Coq au Vin is one of France’s most iconic and comforting dishes—a slow-braised chicken stew cooked in a rich red wine sauce with mushrooms, onions, bacon, and herbs. Traditionally, this dish was made with rooster (coq), but modern versions use chicken thighs and drumsticks, which absorb the bold flavors beautifully while remaining tender and juicy.
The key to an exceptional Coq au Vin is a good-quality red wine (Burgundy, Pinot Noir, or a full-bodied French red). Over a slow simmer, the wine infuses the chicken with a deep, complex flavor, while the bacon and aromatics add smokiness and depth.
This dish is perfect for special occasions, family dinners, or cozy weekends, served with buttery mashed potatoes, crusty French bread, or buttered noodles.
Ingredients
For the Coq au Vin:
- Bone-in, skin-on chicken thighs and drumsticks – 1.5 kg (3.3 lbs)
- Salt – 2 tsp (10 g)
- Black pepper – 1 tsp (5 g)
- Flour – 3 tbsp (45 g)
- Olive oil – 2 tbsp (30 ml)
- Unsalted butter – 1 tbsp (15 g)
- Thick-cut bacon or pancetta – 150 g, diced
- Pearl onions – 200 g, peeled (or 1 large onion, chopped)
- Garlic – 4 cloves, minced
- Carrots – 3 large (300 g), sliced
- Cremini or White Button Mushrooms – 250 g, quartered
- Tomato paste – 2 tbsp (30 g)
- Red wine (Burgundy, Pinot Noir, or Merlot) – 750 ml (1 bottle)
- Chicken broth – 500 ml (2 cups)
- Worcestershire sauce – 1 tbsp (15 ml)
- Thyme – 1 tsp (5 g), dried (or 3 sprigs fresh)
- Rosemary – 1 tsp (5 g), dried (or 2 sprigs fresh)
- Bay leaves – 2
- Sugar – 1 tsp (5 g)
- Cornstarch (optional, for thickening) – 1 tbsp (15 g), mixed with 2 tbsp water
For Serving:
- Fresh parsley – Chopped, for garnish
- Mashed potatoes, buttered noodles, or crusty bread
Step-by-Step Instructions
Step 1: Prepare the Chicken
- Pat dry the chicken pieces with paper towels.
- Season generously with salt and black pepper.
- Dust with flour, shaking off excess (this helps with browning and thickening the sauce).
Step 2: Sear the Chicken & Bacon
- In a Dutch oven, heat olive oil over medium-high heat.
- Add bacon or pancetta and cook until crispy. Remove and set aside.
- In the same pot, sear the chicken skin-side down for 4–5 minutes per side until golden brown. Remove and set aside.
Step 3: Sauté the Vegetables
- Melt butter in the pot.
- Add onions, garlic, and carrots, cooking for 3 minutes.
- Stir in the mushrooms and cook for another 5 minutes.
Step 4: Deglaze & Build the Sauce
- Stir in tomato paste, cooking for 1 minute.
- Pour in the red wine, scraping up any browned bits.
- Add back the chicken and bacon.
- Pour in chicken broth, add Worcestershire sauce, thyme, rosemary, bay leaves, and sugar.
- Bring to a simmer, then cover and cook on low heat for 45 minutes to 1 hour, stirring occasionally.
Step 5: Thicken the Sauce (Optional)
- If the sauce is too thin, mix cornstarch with water and stir it in.
- Simmer uncovered for 5–10 more minutes until thickened.
Step 6: Serve & Enjoy
- Remove bay leaves before serving.
- Garnish with fresh parsley.
- Serve with mashed potatoes, noodles, or crusty French bread.
Serving Suggestions
- With Creamy Mashed Potatoes – The rich sauce pairs perfectly.
- Over Buttered Egg Noodles – A delicious and traditional choice.
- With Rustic French Bread – Ideal for soaking up the flavorful sauce.
- With a Light Side Salad – Balances the richness of the dish.
Nutrition Information (Per Serving – 6 Servings)
- Calories: 620 kcal
- Protein: 48 g
- Fat: 30 g
- Carbohydrates: 35 g
- Fiber: 6 g
- Sodium: 900 mg
Tips & Tricks for the Best Coq au Vin
✔ Use a Good Quality Red Wine – A French Burgundy, Pinot Noir, or Merlot enhances the dish.
✔ Sear the Chicken Well – This creates depth of flavor in the sauce.
✔ Slow Cooking is Key – The longer it simmers, the better the flavors develop.
✔ Let it Rest Overnight – Like most stews, Coq au Vin tastes even better the next day!
✔ Use Pearl Onions for Authenticity – They add a slight sweetness and are traditional in French recipes.
Extra Additions for Even More Flavor
- A Splash of Cognac or Brandy – Adds complexity.
- Smoked Paprika – Enhances the smokiness from the bacon.
- Cloves & Nutmeg – Adds warmth.
- A Cube of Dark Chocolate – Deepens the sauce’s richness.
Make-Ahead & Storage Tips
- Make-Ahead – Best when made a day in advance for enhanced flavors.
- Refrigerate – Store in an airtight container for up to 4 days.
- Freeze? – Yes! Freeze in portions for up to 3 months.
- Reheat – Warm on the stove over low heat, adding extra broth if needed.
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