This timeless coq au vin recipe transforms humble chicken into an elegant French masterpiece that’s surprisingly simple to master. With tender chicken braised in rich red wine alongside pearl onions, mushrooms, and smoky bacon, this coq au vin delivers restaurant-quality flavors right from your home kitchen. Perfect for impressing dinner guests or treating your family to something special, this classic coq au vin recipe serves four and takes just over an hour from start to finish.
SERVES: 4 | PREP: 20 MIN | COOK: 45 MIN | TOTAL: 65 MIN
Ingredients for Coq au Vin
Main Components
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken thighs (bone-in, skin-on) | 8 pieces (about 3 lbs) | Pat completely dry |
| Thick-cut bacon | 6 strips | Cut into 1-inch pieces |
| Pearl onions | 1 lb | Peeled (see tip below) |
| Button mushrooms | 8 oz | Quartered |
| Dry red wine | 3 cups | Burgundy or Pinot Noir preferred |
| Chicken stock | 1 cup | Low-sodium |
| Tomato paste | 2 tablespoons | Concentrated flavor base |
Aromatics & Seasonings
| Ingredient | Amount | Purpose |
|---|---|---|
| Garlic cloves | 4 large | Minced |
| Fresh thyme sprigs | 6 sprigs | Tied in bundle |
| Bay leaves | 2 leaves | Remove before serving |
| All-purpose flour | 3 tablespoons | For thickening |
| Butter | 3 tablespoons | Divided use |
| Salt | 1 teaspoon | To taste |
| Black pepper | 1/2 teaspoon | Freshly ground |
| Fresh parsley | 1/4 cup | Chopped for garnish |
Step-by-Step Coq au Vin Instructions
Phase 1: Preparation (10 minutes)
Step 1: Remove chicken from refrigerator 30 minutes before cooking to bring to room temperature. Pat each piece completely dry with paper towels – this ensures proper browning. Season generously with salt and pepper on both sides.
Step 2: Cut bacon into 1-inch pieces using kitchen shears for easier handling. This size prevents burning while allowing proper fat rendering.
Step 3: Peel pearl onions by blanching in boiling water for 2 minutes, then shocking in ice water. The skins will slip off easily. Trim root ends but leave onions whole.
Step 4: Quarter mushrooms through the stem end, keeping pieces uniform for even cooking. Mince garlic and tie thyme sprigs together with kitchen twine for easy removal later.
Phase 2: Building the Base (15 minutes)
Step 5: Heat a heavy Dutch oven or large braising pan over medium heat. Add bacon pieces and cook for 6-8 minutes, stirring occasionally, until crispy and fat renders. You should have about 3 tablespoons of bacon fat.
Step 6: Remove crispy bacon with slotted spoon to paper towel-lined plate. Leave rendered fat in pan – this adds incredible flavor to your coq au vin.
Step 7: Increase heat to medium-high. Working in batches to avoid overcrowding, brown chicken pieces skin-side down first. Don’t move them for 4-5 minutes – listen for steady sizzling. This creates the golden crust that makes coq au vin special.
Step 8: Flip chicken and brown other side for 3-4 minutes. Remove to large plate. The chicken won’t be cooked through yet – that happens during braising.
Phase 3: Creating the Sauce (10 minutes)
Step 9: Reduce heat to medium. Add pearl onions to same pan with bacon fat. Cook for 5 minutes, turning occasionally, until lightly golden. The onions should still hold their shape.
Step 10: Add quartered mushrooms and cook for 3-4 minutes until they release moisture and start to brown. Don’t stir too frequently – let them develop color.
Step 11: Push vegetables to one side of pan. Add minced garlic to empty space and cook for 30 seconds until fragrant. Stir in tomato paste and cook for 1 minute, letting it darken slightly.
Step 12: Sprinkle flour over vegetables and stir to combine. Cook for 2 minutes to eliminate raw flour taste. This mixture will thicken your coq au vin sauce beautifully.
Phase 4: Braising the Coq au Vin (20 minutes)
Step 13: Slowly pour in red wine while stirring constantly to prevent lumps. Scrape up any browned bits from bottom of pan – these add tremendous flavor to your coq au vin.
Step 14: Add chicken stock, thyme bundle, bay leaves, and crispy bacon back to pan. Bring mixture to gentle simmer – you should see small bubbles breaking the surface, not a rolling boil.
Step 15: Nestle chicken pieces skin-side up into simmering liquid. The liquid should come about halfway up the chicken pieces. If needed, add more stock or wine.
Step 16: Cover with tight-fitting lid and transfer to 350°F oven, or continue on stovetop at gentle simmer. Cook for 25-30 minutes until chicken reaches internal temperature of 165°F.
Phase 5: Finishing Touches (5 minutes)
Step 17: Remove thyme bundle and bay leaves from your finished coq au vin. Taste sauce and adjust seasoning with salt and pepper as needed.
Step 18: In small bowl, mash 2 tablespoons soft butter with 1 tablespoon flour to create beurre manié. Stir this mixture into simmering sauce to add glossy richness.
Step 19: Let coq au vin rest for 5 minutes off heat. This allows flavors to meld and sauce to thicken slightly.
Step 20: Garnish with fresh chopped parsley just before serving. The bright green color provides beautiful contrast to the rich, dark coq au vin.
Chef’s Notes for Perfect Coq au Vin
Wine Selection: Use a wine you’d drink – the flavor concentrates during cooking. Burgundy is traditional for coq au vin, but any dry red wine works beautifully.
Chicken Choice: Dark meat stays moist during braising better than white meat. Bone-in, skin-on thighs are ideal for authentic coq au vin texture.
Make-Ahead Magic: Coq au vin actually improves overnight. Cool completely, refrigerate, then reheat gently the next day for even better flavor development.
Bacon Alternatives: Pancetta or thick-cut ham can substitute for bacon in this coq au vin recipe, though bacon provides the most authentic taste.
Nutrition Information
Per Serving: Calories: 485 | Protein: 42g | Carbs: 18g | Fat: 28g | Fiber: 3g | Sodium: 890mg
Coq au Vin Variations
Coq au Vin Blanc: Replace red wine with dry white wine (Chardonnay or Sauvignon Blanc) and add heavy cream in final 5 minutes for elegant twist on classic coq au vin.
Herb-Crusted Version: Mix fresh herbs like rosemary and sage with breadcrumbs, then sprinkle over chicken during last 10 minutes of cooking for textural contrast.
Vegetable-Forward Coq au Vin: Add carrots, celery, and leeks alongside mushrooms. This heartier version pairs wonderfully with other rustic dishes like chicken cacciatore for Italian-inspired dinner parties.
Moroccan-Spiced Twist: Incorporate warm spices like cinnamon and cumin for fusion approach. This technique works beautifully in other braised chicken dishes like Moroccan spiced chicken thighs.
Storage & Reheating Your Coq au Vin
Refrigerator Storage: Cool coq au vin completely before transferring to airtight containers. Properly stored, it keeps for 3-4 days refrigerated.
Freezing Instructions: Coq au vin freezes well for up to 3 months. Freeze in portion-sized containers for easy reheating.
Reheating Method: Thaw overnight if frozen. Reheat gently in covered Dutch oven over low heat, adding splash of wine or stock if sauce seems too thick.
Food Safety: Always reheat coq au vin to internal temperature of 165°F before serving to ensure food safety.
Troubleshooting Common Coq au Vin Problems
Problem 1 – Thin Sauce: If your coq au vin sauce seems watery, remove chicken and vegetables. Simmer sauce uncovered for 5-10 minutes to reduce and concentrate flavors.
Problem 2 – Tough Chicken: Undercooked chicken feels rubbery. Continue braising covered for additional 10-15 minutes, checking internal temperature reaches 165°F.
Problem 3 – Burnt Bottom: If you smell burning during cooking, immediately remove from heat. Transfer contents to clean pan, leaving burnt bits behind. Your coq au vin can usually be saved.
Problem 4 – Overly Salty: Balance salty coq au vin by adding splash of red wine or unsalted chicken stock. Taste and adjust gradually.
Problem 5 – Wine Too Strong: If wine flavor overwhelms, add tablespoon of brown sugar or honey to mellow the acidity in your coq au vin.
Equipment Essentials for Coq au Vin
- Heavy Dutch Oven (5-6 quart capacity)
- Tongs for turning chicken safely
- Slotted Spoon for removing bacon and vegetables
- Sharp Chef’s Knife for prep work
- Cutting Board (separate for raw chicken)
- Measuring Cups for wine and stock
- Kitchen Twine for herb bundle
- Meat Thermometer for doneness checking
Shopping List for Coq au Vin
Meat Counter
- Chicken thighs, bone-in skin-on (3 lbs)
- Thick-cut bacon (6 strips)
Produce Section
- Pearl onions (1 lb)
- Button mushrooms (8 oz)
- Fresh thyme (1 package)
- Fresh parsley (1 bunch)
- Garlic (1 head)
Pantry/Dry Goods
- All-purpose flour
- Bay leaves
- Salt and pepper
- Tomato paste
Wine/Beverage Section
- Dry red wine (750ml bottle)
- Chicken stock (32 oz carton)
Dairy Section
- Butter (1 stick)
Success Secrets for Restaurant-Quality Coq au Vin
1. Temperature Control: Maintain gentle simmer throughout braising. Vigorous boiling makes chicken tough and breaks delicate sauce.
2. Proper Browning: Don’t rush the browning phase. Well-browned chicken creates foundation flavors that make coq au vin exceptional.
3. Wine Quality: Never cook with wine you wouldn’t drink. Poor wine creates poor-tasting coq au vin, regardless of technique.
4. Resting Time: Let finished coq au vin rest off heat for 5-10 minutes. This allows sauce to thicken naturally and flavors to harmonize.
5. Garnish Timing: Add fresh parsley just before serving to maintain bright color and fresh flavor that complements rich coq au vin perfectly.
