme (or dried)

  • Bay leaf

  • Carrots, peeled and cut into chunks

  • Cremini mushrooms, sliced

  • Unsalted butter, softened

  • All-purpose flour

Directions

  1. In a heavy pot or Dutch oven over medium heat, warm 1 tablespoon of oil. Add the pancetta and cook until its fat renders and it becomes crispy. Remove it (leaving the fat) and set aside.

  2. Season the chicken thighs with salt and pepper. Increase heat to medium-high and brown them skin‑side down until golden. Do this in batches if needed, then set the browned chicken aside.

  3. Remove all but about 2 tablespoons of fat from the pot. Lower heat to medium-low, add the onion, and cook until softened and just starting to brown. Add garlic and cook briefly until fragrant.

  4. Pour in the Cognac, scraping up browned bits from the bottom of the pot, and allow the alcohol to evaporate. Add the red wine, chicken broth, tomato paste, balsamic vinegar, sugar, thyme, bay leaf, and a bit of salt. Bring to a boil, then reduce heat and gently boil uncovered for about 15 minutes to concentrate flavors.

  5. Return the browned chicken and any juices, along with the carrots, to the pot. Bring to a simmer, then cover and cook over low heat until the chicken and carrots are tender (about 30 minutes).

  6. Meanwhile, in a separate skillet, heat the remaining oil and sauté the mushrooms until golden and their liquid has evaporated. Set aside.

  7. Prepare a beurre manié by mashing together the softened butter and flour into a paste.

  8. Remove the chicken from the pot (reserve juices), then stir in three‑quarters of the beurre manié into the cooking liquid. Bring it to a gentle boil until thickened; add more paste if you want a thicker sauce. Discard the bay leaf.

  9. Remove and discard the chicken skin. Return the chicken and accumulated juices to the pot, simmer lightly. Before serving, fold in the mushrooms and crispy pancetta, then adjust seasoning if needed.

  10. Serve the dish hot, with your choice of accompaniment (like mashed potatoes, noodles, polenta, or crusty bread).

Servings and timing

  • Servings: 4

  • Prep time: 30 minutes

  • Cook time: 1 hour 40 minutes

  • Total time: 2 hours 10 minutes

Storage/Reheating

Store cooled leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently over medium-low heat on the stovetop, stirring occasionally. If the sauce has thickened too much, add a splash of broth or water.
You can also freeze the stew (without mushrooms or pancetta) for up to 3 months. Thaw in the refrigerator for 24 hours before reheating, then stir in freshly sautéed mushrooms and pancetta just before serving.

FAQs

What kind of wine should I use?

Use a light to medium‑bodied red wine that you enjoy drinking—Burgundy, Pinot Noir, or Merlot are good choices. Avoid “cooking wine” or heavily tannic wines.

Can I use boneless chicken?

Yes, though bone‑in thighs give the best flavor. If using boneless, reduce the cooking time and monitor doneness to avoid overcooking.

Do I have to use Cognac?

Cognac adds a subtle depth and complexity, though you can omit it if unavailable. You might replace with a bit of brandy or skip it entirely—your sauce will still be flavorful.

Can I make this dish ahead of time?

Yes. It’s ideal made a day ahead, as flavors deepen overnight. Reheat gently before serving.

How do I thicken the sauce without making it too heavy?

The beurre manié (butter + flour paste) gives a silky texture. Add it gradually until you reach the desired consistency. If it becomes too thick, thin with a bit of broth or wine.

What can I serve with Coq au Vin?

Mashed potatoes, buttered egg noodles, creamy polenta, or crusty bread are classic companions.

How do I trim excess skin and fat from the thighs?

Use kitchen shears to snip away skin that overhangs the edges of the thigh or obvious pockets of fat. This prevents sogginess later.

Why is the chicken skin removed near the end?

The skin helps protect moisture and impart flavor during cooking, but after long braising it becomes soggy—removing it improves presentation and texture.

Can I skip the pancetta or use bacon?

You can omit pancetta, but you’ll lose some depth of flavor. Using smoked bacon is okay, but it will alter the taste slightly.

Can I use vegetables like potatoes or celery?

Yes, you can add potatoes or celery, but add them at the same time as the carrots so everything finishes cooking together.

Conclusion

This Coq au Vin recipe captures the heart of traditional French, slow‑cooked comfort while remaining accessible for home cooks. Its deep wine‑infused sauce, tender chicken, and aromatic vegetables harmonize beautifully. Make it ahead when you can—the flavors only improve with time—and serve with simple sides that let the stew shine.

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Coq au Vin

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  • Author: Mia
  • Total Time: 1 hour 35 minutes (plus marinating time)
  • Yield: 6 servings
  • Diet: Halal
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Description

Coq au Vin is a classic French stew made with chicken braised in red wine with bacon, mushrooms, and onions. It’s rich, hearty, and perfect for a cozy meal.

Ingredients

  • 1 (750 ml) bottle dry red wine (such as Cabernet Sauvignon or Pinot Noir)
  • 1 medium onion, chopped
  • 1 carrot, chopped
  • 1 celery stalk, chopped
  • 3 garlic cloves, smashed
  • 1 bay leaf
  • 4 sprigs fresh thyme
  • 2 tablespoons olive oil
  • 4 ounces pancetta or thick-cut bacon, diced
  • 3 to 4 pounds bone-in, skin-on chicken pieces (such as thighs and drumsticks)
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons all-purpose flour
  • 2 tablespoons Cognac or brandy
  • 1–1/2 cups low-sodium chicken broth
  • 2 tablespoons tomato paste
  • 1 tablespoon unsalted butter
  • 8 ounces pearl onions, peeled (fresh or frozen)
  • 8 ounces cremini mushrooms, halved or quartered if large
  • Chopped fresh parsley, for garnish

Instructions

  1. Combine wine, chopped onion, carrot, celery, garlic, bay leaf, and thyme in a large bowl. Add chicken pieces, cover, and marinate in the refrigerator for 6 to 12 hours.
  2. Remove chicken from marinade and pat dry. Strain marinade, reserving both liquid and vegetables separately.
  3. In a large Dutch oven, heat olive oil over medium heat. Add pancetta and cook until crisp. Remove with slotted spoon and set aside.
  4. Season chicken with salt and pepper. In batches, brown chicken on both sides in the rendered fat. Transfer to a plate.
  5. Discard all but 2 tablespoons of fat from the pot. Add reserved vegetables and cook for about 5 minutes. Sprinkle with flour and cook for another 2 minutes, stirring constantly.
  6. Add Cognac and cook for 1 minute. Slowly stir in reserved marinade liquid, chicken broth, and tomato paste. Bring to a boil, scraping up brown bits.
  7. Return chicken and pancetta to pot. Reduce heat to low, cover, and simmer for 30 minutes.
  8. Meanwhile, in a skillet, melt butter and sauté pearl onions and mushrooms until browned and tender, about 10 minutes. Set aside.
  9. After 30 minutes, add mushrooms and onions to the pot. Simmer uncovered for an additional 15 minutes, or until chicken is very tender and sauce is thickened.
  10. Adjust seasoning with salt and pepper as needed. Garnish with chopped parsley and serve hot.

Notes

  • This dish is even better the next day—make ahead and reheat gently.
  • Serve with mashed potatoes, egg noodles, or crusty bread to soak up the sauce.
  • Use a good quality dry red wine for best flavor.
  • Prep Time: 20 minutes (plus marinating time)
  • Cook Time: 1 hour 15 minutes
  • Category: Dinner
  • Method: Braising
  • Cuisine: French

Nutrition

  • Serving Size: 1/6 of recipe
  • Calories: 535
  • Sugar: 4g
  • Sodium: 580mg
  • Fat: 29g
  • Saturated Fat: 8g
  • Unsaturated Fat: 18g
  • Trans Fat: 0g
  • Carbohydrates: 15g
  • Fiber: 2g
  • Protein: 45g
  • Cholesterol: 165mg

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