Coq au Vin is a Classic chicken stew loaded with flavor. This rustic provincial stew is 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 just to celebrate life any time of the year.
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If you’ve ever had Coq Au Vin, then you understand how I feel about this classic French stew. The rustic Provençal 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 making it, it’s not difficult to make, and you don’t need a long list of hard-to-find 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 variations of this farmhouse dish in many regions of France 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.
Ingredients
Gather the ingredients to prepare our Coq au Vin recipe. Culinary professionals call this the “Mise en Place,” which means “everything in its Place.”
Setting up your ingredients not only helps speed up the cooking process but also ensures you have all the necessary ingredients on hand to make the recipe.
Since I’m using easily accessible ingredients, I’ve swapped out the lardons for bacon. I suggest trying to find fresh herbs for this dish. These days, they can usually be found in any chain grocer’s produce section, conveniently packed in small plastic containers.
I 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 significantly enhance the flavor, but I always prefer to marinate overnight whenever possible. Use a Ziplock bag and squeeze out all the air as you seal it. Place it in your fridge overnight (on a plate, just in case it leaks), massaging the bag a few times during the process.
Chef Tips
There’s not much to the dish in terms of difficulty. However, there are two points I’d like to emphasize.
Braise the chicken pieces without moving them for 7-8 minutes to achieve crispness on the skin, and sauté the mushrooms for at least 10 minutes to allow them to caramelize, building deep, rich flavors in the process.
Coq au Vin is typically served with parslied buttered baby potatoes, but my wife prefers mashed potatoes, so I made a compromise and served buttery mashed potatoes alongside this dish.
Recipe FAQ’s:
Coq au vin has a rich, complex, earthy, aromatic flavor.
Red Burgundy is my first choice of wine for making coq au vin, but any light-to-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.
Sid Kardash says
I have often dreamed of dining on Coq au Vin and your recipe may just be the answer to my quest. The possible stumbling block for me is the addition of bacon in the recipe. Now this may be a critical component, but I am wondering how I may procede without the bacon ,kosher cook wannabees and potential Moslem chefs notwithstanding. I look forward to your suggestion.
Sid,Toronto ON
Chef Dennis Littley says
Although it will alter the taste slightly, leaving the bacon out won’t be a game changer. The deep rich flavors come from caramelizing the mushrooms and the fat from the chicken skin.
Barbara says
The smell is amazing. Dinner tonight. Cannot wait! Thank you for the share.
Sirlei Ribeiro says
I have been cooking this dish, with the exception of the flour balls at the end, since 2018 and my husband falls in love with me again every time. Chef Dennis is mine, I don’t share him with no one. Lots os love Chef Dennis.
Ann Davis-Rowe says
Loved this! We are accustomed to sizing down recipes but didn’t have to do any math, which is a double win. Thank you!
Aung San Win says
Excelelte Chef
Nancy says
This is absolutely delicious! I’ve used other recipes for Coq Au Vin before but this one is by far the best! I’ve used both Cabernet Sauvignon & Pinot Noir . It’s definitely better when you marinate the chicken overnight. Well described instructions make it easy to make. Thanks Chef Dennis! I’ve only discovered you but keep coming back because it’s spot on restaurant quality!
Chef Dennis Littley says
Thank you for the kind words and great review Nancy! I love helping people create delicious restaurant-style dishes in their own kitchen!
Michelle Kiley says
I’ll be making this with skinless and boneless thighs because that’s all my grocery store had in stock. Should I make any adjustments?
Chef Dennis Littley says
Just sear both sides of the thighs, it won’t take as long since they’re skinless and boneless.
Sirlei Silveira says
English is my second language but let me tell you something; I never failed following English written recipe like I always do on my native language. What I’m trying to say is that I make this dish every month and my husband falls in love with me every time. Thanks to you chef.
Chef Dennis Littley says
Thank you for your comment and I’m happy to hear you and your husband have been enjoying my Coq au Vin!
Debra says
Hello Chef Dennis-
Thank you so much for all your fabulous recipes and detail!
Quick question: can I make this with beef or with boneless chicken breasts? If so-what type of beef? I despise meat on bones (I’m a bit weird). You probably haven’t swapped the chicken thighs for either beef or boneless breasts -but, I thought I’d ask.
Thank yoi
Chef Dennis Littley says
you could use boneless chicken breasts but they would be really tough cooking that long. You could use boneless thighs, they would hold up better. You could use beef (chuck) but it would need to cook around 2.5 hours for it to be tender enough.
Your other option is to make the dish without the chicken and grill or pan-sear the boneless (marinated) chicken breasts and serve them with the sauce
Gerrette Bitetti says
Hello, hello!
This recipe sounds fabulous! I typically make mine with white wine, celery and likes for a spring version which is easy to make a day ahead for guests.
I am planning on making this burgundy and traditional version for New Years Eve. Question is, how would you advise to make this ahead of time? I’d rather be enjoying our lockdown with our kids than cooking away on New Years Eve.
Chef Dennis Littley says
you can make this the day before and reheat in the oven. You may just need to adjust the sauce and freshen up the dish with some fresh herbs and garnishes.
Craig says
Perfect timing Chef, I’ve got a bag of frozen pearl onions I’ve been wanting to cook and now have your recipe to use them! We have Boordy Vineyards here in Maryland and I’ll let you know how it turned out…but I think we already know it will be fantastic!
Thank you Chef!
Audre says
This is a fantastic recipe. Full of flavor and instructions were easy to follow. Thank you
Tavia says
So Good! Will be my second time making it tonight. 20 minutes marinating the chicken was enough for flavour the first time, will try marinating for longer this time. This is seriously Delectable. I made creamy rosemary mashed potatoes and used the extra sauce from this recipe as the gravy. This is quite the process to make, but if you have the time and enjoy cooking, it is well worth it. Also, when you make the little flour butter balls, make extra and freeze them for the next time you make this recipe!!
Chef Dennis Littley says
Thanks for the comment and great review Tavia. It is a little work but the results are well worth it. I use those floured butter balls to thicken up any pan sauce, it works wonders.
Monique says
One of the best recipes I have ever made! It was like a symphony of flavor. Our kids ( yrs 4&1) cleaned their plates. Leftovers, are you kidding! There wasn’t even a single bit of sauce. I was disappointed because I forgot to buy mushrooms. We sliced corn on cobs and added it to the recipe instead. It was still amazing. I am looking forward to making the recipe again with mushrooms minus the corn. Thank you for sharing!
Kara Gaines says
I made this for a date night for my Fiancé before we got engaged. Followed the recipe exactly (except used crimini mushrooms instead of white and added a bit more fresh herbs) and marinated chicken overnight. Made buttery mashed Yukon gold potatoes (roughly mashed with some of the skin still on) with a little sour cream and cream cheese whipped into them as well, and a fresh baked baguette right out of the oven ( I used the Pillsbury French bread that comes in the tube, and it’s actually delicious…blasphemous I know…). The meal turned out beyond amazing. One of the best meals I’ve ever had. After getting engaged, my fiancé told me he knew I was the one after I made this for him back when we were first dating!!! It’s now on the regular rotation!! Thank you Chef, Dennis!!!
Chef Dennis Littley says
I’m very happy to hear you enjoyed my coq a vin Kara. And happy to think I paid a small part in true love. I hope you find more recipes to try to keep your fiance well fed.
Donna says
Just made this last night. It was amazing. I have never seen my boyfriend eat so fast. We loved it. Thank you.
Chef Dennis Littley says
that’s what I like to hear!