Coq au Vin Recipe

There are few dishes as enchanting as Coq au Vin — a soulful French classic that transforms humble ingredients into pure comfort. Picture golden chicken tucked in a luscious red wine sauce, scattered with smoky bacon, silky mushrooms, and gleaming pearl onions. It’s hearty, aromatic, and every bite tastes like a special occasion.

this …

Ingredients You’ll Need

Don’t be intimidated by the ingredient list! Each one plays its own delicious part in this Coq au Vin. From the earthy mushrooms to the glossy wine, let’s take a moment to appreciate how they all build incredible flavor, color, and heartiness together.

• Chicken thighs & drumsticks: Opt for bone-in, skin-on pieces for the juiciest results and extra flavor in the sauce.
• Pearl onions: These charming little onions become sweet and silky after braising—use pickling onions or even wedges of regular onion if needed.
• Fresh thyme & bay leaf: Herbs infuse every layer with an irresistible aroma and savory note.
• Pinot noir (or any dry red wine): The soul of Coq au Vin; pick a bottle you’d enjoy drinking but don’t stress about spending big—let the braise work magic.
• Vegetable oil: For searing the chicken and vegetables to golden perfection.
• Salt and pepper: Essential for seasoning at every step, enhancing all the other flavors.
• White mushrooms: Savory and slightly firm, they soak up the winey sauce; cremini or even button mushrooms work well.
• Bacon (or speck): Cut into generous batons, bacon adds smoky savor and gently seasons the entire stew.
• Unsalted butter: For that classic French silkiness and richness in the sauce.
• Garlic: Adds warm, subtle depth—finely minced for even flavor.
• Tomato paste: Concentrates the sauce with bright acidity and color.
• All-purpose flour: Helps thicken the braising liquid to a gorgeous, glossy consistency.
• Beef stock (low sodium): Builds a deep, hearty base and balances the wine—homemade is fabulous, but a quality store-bought version works too.
• Chopped parsley: The classic finishing touch for bright, fresh color and flavor before serving.
• Mashed potatoes or tagliatelle: You’ll need something pillowy and comforting to swoop up that marvelous sauce.

Variations

One of the joys of making Coq au Vin is just how easy it is to adapt. Don’t hesitate to swap in what you have on hand or tweak it to fit your taste or dietary needs — this is classic comfort that welcomes your personal touch!

• Wine swap: Try it with a bold Burgundy, a lighter Gamay, or even a sparkling wine for a twist that nods to Champagne country.
• Vegetarian mushroom “Coq au Vin”: Omit the chicken and bacon; double the mushrooms, use hearty root vegetables, and swap in veggie broth and a splash of soy for depth.
• Gluten-free version: Replace all-purpose flour with a gluten-free flour blend or even cornstarch for the roux.
• Use chicken breasts: If you prefer white meat, use bone-in, skin-on chicken breasts — just add them for only the last 20 minutes of braising to keep them juicy.
• Different mushrooms: Feel free to use cremini, portobello, or even a mix of wild mushrooms for deeper umami flavor.

How to Make Coq au Vin

Step 1: Marinate the Chicken

First things first: give the chicken loads of love by marinating it overnight in red wine, along with pearl onions, thyme, and bay leaf. This not only flavors the meat deep down, but also gives the stew its signature flavor and color—don’t rush this step if you want truly legendary Coq au Vin.

Step 2: Reduce the Wine

Once the chicken is marinated, strain the aromatic wine into a saucepan and boil it until it’s reduced by half. This concentrates all those beautiful flavors and ensures your finished sauce is rich and velvety (not watery!).

Step 3: Sear the Chicken & Prepare the Vegetables

Pat the chicken dry and season it, then brown it well in a heavy oven-safe pot. This gives lots of flavor and lovely color (it’ll be a little darker than usual thanks to the wine). Sauté the bacon, mushrooms, and onions one after the other, layering in flavor and those irresistible golden edges.

Step 4: Build the Sauce

Melt butter, then sauté garlic and tomato paste for depth. Sprinkle in flour and cook it briefly to make a roux. Gradually add the beef stock and reduced wine, whisking until smooth — this forms the glossy, savory backbone of your Coq au Vin.

Step 5: Braise to Tender Perfection

Add the chicken, bacon, sautéed mushrooms, onions, thyme, and bay leaf back into the pot. Bring to a simmer, then cover and let the oven do its magic for about 45 minutes. Your chicken will be meltingly tender but still beautifully intact, soaking up all that French countryside spirit!

Step 6: Rest—Or Savor Right Away

If you can resist, let your Coq au Vin rest overnight for even deeper flavor—just gently reheat before serving. Otherwise, tuck in while it’s hot and fragrant. Spoon it over silky mashed potatoes or buttered noodles, scatter with parsley, and prepare to swoon.

How to Serve Coq au Vin

Garnishes

A sprinkle of fresh parsley is traditional and wakes up the rich flavors with its brightness. For an extra special touch, top each bowl of Coq au Vin with a twist of freshly ground black pepper or a few thyme sprigs—simple, pretty, and so inviting.

Side Dishes

Mashed potatoes are a must for soaking up all that breathtaking sauce, but buttery tagliatelle or even a slice of warm, crusty bread (hello, homemade brioche!) are equally dreamy. For added freshness, serve with a crisp green salad tossed in a sharp vinaigrette.

Creative Ways to Present

Serve Coq au Vin family-style in a large Dutch oven straight from the oven for maximum cozy vibes, or plate individually with a mound of creamy mash and a ladle of sauce. For a fun twist, try portioning into mini cocottes or ramekins — perfect for a bistro-style dinner party!

Make Ahead and Storage

Storing Leftovers

Let leftover Coq au Vin cool completely, then store it in an airtight container in the refrigerator for up to three days. In fact, the flavors only deepen and develop overnight—so don’t be surprised if it tastes even better the next day!

Freezing

Coq au Vin freezes beautifully. Transfer cooled portions to airtight containers or freezer bags, making sure they’re well-sealed, and store for up to three months. Thaw overnight in the fridge before gently reheating.

Reheating

To reheat, gently warm the Coq au Vin on the stovetop over low heat in a covered pot, adding a splash of water or stock to loosen the sauce if needed. Stir occasionally and heat just until the chicken is piping hot all the way through.

FAQs

Final Thoughts

I hope this Coq au Vin brings a little French warmth and magic right to your own table. Whether you’re celebrating, entertaining, or just treating yourself to something truly special, this recipe is pure, cozy joy. Grab your favorite red wine, start simmering, and get ready to fall in love—bon appétit!

Print