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.
Bonnie
WOW! This was the best chicken Ive ever cooked! Tasted like it came out of a restaurant. It was worth the effort! For those of you who casually cook like me and typically come across average recipes that need to be modified to add more flavor, there are NO modifications needed for flavor!
Chef Dennis Littley
thank you for the great review, Bonnie! I’m very happy to hear you enjoyed the Coq au Vin
Joe.
Just made this for our lockdown culinary tour of Europe, France tonight, absolutely Delicious!
Chef Dennis Littley
thanks for taking the time to leave a comment and the great review Joe!
Josh
Oh my……amazing flavor and aesthetics!
Chef Dennis Littley
I’m happy to hear you enjoyed the dish!
Hugo ramirez
Coq au vin
It’s a very delicious meal, I cook it at the restaurant where I ve worked, owners like food
Haroldhalmurrayjr@
I worked in france forha two years. Made this every week. Delicious.
Amy Dong
Coq au Vin is 100% on my list this fall. I had it at a dinner party last fall, and haven’t stopped thinking about it since 🙂 It’s so tender, flavorful, and just perfect for these chillier evenings.
Gail
This coq au vin dish absolutely takes me back to France! It sounds divine. Can’t wait to make this for a date night.
Debbie
This Coq Au Vin took a little preparation but it was so worth it . I really think marinating the chicken overnight was the secret. This was the perfect saturday meal for my husband and I . We enjoyed it with our favorite red wine and crusty bread. Thank you for such a beautiful recipe.
Chef Dennis Littley
thank you for such a great review, Debbie. Coq au Vin is one of the more time-consuming recipes on my blog but the results are definitely worth it. I’m glad you enjoyed a wonderful Saturday night dinner with your husband!
Rebecca Blackwell
I used to make Coq Au Vin years ago when our kids were younger and still living at home. We all loved it… I would make an “event” out of it, setting the table with the nice plates and letting the kids sip their drinks from wine glasses. So much fun. Now that my husband and I are empty nesters, I hadn’t made it in a while. But, I came across this recipe and it inspired me. Not only is it delicious, it’s the perfect amount for the two of us. Thanks for bringing Coq Au Vin back into my life!
Marisa F. Stewart
Our dear Julia made this recipe a household name. I haven’t made it before but reading your post and seeing the photos make me want to grab our chicken and get a move on. I like the idea of having for two — Hubby and I are going to make this for our date night in.
Veronika
What a great comforting meal for a cold night like today! I’ve never made it before, but it sounds so tasty! Will save the recipe to make later this week!
Carrie | Clean Eating Kitchen
I haven’t made coq au vin for too long! It’s such a cosy classic dish. Looks like a great recipe, will be giving it a go REALLY soon!
Ruth I
I wish I could make something as beautiful as this! It looks so delicious!
Melanie Walsh
This sounds like the perfect meal for cooler days, surrounded by family and friends. We host a Friendsgiving each year. Since it’s not quite Thanksgiving, I feel comfortable veering away from the traditional turkey dinner. This would be perfect.
Marysa
I am not familiar with this dish, but it sounds hearty and perfect for the upcoming fall/winter months. Also would be a great dish for Thanksgiving!