There's something about a slow-braised chicken dinner that makes everything feel right. This Coq Au Vin Recipe is one of those dishes that fills your kitchen with the kind of aroma that pulls everyone to the table before you even call them. Red wine, tender chicken, mushrooms, and that deep, savory richness you only get from a recipe with soul.
I first made this years ago after a trip to a little bistro in the countryside, and I've been hooked ever since. It's fancy enough for guests but cozy enough for a Tuesday night when you just want something warm and satisfying.
Why You'll Love This Coq Au Vin Recipe
This classic coq au vin is the kind of comfort dinner that looks impressive but doesn't ask much from you. The chicken gets so tender it practically falls off the bone, and the red wine sauce? Rich, velvety, and just the right amount of fancy without being fussy. My husband always says it tastes like fine dining at home, and honestly, he's not wrong.
This coq au vin recipe is perfect for cozy dinner nights or when you want to wow someone without spending all day in the kitchen. Plus, it uses ingredients you probably already have, which makes it even better. If you love braised chicken dinner ideas or rustic dishes with real flavor, this one's for you.
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What You'll Need
This coq au vin recipe keeps things simple. You'll need chicken thighs, a good red wine, some mushrooms, onions, and a few pantry basics to bring it all together. Nothing complicated, nothing fancy that you have to hunt down at three different stores. Just real ingredients that make a real meal. Check the recipe card for exact amounts and full instructions.
Main Ingredients
- 6 bone-in, skin-on chicken thighs (about 2.5 pounds)
- 2 cups dry red wine (Pinot Noir or Burgundy work beautifully)
- 8 ounces mushrooms, quartered (button or cremini)
- 1 cup pearl onions, peeled (or 3 shallots, sliced)
- 4 strips bacon or pancetta, chopped
- 2 cups chicken broth
- 4 cloves garlic, minced
- 3 sprigs fresh thyme
- 2 bay leaves
- 3 tablespoons all-purpose flour
- 2 tablespoons butter
- 1 teaspoon salt
- ½ teaspoon black pepper
Optional Extras
You can toss in some carrots for sweetness or a splash of brandy if you're feeling bold. Fresh parsley at the end adds a nice pop of color and makes the whole dish look restaurant-worthy.
How to Make Coq Au Vin
Prep the Chicken
Pat your chicken thighs dry with paper towels and season them generously with salt and pepper on both sides. This helps the skin get golden and crispy when you sear it, which is where all that flavor starts building.
Cook the Bacon
In a large Dutch oven or heavy pot over medium heat, cook the bacon until it's crispy and the fat has rendered out. Remove it with a slotted spoon and set it aside, but keep that flavorful fat in the pot. You'll use it to brown the chicken.
Sear the Chicken
Working in batches so you don't crowd the pan, place the chicken thighs skin-side down in the hot bacon fat. Let them sear without moving them for about 5 minutes until they're deeply golden brown. Flip and brown the other side for another 3 minutes. Don't rush this part. That caramelization is everything. Remove the chicken and set it aside on a plate.
Sauté the Vegetables
In the same pot, add the mushrooms and pearl onions. Let them cook for about 4 minutes, getting some color and soaking up all those browned bits from the chicken. Toss in the minced garlic and cook for another minute until fragrant.
Q: Can I use white wine instead of red wine in coq au vin?
Technically yes, but it changes the dish completely. Red wine gives you that deep, rich flavor that makes coq au vin what it is. White wine works for lighter chicken dishes, but for this classic French recipe, stick with red for the authentic taste.
Add Wine and Broth
Pour in the red wine and chicken broth, scraping up any stuck bits from the bottom of the pot with a wooden spoon. Those bits are pure flavor gold. Add the thyme sprigs, bay leaves, and cooked bacon back in. Bring the mixture to a simmer.
Braise the Chicken
Nestle the chicken thighs back into the pot, arranging them skin-side up so they stay crispy. Cover with a lid and reduce the heat to low. Let it braise gently for about 45 minutes to an hour until the chicken is fall-off-the-bone tender and the sauce has reduced and thickened into something beautiful.
Finish the Sauce
If your sauce needs thickening, mix the butter and flour together into a smooth paste. Whisk it into the simmering sauce and let it cook for another 5 minutes until silky and thick. Taste and adjust the seasoning with more salt and pepper if needed. Remove the thyme sprigs and bay leaves before serving.
Aliana's Top Tip
Don't skip the searing step, no matter how tempting it is to throw everything in and let it go.
That golden crust on the chicken and the caramelized bits stuck to the pot are what make this dish unforgettable.
My sister tried to shortcut it once and called me complaining the flavor was flat. She learned her lesson.
Sear first, thank me later.
Also, use a wine you'd actually drink because you'll taste it in every bite.
Ingredient Substitutions & Variations
You can swap chicken thighs for drumsticks or even a whole cut-up chicken if that's what you have on hand. If pearl onions feel like too much work, use chopped shallots instead. No fresh thyme? Dried works fine, just use about a teaspoon.
And if you want to make slow cooker coq au vin, brown everything first on the stovetop, then transfer it all to your slow cooker and let it go on low for about six hours. This coq au vin recipe is flexible enough to work with what you've got.
Storage & Reheating Instructions
This coq au vin recipe gets even better the next day once all the flavors have had time to get cozy together. Store it in an airtight container in the fridge for up to three days. Reheat it gently on the stovetop over low heat, adding a splash of chicken broth if the sauce has thickened too much.
You can also freeze it for up to three months. Just thaw it overnight in the fridge before reheating, and it'll taste just as good as the day you made it.
Follow Aliana on Pinterest →What to Serve With Coq Au Vin Recipe
This chicken coq au vin pairs beautifully with crusty French bread, buttery mashed potatoes, or egg noodles to soak up all that gorgeous sauce. My family loves it with roasted root vegetables on the side, especially in the colder months. Sometimes I'll throw together a simple green salad with a light vinaigrette to balance the richness. Whatever you choose, make sure it can handle that incredible sauce from this coq au vin recipe because you won't want to waste a drop.
FAQs About Coq Au Vin Recipe
Can I make coq au vin ahead of time?
Absolutely. In fact, it tastes even better the next day once the flavors have had time to marry and deepen. Just reheat it gently on the stovetop before serving, and you're golden.
Is coq au vin the same as chicken in red wine?
Basically, yes. Coq au vin translates to "rooster in wine" in French. It's a traditional French chicken dish braised low and slow in red wine with mushrooms, onions, and bacon. The long cooking time makes the meat incredibly tender and the sauce deeply flavorful.
Can I use chicken breasts instead of thighs?
You can, but thighs stay much more tender and flavorful during the long braise. Breasts can dry out if you're not careful with the timing. Thighs are more forgiving and give you that melt-in-your-mouth texture.
What kind of wine should I use for coq au vin?
Use a dry red wine you'd enjoy drinking on its own. Pinot Noir, Merlot, or a Burgundy work beautifully. The general rule is simple: don't cook with anything you wouldn't drink. The better the wine, the better your sauce will taste.
More Recipes You'll Love
If you enjoyed this rustic comfort meal, you'll absolutely love these other impressive dinner recipes from my kitchen. My Beef Bourguignon brings that same French warmth with tender beef and vin rouge. The Chicken Cacciatore has similar braised dishes vibes with an Italian twist. And if you're into recipes using wine, my Braised Short Ribs are a total crowd-pleaser. For lighter options, try my Lemon Herb Roasted Chicken or Garlic Butter Salmon. All of these fall under my DINNER collection where I share the best dinner recipes that bring people together.
Made it your way? I'd love to see it! Tag @AlianaRecipes on Pinterest and show off your delicious version.
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Pairing
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