Coq au Vin Recipe
Few classic French dishes capture rustic comfort and bold flavor quite like Coq au Vin. Imagine savory chicken thighs gently braised in rich red wine with smoky bacon, earthy mushrooms, sweet carrots, and aromatic herbs, all coming together in one pot. The result is a deep, velvety stew that’s every bit as impressive at a dinner party as it is on a cozy weeknight at home. This version celebrates tradition while keeping everything approachable — the kind of recipe you’ll end up making again and again.
Ingredients You’ll Need
Ingredients You’ll Need
Each ingredient in Coq au Vin truly matters, from the smokiness of bacon to the heartiness of chicken thighs, all working in harmony to deliver that signature depth of flavor. Get these simple items together, and you’re halfway to creating an unforgettable meal that looks as gorgeous as it tastes.
- Bacon: Adds irresistible smokiness and richness, forming the backbone of flavor for the entire dish.
- Chicken thighs: Their dark meat stays tender and juicy even through slow braising, perfect for soaking up all that luscious wine sauce.
- Salt and black pepper: Essential basics for seasoning at every step; don’t be shy, as this helps build layers of flavor.
- Mushrooms (cremini or white): These bring earthiness and umami, plus they absorb all the wonderful sauce.
- Yellow onion: Provides natural sweetness and body to the braise.
- Garlic: Offers aromatic depth and a subtle punch, bringing everything together.
- Tomato paste: Gives the sauce a touch of tang and beautiful color.
- Dry red wine (like Pinot Noir or Côtes du Rhône): The real star, this infuses the stew with robust flavor and that signature color.
- Low sodium chicken broth: Balances out the richness of the wine and creates just the right consistency.
- Fresh thyme: Adds woodsy, herbal notes that lift the whole dish.
- Fresh rosemary: Brings a fragrant, slightly piney aroma that pairs beautifully with the wine and chicken.
- Carrots: Naturally sweet, these absorb the braising liquid and add pop of color.
- Unsalted butter: Used to help thicken the sauce, adding creaminess and sheen.
- Flour: Combined with butter, this makes a quick roux to ensure your sauce is silky — not soupy.
- Fresh parsley: The perfect final touch, parsley adds brightness both in flavor and appearance.
How to Make Coq au Vin
Step 1: Cook the Bacon
Begin by heating a large pot or braiser over medium heat and give it a light spritz of non-stick spray. Add the bacon slices and cook until just crisp — you’re looking for deep color but not too much crunch. When golden, transfer the bacon to a paper towel-lined plate and pop it in the fridge for later. Don’t discard the bacon fat; it’s culinary gold and will enrich every step that follows.
Step 2: Sear the Chicken
Pat chicken thighs dry for an irresistibly crisp finish, then season both sides with salt and pepper. With the pot back on medium, lay down half the thighs, skin-side down, letting them sear undisturbed for about four minutes. Flip and cook two to three minutes more for gorgeous browning. Repeat with the other half, and set them aside — this caramelized crust ensures the chicken stays juicy and flavorful throughout.
Step 3: Sauté the Veggies
Turn the heat down to medium and toss in the sliced mushrooms. Sauté for about three minutes, then add the diced onion and cook three minutes more. Sprinkle in the minced garlic and stir for thirty seconds, just until fragrant — you don’t want it to burn. Dollop in the tomato paste and give everything a good stir, letting the paste cook until brick-red and toasty.
Step 4: Deglaze and Simmer the Sauce
Pour in the dry red wine, scraping up all those savory browned bits from the pot’s bottom. Add chicken broth, then stir in the fresh thyme and rosemary. Bring to a lively simmer, then lower the heat and let the mixture bubble gently for ten minutes. This reduces acidity and really melds the flavors for authentic Coq au Vin depth.
Step 5: Add Chicken and Carrots
Nestle the seared chicken thighs back into the pot, followed by the carrots. Gently stir to cover everything with the sauce, cover with a lid, and simmer for about forty-five minutes. Give everything a light stir halfway through; this slow braise allows the chicken to become wonderfully tender while the flavors deepen.
Step 6: Make the Roux
Toward the end of the braising time, melt butter in a small saucepan over medium heat, then stir in the flour. Keep stirring for a minute and a half until a pale, fragrant paste forms. Now, ladle about one and a half cups of liquid from the chicken pot into your roux, whisking briskly. It’ll thicken almost instantly, transforming into a creamy sauce.
Step 7: Finish the Dish
Pour the thickened sauce back into your chicken mixture, then crumble in the chilled bacon. Give it all a big stir: suddenly you have the rich, iconic sauce Coq au Vin is known for. Let it cook just a few minutes longer and get ready to indulge.
Step 8: Serve and Garnish
Ladle that beautiful stew into bowls or plates, shower with chopped parsley, and watch everyone swoon. It’s time to enjoy the fruits of your (very worthwhile) labor!
How to Serve Coq au Vin
Garnishes
A generous handful of freshly chopped parsley brings freshness and color that lights up each serving of Coq au Vin. You can also add a light zesting of lemon or a pinch of extra cracked black pepper for a little extra pop. If you have a fancy dinner in mind, slip in a sprig of fresh thyme right on top for a truly French finish.
Side Dishes
Traditionally, Coq au Vin loves a soft, buttery starch for soaking up its sumptuous sauce. Think creamy mashed potatoes, pillowy buttered egg noodles, or a simple hunk of crusty French bread. Steamed green beans or roasted Brussels sprouts add nice color and crunch to balance the richness, making every bite complete.
Creative Ways to Present
If you want to impress, try serving Coq au Vin in shallow bowls over a bed of creamy polenta or garlic mashed potatoes. Or, portion into individual ramekins for a rustic bistro vibe. For gatherings, offer the stew family-style in a big, enameled Dutch oven — it’s as much a feast for the eyes as for the palate.
Make Ahead and Storage
Storing Leftovers
Coq au Vin tastes even better the next day! Transfer leftovers to an airtight container once cooled and keep them refrigerated. The flavors deepen overnight, making for unbelievably tasty reheated meals.
Freezing
You can absolutely freeze Coq au Vin for future comfort food cravings. Place cooled portions in freezer-safe containers or heavy-duty zip-top bags, squeezing out as much air as possible. It will keep well for up to three months — just be sure to label and date for future reference.
Reheating
Reheat gently on the stovetop over medium-low, stirring occasionally until warmed through. Splash in a tablespoon or two of broth or water if the sauce needs loosening. If you’re reheating from frozen, let it thaw overnight in the fridge first for the best texture.
FAQs
Can I use chicken breasts instead of thighs for Coq au Vin?
You can, but chicken thighs are more forgiving and stay tender after the long simmer. Chicken breasts may dry out more easily, so adjust your cooking time and keep a close eye if you make the swap.
What type of wine should I choose?
Opt for a dry, medium-bodied red wine like Pinot Noir or Côtes du Rhône. Avoid anything too sweet or oaky — the wine should be good enough to drink, since its flavor defines the whole dish!
Do I have to marinate the chicken?
Traditional Coq au Vin sometimes calls for marinating the chicken in wine overnight, but this version gets plenty of flavor from a shorter cooking time and fresh aromatics. That said, an overnight marination won’t hurt if you want extra depth!
Can I make Coq au Vin in advance?
Absolutely! In fact, it tastes even better after resting. Feel free to make a day or two ahead and simply reheat before serving — that extra time lets all the flavors meld beautifully.
What’s the best pot to use for Coq au Vin?
A heavy Dutch oven or wide braiser works brilliantly, promoting even heat and giving you room to brown and simmer everything perfectly. If you don’t have one, any large, heavy-bottomed pot with a lid will do the trick.
Final Thoughts
If you love recipes that turn simple ingredients into something truly spectacular, you owe it to yourself to make Coq au Vin. This is a dish to share, savor, and return to whenever you crave both coziness and a little kitchen magic. Give it a try and let it become one of your favorites, too!
Print
Coq au Vin Recipe
- Total Time: 1 hour 35 minutes
- Yield: 6 servings 1x
- Diet: Non-vegetarian
Description
A classic French dish, Coq au Vin is a hearty chicken stew cooked in red wine and flavored with bacon, mushrooms, and aromatic herbs. This recipe yields tender chicken in a rich, flavorful sauce that is perfect for a cozy dinner.
Ingredients
For the Coq au Vin:
- 6 slices (6 oz) bacon
- 8 chicken thighs (3 1/2 to 4 lbs)
- Salt and black pepper
- 8 oz. cremini or white mushrooms, sliced thick
- 1 medium yellow onion, diced (1 1/2 cups)
- 4 garlic cloves, minced (4 tsp)
- 2 Tbsp tomato paste
- 2 cups dry red wine, such as Pinot Noir or Cotes du Rhone
- 2 1/2 cups low sodium chicken broth, homemade or store-bought, then more if needed
- 2 tsp chopped fresh thyme
- 2 tsp chopped fresh rosemary
- 3 medium carrots, peeled and chopped into 1-inch chunks
- 3 Tbsp unsalted butter
- 3 Tbsp flour
- 2 Tbsp chopped fresh parsley, for garnish
Instructions
- Cook Bacon and Brown Chicken: Cook bacon until crisp, set aside. Brown chicken thighs in bacon fat.
- Saute Vegetables: Saute mushrooms, onions, and garlic. Add tomato paste and cook briefly.
- Deglaze and Simmer: Add red wine, chicken broth, thyme, and rosemary. Simmer.
- Cook Chicken: Return chicken to pot with carrots. Simmer until chicken is tender.
- Thicken Sauce: Make a roux with butter and flour. Thicken sauce with liquid from pot.
- Combine and Serve: Add thickened sauce, bacon to the chicken. Garnish with parsley and serve.
Notes
- This dish tastes even better the next day as the flavors meld together.
- For a richer sauce, use a full-bodied red wine.
- Serve Coq au Vin with crusty bread or over mashed potatoes.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 3g
- Sodium: 780mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 39g
- Cholesterol: 190mg
Keywords: Coq au Vin, Chicken Stew, French Cuisine, Red Wine Chicken
