You'll love the flavors of this classical provincial dish, Coq Au Vin. Enjoy the taste of France in your own home with this delicious dish.
If you’ve ever had Coq Au Vin then you understand how I feel about this classic French dish. The rustic provencal 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 this dish, it’s not difficult to make and you don’t need a long list of exotic ingredients.
What is Coq au Vin?
Coq au Vin is a French dish of chicken braised with wine, lardons, mushrooms, and garlic. A red Burgundy wine is typically used.
You can also find this farmhouse dish made in many regions of France make variations using different wines. So if Burgundy isn’t your favorite or available you can swap it out for your favorite wine.
What do I need to make Coq au Vin?
But enough shop talk lets get to the star of the post, Coq Au Vin. As always I like to gather my ingredients together before I start to make the cooking process easier and more enjoyable. This is your Mise en Place (everything in its place).
Since I’m using easily accessed ingredients I’ve swapped out the lardons for bacon. I would suggest trying to find fresh herbs for this dish. They can usually be found in any chain grocer these days in the produce section, conveniently packed in small plastic containers.
I do suggest using Burgundy for your first attempt at this classic dish. Once you see how easy it is to make you can try other wines.
One of a chef’s greatest tools and secret in any restaurant are good quality soup bases.
Yes, we do make stocks from scratch when time permits, but even those need a little boost from time to time or just don’t make enough.
Do I have to marinate the chicken?
As expected my Coq Au Vin was ah-mazingly delicious. And one of the contributing factors was marinating the chicken ahead of time.
Testing has revealed that marinating for as little as 20 minutes can really help the flavor, but I always like to marinate overnight whenever possible. Use a ziplock bag and squeeze all the air out as you seal the bag. Place it in your fridge overnight (on a plate, just in case it leaks) massaging the bag a few times during the process.
Use a ziplock bag and squeeze all the air out as you seal the bag. Place it in your fridge overnight (on a plate, just in case it leaks) massaging the bag a few times during the process.
Important Steps in making Coq au Vin:
There’s not a lot to the dish in terms of difficulty, but if there were two points I’d emphasize they’d be to braise the chicken without moving it for 7-8 minutes to get that rich crispness to the skin. And to sauté the mushrooms for at least 5-6 minutes to allow them to caramelize, building rich flavors in the process.
Coq Au Vin is a simple dish but as I stated in earlier, there is a complexity of flavors that makes you moan.
This classic is generally served with parslied buttered baby potatoes, but my wife loves mashed so I made a buttery mashed potato to go with my Coq Au Vin. Happy wife = Happy life.
If you enjoyed this recipe I know you’ll love these:
- Chicken Merlot – Slow Cooker Recipe
- Chicken Marsala
- Jack Daniels Apple Butter Chicken
- Chai Marinated Chicken
Coq Au Vin
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
- 1/2 bottle of full-body red wine
- 2 tablespoons tomato paste
- 8 ounces Chicken Stock made with Better Than Bouillon® Premium Roasted Chicken Base
- 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, cook 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 mushrooms to 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.
Nutrition
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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!
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!
Bonnie says
WOW! This was the best chicken Ive ever cooked! Tasted like it came out of a restaurant. It was worth the effort! For those of you who casually cook like me and typically come across average recipes that need to be modified to add more flavor, there are NO modifications needed for flavor!
Chef Dennis Littley says
thank you for the great review, Bonnie! I’m very happy to hear you enjoyed the Coq au Vin
Joe. says
Just made this for our lockdown culinary tour of Europe, France tonight, absolutely Delicious!
Chef Dennis Littley says
thanks for taking the time to leave a comment and the great review Joe!
Josh says
Oh my……amazing flavor and aesthetics!
Chef Dennis Littley says
I’m happy to hear you enjoyed the dish!
Hugo ramirez says
Coq au vin
It’s a very delicious meal, I cook it at the restaurant where I ve worked, owners like food
[email protected] says
I worked in france forha two years. Made this every week. Delicious.
Amy Dong says
Coq au Vin is 100% on my list this fall. I had it at a dinner party last fall, and haven’t stopped thinking about it since 🙂 It’s so tender, flavorful, and just perfect for these chillier evenings.
Gail says
This coq au vin dish absolutely takes me back to France! It sounds divine. Can’t wait to make this for a date night.
Debbie says
This Coq Au Vin took a little preparation but it was so worth it . I really think marinating the chicken overnight was the secret. This was the perfect saturday meal for my husband and I . We enjoyed it with our favorite red wine and crusty bread. Thank you for such a beautiful recipe.
Chef Dennis Littley says
thank you for such a great review, Debbie. Coq au Vin is one of the more time-consuming recipes on my blog but the results are definitely worth it. I’m glad you enjoyed a wonderful Saturday night dinner with your husband!
Rebecca Blackwell says
I used to make Coq Au Vin years ago when our kids were younger and still living at home. We all loved it… I would make an “event” out of it, setting the table with the nice plates and letting the kids sip their drinks from wine glasses. So much fun. Now that my husband and I are empty nesters, I hadn’t made it in a while. But, I came across this recipe and it inspired me. Not only is it delicious, it’s the perfect amount for the two of us. Thanks for bringing Coq Au Vin back into my life!
Marisa F. Stewart says
Our dear Julia made this recipe a household name. I haven’t made it before but reading your post and seeing the photos make me want to grab our chicken and get a move on. I like the idea of having for two — Hubby and I are going to make this for our date night in.
Veronika says
What a great comforting meal for a cold night like today! I’ve never made it before, but it sounds so tasty! Will save the recipe to make later this week!
Carrie | Clean Eating Kitchen says
I haven’t made coq au vin for too long! It’s such a cosy classic dish. Looks like a great recipe, will be giving it a go REALLY soon!
Ruth I says
I wish I could make something as beautiful as this! It looks so delicious!
Melanie Walsh says
This sounds like the perfect meal for cooler days, surrounded by family and friends. We host a Friendsgiving each year. Since it’s not quite Thanksgiving, I feel comfortable veering away from the traditional turkey dinner. This would be perfect.
Marysa says
I am not familiar with this dish, but it sounds hearty and perfect for the upcoming fall/winter months. Also would be a great dish for Thanksgiving!
Terri Steffes says
This is a beautiful dish. This was the first thing my husband and I made together. Reading your recipe brought back romantic memories. The carrots were always favorite, in addition to the meat.
Leslie Kiszka says
Those carrots covered in sauce are calling my name! Everything about this looks so warm and comforting – totally something I need this winter.
Whitney Kutch says
This is such a warming, hearty recipe for this time of year! And such a classic! I’ll have to give it a try!
Kathy says
This dish looks amazing. I’ve never tried this before, but I can’t wait to give it a try. I certainly need to grab these ingredients and make it soon. It would be perfect for fall weather.
Farrah Less says
This looks so delicious even though I may not pronounce the name right 🙂 Very well presented it can be added to a holiday dinner. Surely we all feel like eating in a fine dine in.
Lynndee says
I don’t think I’ve ever had any French dish before. I only had French desserts. That looks absolutely delicious. I can’t wait to fill my tummy with it. 🙂
Tara says
Such a well thought out recipe for this delicious classic. Thanks for the tips and explanations. This is so helpful to a home cook.
Karen Morse says
I have to make this for dinner one of these days because reading the recipe made me crave for a serving of this lovely dish! I’m sure the husband’s going to be happy about it as well!
Nancy L says
The Coq Au Vin looks fall-off-the-bone delicious! I’m glad you suggested marinating as I also believe that it makes a big difference in taste.
I don’t know what I would ever do without tomato paste. It adds so much flavor to my recipes!
I can’t wait to try this recipe!
Sarah Bailey says
Now this is one amazing meal – I love that it is made for two as well, as sometimes it is hard to find things which I can make for just me and the other half.
Pam says
This coq au vin looks great. I love the dish but I have never actually made it on my own before.
Brianne Tursi Manz says
I wish we would have discovered this dish when we went to Paris a few months ago. It looks so delicious and the recipe looks easy enough to make!
Amber Myers says
I love this dish! I’ve never tried to make it on my own. I just order it at restaurants. Maybe one day I’ll try it out.
Lori | The Kitchen Whisperer says
Oh how I love a good Coq au vin! The coloring on your chicken and veggies are incredible! It just looks so rich and decadent. Definitely something perfect for a Sunday dinner with family and friends!
Alli Smith says
I’m looking forward to making your drool-worthy Coq au Vin! My family loves chicken thighs and I appreciate the tip on getting the thighs crispy.
Melanie says
You always make the fanciest dishes! This looks amazing, and I would definitely dig into this meal. I know my husband would, too!
Rena says
I’ve never had Coq Au Vin before but it looks like something that I would absolutely love! I have to try this myself.
robin rue says
That sounds like a really delicious meal. I cannot wait to try it.
Doug Crawford says
Amazing, after the second helping of wine the flavor just jumped off the bottom. I knew it was a home run. Thanks.
Chef Dennis Littley says
Happy to hear you enjoyed the recipe Doug
Tim Pope says
Is this recipe able to be frozen
Chef Dennis Littley says
It should freeze well. You may need to add a little more liquid to it when you reheat it.
RB says
Loved it. Used same pot to cook. I didn’t see where to use the olive oil may be to cook bacon but I did use olive oil, it turned out really good, gravy tasted to so good on mashed potatoes. Thank you so much.
RB says
correction….I didn’t use olive oil.
Mark Carozza says
Are you supposed to use half a bottle of wine total? Or 1 cup to marinade and then half a bottle for cooking?
Chef Dennis Littley says
use 1/2 bottle in total.
Eleanor W. Craig says
Hi, Chef Dennis, this recipe looks amazing! My husband (sadly) is allergic to pork. What can you recommend in place of the bacon? I have turkey bacon, but I know it will not yield the delicious fat that pork bacon does.
Thanks in advance for any recommendations you have!
Chef Dennis Littley says
hi Eleanor
go with the turkey bacon and add a little butter in to make up the bacon fat. It won’t be exactly the same but it will still be delicious!
Anthony Gartin says
Just made this, followed the recipe almost exactly(increased portion by 50%). This is my wife and I’s new favorite dish. So rich and delicious. Thank you!
Dee Dee says
Would you adjust the cooking time for chicken breasts? I’m not a fan of dark meat.
Chef Dennis Littley says
It would depend on the size of the chicken breasts, if they are much larger than thighs I would leave the time alone. Otherwise you can reduce it by about 15 minutes if they are the same size if you like. But this type of cooking, it shouldn’t make much difference leaving the cooking time as is.
CanyonCitySteve says
IMHO, this recipe won’t work out with breasts. You need the yummy dark meat.
Angela Cardamone @marathonsandmotivation.com says
This is one of my favorite dishes! I have not made it in ages, so I will try this recipe!!
Becca Wilson says
I have only ever heard of this dish but never had it. This looks like it would be absolutely delicious!
Nathan Tran says
That is amazing recipe:) My mom is gonna love it:) What a fantastic recipe for my family at this weekend
Tanya Connor says
Wow that looks so good! Delicious
Eloise says
my mother and grandmother (french women) used to make this dish for the family and it is SOOO good! . I haven’t had it in a looooong time, too long! This post brings back memories! I’ll have to make it for the family this week… thanks for the reminder ; )
Maggie @ Mama Maggie's Kitchen says
Chef, I’m sitting her drooling. I might have to make your recipe this weekend!
Angela Tolsma says
I like your two tips on braise and saute neither are things I would have thought to do. This sounds so delicious I haven’t made a good heavy meal like this in ages.
Marjie Mare says
Coq au vin is such a French dish that I have to try this weekend. The meat looks tender and juicy.
Chef Dennis Littley says
Thank you, we really enjoyed this dish!
Michaela Tighe says
& now I want everything from Swiss Diamond…thank you! Haha, amazing work – absolutely beautiful.
Chef Dennis Littley says
I love their products! Thank you!
Christa says
I love these images and the ease in which you share this recipe. It looks delicious!
Jolina says
This is one of those dishes that scare us! But you make it look so simple. Perfect for my Dad’s birthday dinner coming up.
Chef Dennis Littley says
It takes a little time to make but it’s not difficult at all. I hope your Dad enjoys it.
Stephanie says
I’ve heard of coq au vin before, but never knew what went into it. This sounds like something my family would really enjoy. I always try to marinate the meat overnight before cooking, it gives everything so much flavor!
Mia Voss says
I’m downloading this recipe for Charlie to make 😀 😀 !!
Chef Dennis Littley says
haha…. you guys will love it!
VONDA CURTIS says
Hello Chef
I went to a dinner party for 11 people the host made a nice size pan of Coq Au Vin with rice and it was so good. I will try your recipe this weekend.
Lois Alter Mark says
Ooh, this looks amazing! I love coq au vin but have never considered making it myself. This just might be the encouragement I needed!
Jennifer says
The photos are amazing, great job capturing everything so elegantly. I’ve never had this before, it looks yummy and would love to make it in the future.
Kate Kreates says
This looks so good – my family would absolutely love this meal! May have to give your recipe a go…
Melitta says
I am a little confused, no.4 says to discard wine, do you mean throw out or put aside, also no.7 says to add wine.
Chef Dennis Littley says
#4 means that you discard the wine used in marinating, you don’t want to reuse that for anything.
#7 is adding new wine to the dish.
Have fun with the recipe!
Theresa says
Dear Chef, I made the Coq Au Vin on Saturday night and replaced butter with Earth Balance as I am severely allergic to Dairy. I also used Imagine Low Sodium Chicken Broth vs. the better than Bouillon. I must say the meal was amazing and one that I will make again!! People around the table begged me to “do it again”. Best compliment you can receive from dinner guests!
If you ever want a challenge – Dairy Free cooking – your recipes would be welcomed.
Chef Dennis Littley says
Hi Theresa
sounds like you made some delicious adjustments to the dish and I have used Earth Balance before and like it. I actually have a cow’s milk casein allergy but find that organic or European butter, and organic heavy cream doesn’t affect me. Most recipes I do can be swapped out for non dairy substitutes. They’ve gotten so good at the replacements, most people can’t tell
The Ninja Baker says
I’m sold on Better than Bouillon..And I’m now thinking Coq Au Vin is doable =)
Larry says
Your dishes always look sooo good and this one is no exception. I use those same bases as well. I rub my brisket in the beef base prior to spicing and smoking.
Chef Dennis Littley says
Thank you Larry, it means a lot to me seeing you stop by and comment on my recipes. You’re one of my original blogging friends!