Coq au Vin (Chicken In Red Wine)
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.
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.
What You’ll Like About This Dish
Classic French flavor. Red wine, bacon, and aromatics create a rich, layered sauce.
Comforting and rustic. A hearty chicken stew that feels warm and satisfying.
Company-worthy. Impressive enough for guests but easy enough for a relaxed dinner.
Flexible ingredients. Works with mixed chicken pieces, just thighs, or whole legs.
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
- Pat the chicken dry and season with salt and pepper.
- Cook the bacon until crisp; remove and reserve.
- Brown the chicken pieces in the bacon drippings and butter; set aside.
- Sauté onion and mushrooms until softened; add garlic briefly.
- Stir in the flour and cook for 2 minutes.
- Add the wine and stock gradually, stirring until smooth.
- Add the pearl onions and return the chicken to the pot.
- Cover and simmer until tender, then uncover and cook to reduce slightly.
- Garnish with parsley before serving.
Pro Tips
Brown the chicken thoroughly—deep golden color equals deeper flavor. This browning step is what gives coq au vin its signature richness.
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.
How to Store Coq au Vin
Refrigerate: Store leftovers in an airtight container for up to 4 days.
Reheat: Warm gently on the stovetop over low heat; add a splash of stock if it thickens.
Freeze: Freeze for up to 3 months; thaw overnight and reheat slowly to preserve texture.
Coq au Vin (Chicken In Red Wine)
Ingredients
- 4 pounds chicken parts, bone-in, thighs, breasts, whole legs
- Kosher salt and black pepper
- 4 strips bacon
- 2 tablespoons butter
- 1 medium onion
- 8 ounces mushrooms, crimini or button
- 3 cloves garlic, crushed and minced
- 2 tablespoons all-purpose flour
- 2 cups dry red wine, pinot noir
- 1 1/2 cups chicken stock
- 1 cup pearl onions, frozen or fresh, peeled
- 2 tablespoons chopped fresh parsley
Instructions
- Wipe the chicken pieces with paper towels to dry. Season with salt and pepper.
- 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.
- 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.
- Meanwhile, peel the onion and chop it finely. Wipe the mushrooms with a damp paper towel and slice them.
- Pour off all but about 2 tablespoons of fat and ad the chopped onion and mushrooms; saute until the onions are translucent. Add the garlic and continue to cook for 1 minute longer.
- Blend in the flour and continue to cook for 2 minutes, stirring constantly. Gradually add the wine and stock. Cook, stirring constantly, for about 5 minutes.
- Add the pearl onions to the pot along with the browned chicken pieces, dark pieces first, chicken breasts on top. Cover the pot and simmer over low heat for 30 minutes. Uncover the pot and cook for about 15 minutes longer.
- Garnish with parsley chopped parsley, if desired.
Nutrition
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.
