Coq au Vin is a Classic chicken stew, loaded with flavor, making this rustic provincial stew a dish your whole family will love. The chicken is marinated and then braised in red wine with mushrooms, bacon, onions and carrots.
This dish is perfect for a chilly night or simply to celebrate life any time of the year.
If you’ve ever had Coq Au Vin then you understand how I feel about this classic French stew. The rustic provencal stew has a complexity of flavors that brings moans to the table.
I encountered this classic French dish on my first trip to Paris and it’s been a family favorite ever since. Although there are a few extra steps in this dish, it’s not difficult to make and you don’t need a long list of exotic ingredients.
If you love delicious hearty chicken dishes my Chicken Chasseur is also a good choice.
What is Coq au Vin?
It’s a French dish of chicken braised with wine, lardons, mushrooms, and garlic. A red Burgundy wine is typically used.
You can also find this farmhouse dish made in many regions of France make variations using different wines. So if Burgundy isn’t your favorite or available you can swap it out for your favorite wine.
*I used chicken thighs, but you could also use a cut-up whole chicken (skin-on, bone-in) for this stew.
What Ingredients do I need to make this stew?
I like to gather my ingredients together before I start to make the dish. This makes the cooking process easier and more enjoyable. This is your Mise en Place (everything in its place).
Since I’m using easily accessed ingredients I’ve swapped out the lardons for bacon. I would suggest trying to find fresh herbs for this dish. They can usually be found in any chain grocer these days in the produce section, conveniently packed in small plastic containers.
I do suggest using Red Burgundy Wine for your first attempt at this classic dish. Once you see how easy it is to make you can try other wines.
*Cabernet Sauvignon and Pinot Noir are also good choices.
Do I have to marinate the chicken?
No, you don’t, but it will definitely enhance the flavor of this dish.
Testing has revealed that marinating for as little as 20 minutes can really help the flavor, but I always like to marinate overnight whenever possible. Use a ziplock bag and squeeze all the air out as you seal the bag. Place it in your fridge overnight (on a plate, just in case it leaks) massaging the bag a few times during the process.
Use a ziplock bag and squeeze all the air out as you seal the bag. Place it in your fridge overnight (on a plate, just in case it leaks) massaging the bag a few times during the process.
Important Steps in making Coq au Vin:
There’s not a lot to the dish in terms of difficulty, but if there were two points I’d emphasize they’d be to braise the chicken pieces without moving them for 7-8 minutes to get that rich crispness to the skin. And to sauté the mushrooms for at least 5-6 minutes to allow them to caramelize, building rich flavors in the process.
Coq au Vin is generally served with parslied buttered baby potatoes, but my wife loves mashed potatoes, so I made a buttery mashed potato to go with this dish.
Recipe FAQ’s:
Coq au vin can is a rich, complex, earthy, aromatic chicken dish.
Red Burgundy is my first choice of wine to make coq au vin, but any light or medium-bodied red wine will work. Choose a wine you enjoy drinking.
Coq au Vin also originated in the Burgundy region of France. It’s basically Beef Burgundy made with chicken instead of beef.
More Chicken Recipes You’ll Love!
Coq Au Vin Recipe
Ingredients
- 2 tablespoons extra virgin olive oil
- 6 slices bacon diced
- 8 ounces mushrooms
- 6 small white onions cut in half or quartered depending upon size
- 2-3 cloves garlic mashed
- 2 carrots peeled and rough cut
- ½ bottle of full-body red wine
- 2 tablespoons tomato paste
- 8 ounces chicken broth
- unsalted butter
- 1 sprig thyme
- 1 sprig rosemary
- sea salt and black pepper to taste
- 4 large skin on, bone in chicken thighs
Instructions
- Add chicken to a 1-gallon zipper-lock bag. Pour in one cup red wine and seal bag, pressing out air. Let stand while you prepare the remaining ingredients or overnight for the best results.
- Preheat oven to 350°
- In a large Dutch oven or rondeau, add the bacon over medium-high heat, stirring and reducing heat as necessary to prevent scorching, until browned and fat has rendered about 10 minutes. Remove from heat and, using a slotted spoon, transfer bacon to a paper towel-lined plate.
- Remove chicken from zipper-lock bag, discard wine, and pat dry.
- Season chicken with salt and pepper. Return Dutch oven with rendered bacon fat to medium-high heat. Add chicken thighs skin-side down, and cook until browned, about 7 minutes. Turn and brown the other side, about 5 minutes. Don’t move the chicken around while cooking, allow it to sear in place. Use a spatula to get under the chicken when turning being careful not to rip the skin.
- Remove Chicken from pan setting aside until needed
- Add the olive oil and mushrooms to the pan and cook over medium-high heat, stirring frequently, until browned, 10 to 12 minutes. Add onions, carrots, and garlic and cook, stirring, until lightly browned, about 5 minutes. Add bacon, the remainder of the wine, tomato paste, chicken stock, thyme, and rosemary and bring to a simmer, stirring up any browned bits.
- Add chicken back to pan, leaving skin side up and not submerged if possible. Transfer to oven and cook, uncovered, for 1 hour.
- Remove pan from the oven and take the chicken out of the pan.
- Add in two tablespoons of unsalted butter that has been rolled in flour, getting as much flour into the butter as possible. This is called a beurre manie and will thicken your sauce. Mix the beurre manie in well and allow to simmer over medium heat.
- Return chicken to pot, spooning sauce on top. Garnish with remaining sprig of thyme or rosemary. Serve with potatoes, pasta, or rice.
Maggie @ Mama Maggie's Kitchen
Chef, I’m sitting her drooling. I might have to make your recipe this weekend!
Angela Tolsma
I like your two tips on braise and saute neither are things I would have thought to do. This sounds so delicious I haven’t made a good heavy meal like this in ages.
Marjie Mare
Coq au vin is such a French dish that I have to try this weekend. The meat looks tender and juicy.
Chef Dennis Littley
Thank you, we really enjoyed this dish!
Michaela Tighe
& now I want everything from Swiss Diamond…thank you! Haha, amazing work – absolutely beautiful.
Chef Dennis Littley
I love their products! Thank you!
Christa
I love these images and the ease in which you share this recipe. It looks delicious!
Jolina
This is one of those dishes that scare us! But you make it look so simple. Perfect for my Dad’s birthday dinner coming up.
Chef Dennis Littley
It takes a little time to make but it’s not difficult at all. I hope your Dad enjoys it.
Stephanie
I’ve heard of coq au vin before, but never knew what went into it. This sounds like something my family would really enjoy. I always try to marinate the meat overnight before cooking, it gives everything so much flavor!
Mia Voss
I’m downloading this recipe for Charlie to make 😀 😀 !!
Chef Dennis Littley
haha…. you guys will love it!
VONDA CURTIS
Hello Chef
I went to a dinner party for 11 people the host made a nice size pan of Coq Au Vin with rice and it was so good. I will try your recipe this weekend.
Lois Alter Mark
Ooh, this looks amazing! I love coq au vin but have never considered making it myself. This just might be the encouragement I needed!
Jennifer
The photos are amazing, great job capturing everything so elegantly. I’ve never had this before, it looks yummy and would love to make it in the future.
Kate Kreates
This looks so good – my family would absolutely love this meal! May have to give your recipe a go…
Melitta
I am a little confused, no.4 says to discard wine, do you mean throw out or put aside, also no.7 says to add wine.
Chef Dennis Littley
#4 means that you discard the wine used in marinating, you don’t want to reuse that for anything.
#7 is adding new wine to the dish.
Have fun with the recipe!
Theresa
Dear Chef, I made the Coq Au Vin on Saturday night and replaced butter with Earth Balance as I am severely allergic to Dairy. I also used Imagine Low Sodium Chicken Broth vs. the better than Bouillon. I must say the meal was amazing and one that I will make again!! People around the table begged me to “do it again”. Best compliment you can receive from dinner guests!
If you ever want a challenge – Dairy Free cooking – your recipes would be welcomed.
Chef Dennis Littley
Hi Theresa
sounds like you made some delicious adjustments to the dish and I have used Earth Balance before and like it. I actually have a cow’s milk casein allergy but find that organic or European butter, and organic heavy cream doesn’t affect me. Most recipes I do can be swapped out for non dairy substitutes. They’ve gotten so good at the replacements, most people can’t tell
The Ninja Baker
I’m sold on Better than Bouillon..And I’m now thinking Coq Au Vin is doable =)
Larry
Your dishes always look sooo good and this one is no exception. I use those same bases as well. I rub my brisket in the beef base prior to spicing and smoking.
Chef Dennis Littley
Thank you Larry, it means a lot to me seeing you stop by and comment on my recipes. You’re one of my original blogging friends!