Coq au Vin (Chicken In Red Wine)

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Coq au vin is a classic French chicken dish. The French term translates to “rooster in wine.” Chicken, mushrooms, bacon, and onions are combined in a cooking pot and slowly braised in a combination of dry red wine and chicken stock. The results are moist and tender chicken with amazing flavor. This is a recipe you’ll use again and again.

I used chicken breasts and thighs in the dish, but it would be excellent with whole legs as well. Serve the chicken with boiled potatoes and green or wax beans for an incredibly delicious meal.

Ingredient Notes

• Chicken pieces: Bone-in thighs, breasts, or whole legs work best for rich flavor.
• Bacon: Adds smoky depth and provides fat for browning.
• Butter: Combines with bacon drippings to brown the chicken and vegetables.
• Onion + mushrooms: Form the aromatic base and build flavor.
• Garlic: Adds warmth; sauté briefly to prevent bitterness.
• Flour: Helps thicken the braising liquid.
• Red wine: A dry wine like pinot noir is ideal for balanced acidity.
• Chicken stock: Lightens the wine and creates a silky sauce.
• Pearl onions: Sweet and tender; use frozen for convenience.
• Parsley: Brightens the finished dish.

Steps to Make Coq au Vin

1. Pat the chicken dry and season with salt and pepper.
2. Cook the bacon until crisp; remove and reserve.
3. Brown the chicken pieces in the bacon drippings and butter; set aside.
4. Sauté onion and mushrooms until softened; add garlic briefly.
5. Stir in the flour and cook for 2 minutes.
6. Add the wine and stock gradually, stirring until smooth.
7. Add the pearl onions and return the chicken to the pot.
8. Cover and simmer until tender, then uncover and cook to reduce slightly.
9. Garnish with parsley before serving.

Recipe Variations

• Thigh-only version. Use all chicken thighs for consistent cooking and extra richness.
• Mushroom-forward. Add a mix of mushrooms such as cremini, shiitake, or oyster.
• White wine variation. Swap red wine for dry white wine for a lighter coq au vin blanc.
• Vegetable boost. Add carrots or parsnips for extra heartiness.
• Thickened sauce. Reduce a bit longer at the end for a more velvety consistency.

Serving Suggestions

• Serve with dauphinoise, pommes Anna, buttered noodles, or crusty bread.
• Pair with roasted green beans, asparagus, or a simple green salad.
• Add a spoonful of the sauce over potatoes or rice for extra richness.
• Choose the same wine you used in the dish for perfect pairing.

Coq au Vin (Chicken In Red Wine)

Diana Rattray

This coq au vin is sure to become your go-to chicken recipe. The chicken is braised to perfection with mushrooms and onions in chicken stock and red wine.

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Servings 6 servings

Calories 464

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Prep Time 15 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 25 minutes mins

Ingredients

  

1x2x3x

• 4 pounds chicken parts, bone-in, thighs, breasts, whole legs
• Kosher salt and freshly ground black pepper
• 1 medium onion
• 8 ounces mushrooms, crimini or button
• 4 strips bacon
• 2 tbsp butter
• 3 cloves garlic, crushed and minced
• 2 tbsp all-purpose flour
• 2 cups dry red wine, pinot noir or merlot
• 1 ½ cups chicken stock
• 1 cup pearl onions, frozen or fresh, peeled
• 2 tbsp chopped fresh parsley (optional)

Recommended Equipment

• 6-quart Dutch oven

Instructions

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• Wipe the chicken pieces with paper towels to dry. Season with salt and pepper.
  4 pounds chicken parts (bone-in, thighs, breasts, whole legs) | Kosher salt and freshly ground black pepper
• Meanwhile, peel the onion and chop it finely. Wipe the mushrooms with a damp paper towel and slice them. Set aside
  1 medium onion | 8 ounces mushrooms (crimini or button)
• Dice the bacon and put it in a large Dutch oven. Place the pan over medium heat. Cook until the bacon is just crisp. Remove the bacon to paper towels and set aside.
  4 strips bacon
• Add the butter to the bacon drippings. Working in batches, brown the chicken pieces in the Dutch oven. Remove the chicken to a rack or pan and set aside.
  2 tbsp butter
• Pour off all but about 2 tablespoons of fat, then add the chopped onion and sliced mushrooms; sauté until the onions are translucent. Add the garlic and continue to cook for 1 minute longer.
  3 cloves garlic (crushed and minced)
• Blend in the flour and continue to cook for 2 minutes, stirring constantly. Gradually add the wine and chicken stock. Cook, stirring constantly, for about 5 minutes.
  2 tbsp all-purpose flour | 2 cups dry red wine (pinot noir or merlot) | 1 1/2 cups chicken stock
• Add the pearl onions to the pot along with the browned chicken pieces, dark pieces first, chicken breasts on top. Bring to a boil, reduce the heat to low, cover the pot, and simmer for 30 minutes. Uncover the pot and cook for about 15 minutes longer.
  1 cup pearl onions (frozen or fresh, peeled)
Tip: If using fresh pearl onions, blanch them in boiling water for 30 seconds, then transfer to an ice bath — the skins slip right off.
• Garnish with chopped fresh parsley, if desired.
  2 tbsp chopped fresh parsley (optional)

Nutrition

Calories: 464kcalCarbohydrates: 13gProtein: 33gFat: 24gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 109mgSodium: 299mgPotassium: 306mgFiber: 1gSugar: 4gVitamin A: 125IUVitamin C: 6mgCalcium: 21mgIron: 1mg

Disclaimer:

Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.

Keyword chicken coq au vin, chicken stew, french food

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