Name: Coq au Vin
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Cuisine: French
Ingredients: 1.2 – 1.5kg / 2.5 – 3 lb chicken thighs and drumsticks, bone-in, skin on; 1/2 tsp salt and pepper, each; 1 tbsp olive oil; 200g / 7oz speck or streaky bacon, chopped; 1 brown onion, chopped; 2 garlic cloves, minced; 2 tbsp tomato paste; 2 tbsp flour; 750ml / 25 oz bottle red wine (e.g., Pinot Noir, Merlot); 2 cups (500ml) chicken stock; 2 tsp thyme leaves (or 1 tsp dried); 2 dried bay leaves; 300g / 10oz mushrooms, halved; 20 pickling onions or pearl onions, peeled; 30g / 2 tbsp butter; Fresh thyme sprigs, for garnish (optional)

Why You’ll Love Coq au Vin Recipe

Coq au Vin transforms simple ingredients into an unforgettable feast. The slow braising in red wine and stock infuses the chicken with complex aroma and flavor, while bacon and mushrooms add savory depth. The result is a restaurant-worthy dish that feels comforting, elegant, and perfect for special occasions or cozy family dinners.

Ingredients

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

• bone-in, skin-on chicken pieces (typically thighs and drumsticks)
• red wine (such as Pinot Noir or another medium-bodied red)
• bacon or speck
• pearl onions or small onions
• mushrooms (button or cremini)
• garlic
• fresh thyme and bay leaf
• tomato paste
• beef or chicken stock
• flour (for dredging)
• salt and pepper

Directions

Prepare the chicken: Pat chicken dry, season with salt and pepper, and dredge lightly in flour.
Cook the bacon: In a heavy pot or Dutch oven, cook bacon until golden and crisp. Remove and set aside.
Brown the chicken: In the bacon fat, brown the chicken pieces on all sides for deep flavor. Remove and set aside with the bacon.
Sauté vegetables: Add mushrooms and onions to the pot, sautéing until they begin to brown. Add garlic and cook briefly.
Build the sauce: Stir in tomato paste, then add wine and scrape up browned bits from the bottom of the pot. Add stock, thyme, and bay leaf.
Braise: Return chicken and bacon to the pot, bringing the liquid to a simmer. Cover and cook slowly on the stove or in the oven until the chicken is tender and the sauce has thickened.
Finish: Adjust seasoning with salt and pepper. Serve hot over mashed potatoes, pasta, or with crusty bread to soak up the sauce.

Servings and timing

Serves about 4–5 people.
Prep time: approximately 15 minutes.
Cook time: around 1 hour 30 minutes
Total time: about 1 hour 45 minutes

Variations

• White Wine Version: Substitute white wine instead of red for a lighter variation.
• Slow Cooker: After sautéing the ingredients, transfer to a slow cooker and cook on low for several hours for a hands-off version.
• Vegetable Add-Ins: Add carrots or celery for extra heartiness.
• Marinated Chicken: Marinate chicken in red wine and herbs up to 24 hours beforehand to deepen flavor.

Storage/Reheating

• Storage: Refrigerate leftover Coq au Vin in an airtight container for up to 3–4 days.
• Freezing: Freeze in a sealed container for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheating: Gently reheat on the stove over low heat until warmed through, adding a splash of stock or wine if the sauce has thickened too much.

FAQs

What does “Coq au Vin” mean?

“Coq au Vin” translates from French to “rooster in wine,” referring to chicken braised in wine sauce.

What kind of wine should I use?

A medium-bodied red wine like Pinot Noir or Burgundy is traditional, but any wine you enjoy drinking will work well.

Can I use skinless chicken?

Yes, but bone-in, skin-on pieces add more flavor and texture to the dish.

Do I need to marinate the chicken in wine?

Marinating can add more depth of flavor but is optional in many home versions.

What can I serve with Coq au Vin?

Serve with mashed potatoes, wide noodles, crusty bread, or a simple green salad.

Can I make this ahead of time?

Yes, Coq au Vin often tastes even better the next day as the flavors develop.

How do I thicken the sauce?

Reduce the sauce by simmering uncovered or stir in a beurre manié (butter mixed with flour).

Can I use chicken breast instead of thighs?

Breasts can dry out; if using them, add later in the braising so they don’t overcook.

Is this dish suitable for entertaining?

Yes, this elegant yet homey dish is perfect for dinner parties and special meals.

Can I make this in a slow cooker?

Yes, after browning the ingredients on the stovetop, finish cooking in a slow cooker on low for several hours.

Conclusion

Coq au Vin is a timeless French classic that rewards patience with deep, luxurious flavors and tender chicken. Whether made for a special occasion or a cozy night in, its rich sauce and satisfying profile make it a standout dish worth mastering in your kitchen.