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.
Terri Steffes
This is a beautiful dish. This was the first thing my husband and I made together. Reading your recipe brought back romantic memories. The carrots were always favorite, in addition to the meat.
Leslie Kiszka
Those carrots covered in sauce are calling my name! Everything about this looks so warm and comforting – totally something I need this winter.
Whitney Kutch
This is such a warming, hearty recipe for this time of year! And such a classic! I’ll have to give it a try!
Kathy
This dish looks amazing. I’ve never tried this before, but I can’t wait to give it a try. I certainly need to grab these ingredients and make it soon. It would be perfect for fall weather.
Farrah Less
This looks so delicious even though I may not pronounce the name right 🙂 Very well presented it can be added to a holiday dinner. Surely we all feel like eating in a fine dine in.
Lynndee
I don’t think I’ve ever had any French dish before. I only had French desserts. That looks absolutely delicious. I can’t wait to fill my tummy with it. 🙂
Tara
Such a well thought out recipe for this delicious classic. Thanks for the tips and explanations. This is so helpful to a home cook.
Karen Morse
I have to make this for dinner one of these days because reading the recipe made me crave for a serving of this lovely dish! I’m sure the husband’s going to be happy about it as well!
Nancy L
The Coq Au Vin looks fall-off-the-bone delicious! I’m glad you suggested marinating as I also believe that it makes a big difference in taste.
I don’t know what I would ever do without tomato paste. It adds so much flavor to my recipes!
I can’t wait to try this recipe!
Sarah Bailey
Now this is one amazing meal – I love that it is made for two as well, as sometimes it is hard to find things which I can make for just me and the other half.
Pam
This coq au vin looks great. I love the dish but I have never actually made it on my own before.
Brianne Tursi Manz
I wish we would have discovered this dish when we went to Paris a few months ago. It looks so delicious and the recipe looks easy enough to make!
Amber Myers
I love this dish! I’ve never tried to make it on my own. I just order it at restaurants. Maybe one day I’ll try it out.
Lori | The Kitchen Whisperer
Oh how I love a good Coq au vin! The coloring on your chicken and veggies are incredible! It just looks so rich and decadent. Definitely something perfect for a Sunday dinner with family and friends!
Alli Smith
I’m looking forward to making your drool-worthy Coq au Vin! My family loves chicken thighs and I appreciate the tip on getting the thighs crispy.
Nathan Ward
Fantastic recipe!
Thank you.
First time making this dish. Amazing flavor and texture. Make sure to heed his advice on searing chicken and caramelizing mushrooms. I can’t wait to try again.
Nate