Coq au Vin Recipe
It doesn’t get more comforting or delicious than this traditional Coq au Vin Recipe! This classic French stew consists of tender chicken braised in red wine with bacon, mushrooms and pearl onions. It’s rustic yet elegant, it comes together in one pot, and recipe includes a gluten-free option!
Coq au Vin is a dish that’s very near and dear to my heart as it transports me back to my time in Paris, France many years ago.
I’d never tried this classic French stew prior to my trip, and I fell in love with it after one bite.
It’s very similar to my favorite Instant Pot beef bourguignon as it also includes red wine, bacon, mushrooms and pearl onions, but this recipe includes chicken instead of beef.
Its name literally translates to “rooster in wine”, although rooster is no longer used in most versions today.
This recipe is a rustic, yet elevated chicken stew that’s guaranteed to impress, and I love that it can be made entirely in advance.
It’s been one of my favorite meals to order out in French restaurants, and I’m thrilled that now I can make it in the comfort of my own home. 🙂
Table of contents
Why you’ll love this recipe
- Pure comfort food. It doesn’t get much more comforting than tender chicken braised in a flavorful red wine sauce with bacon, mushrooms and tender pearl onions!
- You can’t beat the classics. This traditional coq au vin is a classic for a reason, so I didn’t deviate too far from the original recipe.
- Great make ahead recipe. This is a great make ahead recipe for entertaining, holidays or meal prep, and it comes together in one pot.
- It’s freezer friendly. This meal tastes even better over time, making it the perfect freezer meal.
Recipe ingredients
This recipe doesn’t stray too far from Julia Child’s coq au vin recipe. There are a couple of simple variations, which I’ve elaborated on in the ingredient notes below.
Ingredient notes
- Chicken. Classic coq au vin typically includes chicken leg quarters, or a combination of chicken thighs and chicken drumsticks. I used chicken thighs as my family prefers them over drumsticks, but you can use your favorite cuts of chicken — even bone-in-chicken breasts work. See my post how to cut a whole chicken if you’d like to utilize an entire chicken for this recipe, cutting the bone-in breasts in half to create (8) pieces total (do not include the wings).
- Bacon. Bacon, or thick cut lardons, are a classic addition to this recipe. Sub the bacon with pancetta or even prosciutto if desired.
- Mushrooms. I’ve used 1 lb. of mushrooms in this recipe because we love them and they add great flavor and texture. You can certainly get away with using half a pound if you prefer. Use baby bella or white button mushrooms, then trim the tough end of the stems and either halve or quarter them depending on their size.
- Onion/pearl onions. There are two types of onions in this recipe. A yellow onion is chopped and sautéed in the stew to provide flavor to the dish. Pearl onions are optional but highly recommended as they really make this dish special. You can use fresh pearl onions, which need to be peeled, or use thawed frozen pearl onions as a time saver.
- Carrots. Big, tender chunks of carrot make any stew better in my opinion, as they add great flavor and color. They’re not traditional in coq au vin, so they’re optional.
- Red wine. Use a good, drinkable quality red wine such as Pinot Noir for the braising liquid. For bonus points, marinate the chicken in the red wine while you prep your ingredients, or up to a few hours or overnight.
- Chicken stock. Adds flavor and additional liquid for the red wine sauce. Use my homemade chicken stock or your favorite store bought brand.
- Flour. You’ll need 1/4 cup of all purpose flour to thicken the red wine sauce. If you are gluten intolerant, omit the flour and use 2 tablespoons of cornstarch instead. See the recipe notes for further instructions.
- Tomato paste. Adds great depth of flavor to the sauce.
- Worcestershire sauce. Adds umami flavor to the sauce. Sub with soy sauce, tamari or coconut aminos if desired.
- Herbs. Fresh thyme and bay leaf add herbal notes to the stew. Sub fresh thyme with 1 1/2 teaspoons of dried thyme.
How to make coq au vin
There are a few steps involved in this coq au vin recipe, but they’re all incredibly easy.
The chicken may be marinated in the red wine and chicken stock while you prep your ingredients, or up to a few hours or overnight to add more flavor. This step can be skipped to save some time.
Pro tip: Use a good, drinkable quality of red wine such as Pinot Noir for the braising liquid as it is the foundation of the sauce.
See the recipe card below for full instructions.
- Season the chicken and marinate it in the wine and chicken stock while you prep the vegetables, or up to a few hours or even a day in advance. This step is optional.
- Cook the bacon until crisp, then remove from the pan and place on a paper towel lined plate.
- Remove the chicken from the marinade (do not discard the marinade) and blot it dry very well with paper towels. Brown the chicken on both sides in two batches as necessary. This step renders the fat from the skin and creates a fond, or flavorful brown bits at the bottom of the pan.
- Sauté the onions for 4-5 minutes until softened. If at any time the fond on the bottom of the pan looks like it’s starting to burn, add a tablespoon or so of water and scrape the bits off the bottom and resume cooking. Add the mushrooms and cook 5 minutes until the liquid has evaporated, scraping the bits from the bottom of the pan, then add the garlic and carrots and cook 1 minute more.
- Add the flour and stir to coat the vegetables. Cook for 1 minute or so until fragrant, stirring constantly. Add the wine and chicken broth to the pot and scrape the bottom of the pan well. Add the tomato paste, Worcestershire and stir well to combine. Bring to a boil, then reduce the heat to medium low and stir in the bacon and pearl onions (if using fresh). Nestle the chicken in and spoon the liquid over the top. Add the bay leaf and thyme and cover.
- Simmer for 45 minutes or until a meat thermometer inserted into the thickest part of the thighs registers 175 degrees.
FAQs
Coq au Vin is a hearty French stew consisting of tender chicken braised in a red wine sauce with bacon, mushrooms and pearl onions.
Its name translates to “rooster in wine” as the original dish included rooster. Today, chicken quarters or a combination of chicken thighs and drumsticks are used.
The stew originated in Burgandy, France, and Pinot Noir is typically used as the braising liquid. Other variations include white wine or champagne, and are referred to as coq au vin blanc (or chicken in white wine).
“Coq” is pronounced “coke”, like the soda. “Au” is pronounced “oh”, and “vin” is pronounced “van” with an “ah” sound.
Put it all together and you have “coke-oh-vahn”!
While I do recommend marinating the chicken in the red wine for added flavor, you can skip this step if you’re short on time.
A good, drinkable quality red wine such as Pinot Noir is perfect for coq au vin. You can also use a Syrah or any full-bodied red wine.
Use white wine or champagne for Coq au Vin Blanc.
Pancetta or even prosciutto may be substituted for the bacon.
Insert a meat thermometer into the thickest part of the chicken without touching bone. Chicken thighs and drumsticks should register at 175 degrees, or chicken breast should register at 165 degrees.
If the sauce is too thin, simply cook the stew for a few minutes longer with the lid off to reduce it down to the desired consistency.
If your sauce is too thick, simply stir in a bit more chicken stock.
Chicken coq au vin is a great make ahead meal because the flavors develop even more over time. Make it a day or two ahead, or even freeze it for up to 3 months.
Serving suggestions
If you’re wondering what to serve with coq au vin, you’re in luck! I have some delicious ideas for you to choose from below.
- Coq au vin is very hearty all on it’s own, so it’s perfect served with a fresh butter lettuce salad or side of air fryer broccoli.
- Serve it with warm, crusty bread to soak up the incredible red wine sauce.
- It’s wonderful served over mashed potatoes, or go with mashed cauliflower for a nice low carb option.
- Serve it over instant pot polenta or your favorite pasta.
Recipe notes
- Pro tip: Use a good, drinkable quality of red wine such as Pinot Noir for the braising liquid as it is the foundation of the sauce.
- If using frozen pearl onions, be sure they’re completely thawed. You can either add them to the pot during the last 15 minutes of cooking time, or microwave them until tender and add them at the end.
- Let the stew stand at room temperature for a bit before serving if desired as this will allow excess fat to rise to the top. You can either skim it off with a spoon or blot it with paper towels.
- Store for up to 3 days in the refrigerator, or cool it completely and freeze for up to 3 months.
- Gluten-free option. Omit the flour and use coconut aminos in place of Worcestershire sauce. When the chicken is done, remove it from the pan. Combine 2 tablespoons cornstarch with 2 tablespoons of water and stir until combined. With the heat on medium low, stir the cornstarch slurry in a steady stream. Stirring constantly, cook until thickened, about 2-3 minutes.
More stew recipes you’ll love
- Instant Pot Guinness beef stew
- Pork stew by Gonna Want Seconds
- Ratatouille
Coq au Vin Recipe
Equipment
Ingredients
- 8 chicken thighs skin trimmed; season with salt and pepper. sub half with chicken drumsticks if desired
- 2 cups dry red wine such as pinot noir; drinkable quality
- 1 cup chicken stock
- 4 slices thick cut bacon cut into large pieces
- 1 medium onion chopped
- 16 ounces mushrooms halved or quartered, depending on size
- 6 cloves garlic minced
- 2 medium carrots cut into 1" pieces
- 1/4 cup all purpose flour see recipe notes for gluten-free option
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce sub with soy sauce, tamari or coconut aminos
- 1 bay leaf
- 1 large sprig thyme or 1 1/2 teaspoons dried
- 1 cup pearl onions peeled if fresh, thawed completely if frozen
- salt and pepper, to taste
Instructions
- Place the seasoned chicken thighs in a large bowl. Add the wine and chicken stock, making sure that the chicken is submerged in the liquid. Marinate while you prep the vegetables or up to overnight. This step is optional but recommended!8 chicken thighs, 2 cups dry red wine, 1 cup chicken stock
- In a large Dutch oven or pan, cook the bacon over medium heat until crisp. Remove it from the pan using a slotted spoon and place on a paper towel lined plate. Do not discard the bacon grease as you will use it to brown the chicken.4 slices thick cut bacon
- Remove the chicken from the wine marinade and pat completely dry with paper towels (do not discard the wine!). Heat the pan with the bacon grease to medium high and once sizzling, add the chicken skin side down (you may need to do this in 2 batches as you don't want to crowd the pan). Flip the chicken when the skin is golden brown and it releases easily from the pan, and cook 2 more minutes on the other side. Transfer to a plate and set aside. This step renders the fat from the skin and creates a fond, or flavorful brown bits at the bottom of the pan.
- Remove all but 2 tablespoons of the fat from the pan and reduce the heat to medium. Add the onion and cook for 4-5 minutes until softened. If at any time the fond on the bottom of the pan looks like it's starting to burn, add a tablespoon or so of water and scrape the bits off the bottom and resume cooking. Add the mushrooms and cook 5 minutes until the liquid has evaporated, scraping the bits from the bottom of the pan, then add the garlic and carrots and cook 1 minute more.1 medium onion, 16 ounces mushrooms, 6 cloves garlic, 2 medium carrots
- Add the flour and stir to coat the vegetables. Cook for 1 minute or so until fragrant, stirring constantly. Add the wine and chicken broth to the pot and scrape the bottom of the pan well. Add the tomato paste and Worcestershire and stir well to combine. Bring to a boil, then reduce the heat to medium low and stir in the bacon and fresh pearl onions (if using frozen, add them during the last 15 minutes of cooking time). Nestle the chicken in the pot and spoon the liquid over the top. Add the bay leaf and thyme and cover. Simmer for 45-50 minutes or until the vegetables are tender and a meat thermometer inserted into the thickest part of the thighs registers 175 degrees.1/4 cup all purpose flour, 2 tablespoons tomato paste, 1 tablespoon Worcestershire sauce, 1 bay leaf, 1 large sprig thyme, 1 cup pearl onions
- If the liquid is a bit thin, continue cooking for a few minutes longer with the lid off to reduce the sauce to the desired consistency. Remove the bay leaf and thyme sprig and adjust the seasoning as needed. Enjoy!salt and pepper, to taste
Notes
- Pro tip: Use a good, drinkable quality of red wine such as Pinot Noir for the braising liquid as it is the foundation of the sauce.
- If using frozen pearl onions, either add them to the pot during the last 15 minutes of cooking time, or microwave them until tender and add them at the end.
- Let the stew stand at room temperature for a bit before serving if desired as this will allow excess fat to rise to the top. You can either skim it off with a spoon or blot it with paper towels.
- Store for up to 3 days in the refrigerator, or cool it completely and freeze for up to 3 months.
- Gluten-free option. Omit the flour and use coconut aminos in place of Worcestershire sauce. When the chicken is done, remove it from the pan. Combine 2 tablespoons cornstarch with 2 tablespoons of water and stir until combined. With the heat on medium low, stir the cornstarch slurry in a steady stream. Stirring constantly, cook until thickened, about 2-3 minutes.Â
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
