The Ultimate Classic Coq au Vin Recipe: A Hearty French Chicken Stew for Comfort

Embark on a culinary journey to the heart of France with this exquisite Coq au Vin recipe. This traditional French chicken stew boasts rich, earthy, and aromatic flavors that promise to warm your soul and satisfy your palate. Succulent, bone-in chicken pieces are slow-simmered to perfection alongside a medley of fresh carrots, onions, savory mushrooms, crispy bacon, and a generous splash of robust red wine, all infused with fragrant fresh herbs. It’s a timeless dish that transforms simple ingredients into an extraordinary meal, one your family will cherish and request again and again.

What Exactly is Coq au Vin?

When the colder months arrive, my mind invariably drifts to hearty, soul-satisfying dishes that promise warmth and comfort. This Coq au Vin recipe perfectly embodies that feeling, offering a culinary hug on a chilly day. You might be familiar with the iconic rendition by Julia Child, whose legendary recipe introduced many to this classic French delicacy. Indeed, Coq au Vin is a quintessential French dish, and its reputation as a comforting, flavorful chicken stew is well-earned.

At its core, Coq au Vin translates literally to “rooster with wine,” though modern versions typically use chicken. The magic happens through slow cooking, where bone-in chicken is gently braised in a rich sauce primarily composed of red wine, alongside aromatic vegetables like onions and carrots, earthy mushrooms, crispy lardons (bacon), fragrant garlic, and a bouquet of fresh herbs. The result is an incredibly tender chicken bathed in a deeply flavored, complex sauce.

This exquisite dish shares a similar slow-cooking philosophy and flavor profile with other French classics, such as Beef Bourguignon or even a Mushroom Bourguignon. Both begin with a foundation of sautéed onions, garlic, and carrots, developing layers of flavor. For Coq au Vin, the bacon is cooked first, rendering its fat, which is then used to brown the mushrooms and sear the chicken. All these components come together in a pot, destined for a long, gentle simmer in the oven, transforming into a stew often described as having “complex, rich, earthy, aromatic flavors.” It’s truly one of my most cherished comfort recipes.

Why You’ll Love This Coq au Vin Recipe

There’s an undeniable allure to slow-cooked, tender chicken enveloped in a deeply flavorful red wine sauce, elevated by fresh herbs. This Coq au Vin is more than just a meal; it’s an experience. The prolonged simmering allows all the components to meld together, creating a symphony of flavors that is both sophisticated and deeply comforting.

While chicken stews are always a favorite, I often rotate them with other hearty, slow-cooked dishes such as Braised Lamb Shanks, Slow Cooker Italian Short Ribs, Balsamic Short Ribs, or Moroccan Chicken Thighs. All these recipes share the common thread of bursting with warm flavors and yielding incredibly tender meat, but Coq au Vin holds a special place due to its distinctive French charm.

As with many of my recipes, this Coq au Vin is adaptable. You can easily customize it to your preference – omit the mushrooms if you’re not a fan, or leave out the bacon for a lighter version. Feel free to incorporate other vegetables like diced tomatoes or celery for added texture and nutrients. When serving, I highly recommend spooning this delicious stew over creamy mashed potatoes, fluffy rice, egg noodles, or smooth polenta. And of course, no French stew is complete without a generous loaf of crusty bread to soak up every last drop of that exquisite, rich sauce.

Essential Ingredients for Coq au Vin

Crafting an authentic Coq au Vin relies on a thoughtful selection of fresh, quality ingredients. Each component plays a crucial role in building the layered, complex flavors that define this classic French stew.

• Chicken Pieces (Bone-In, Skin-On): For the most tender and flavorful result, opt for bone-in, skin-on cuts like chicken thighs and drumsticks. The bone infuses the stew with deeper flavor, and the skin, when seared, adds a lovely texture and renders fat for cooking.
• Bacon (Lardons): While optional, bacon (or traditional French lardons) is a hallmark of Coq au Vin. It provides a salty, smoky depth and its rendered fat is essential for browning other ingredients, laying a flavorful foundation.
• Extra Virgin Olive Oil: Used in conjunction with bacon fat for sautéing and searing, adding a fruity undertone.
• Mushrooms: Earthy mushrooms are a must-have. Cremini or white button mushrooms work beautifully, absorbing the rich wine sauce and adding a wonderful texture.
• Onion & Carrots: These foundational aromatics are sautéed to create a sweet and savory base for the stew.
• Butter: Adds richness and helps to create the roux for thickening the sauce.
• Garlic: Pungent and aromatic, garlic is crucial for depth of flavor.
• Tomato Paste: Provides umami and a subtle tangy sweetness, enriching the color and body of the sauce.
• Red Wine: The star of the show! A dry, high-quality red wine is non-negotiable. Pinot Noir or Burgundy are traditional choices, but Malbec, Shiraz, Cabernet Sauvignon, or Merlot also work well. Remember: cook with wine you would enjoy drinking!
• Chicken Stock or Broth: Complements the wine to form the stew’s liquid base, adding savory notes.
• Fresh Herbs (Thyme Sprigs & Bay Leaves): These fresh herbs infuse the stew with classic aromatic, earthy notes. Fresh parsley for garnish is also highly recommended.
• Pearl Onions: These small, sweet onions add a delightful burst of flavor and a touch of elegance to the finished dish.

How to Make This Flavorful Coq au Vin Recipe

This rich, flavorful, and comforting chicken recipe is surprisingly straightforward to prepare, allowing the oven to do most of the heavy lifting. Here’s a detailed breakdown of the steps:

Step 1. Preheat oven: Begin by preheating your oven. For a true “low and slow” cooking experience, set it to 250 degrees F. If you’re short on time and prefer a quicker cook, you can set it to 350 degrees F, but remember to adjust your cooking time accordingly and check the chicken’s internal temperature sooner.

Step 2. Season chicken: In a large mixing bowl, generously season your chicken pieces with salt and freshly ground black pepper. This initial seasoning is crucial for building flavor from the inside out. Set the seasoned chicken aside while you prepare the other components.

Step 3. Cook the bacon and mushrooms: Heat a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the chopped bacon and cook until it’s beautifully crisp and all its flavorful fat has rendered out, typically about 10 minutes. Using a slotted spoon, carefully remove the cooked bacon and transfer it to a plate, leaving the rendered bacon fat in the pot. Next, add the olive oil to the same pot, then toss in your sliced mushrooms. Sauté the mushrooms until they are tender and have developed a rich, golden-brown color. This browning step adds immense depth of flavor to the stew.

Step 4. Sear the chicken: Once the mushrooms are cooked, remove them with the slotted spoon and set them aside with the bacon. Keep the remaining grease and flavorful browned bits in the pot. Place the seasoned chicken pieces, skin-side down, into the hot pot. Sear them for approximately 5 minutes on each side until they are golden brown. This step helps lock in juices and adds a beautiful color to the chicken.

Step 5. Build the sauce base with vegetables & broth: Remove the seared chicken from the pot and set it aside. Add the minced onions and carrots to the pot, scraping up any browned bits from the bottom. Sauté for about 5 minutes, stirring occasionally, until they begin to soften. Melt the butter into the vegetables, then add the minced garlic and cook for another minute until fragrant. Stir in the tomato paste and flour, cooking for a minute or two to remove the raw flour taste. Finally, pour in the red wine and chicken broth, mixing well to create a smooth, rich base for your stew.

Step 6. Simmer & combine: Return the seared chicken to the pot. Add the fresh thyme sprigs and bay leaves, allowing their earthy aromas to permeate the liquid. Stir in the pearl onions, the crispy cooked bacon, and the sautéed mushrooms. Bring the entire mixture to a gentle simmer on the stovetop for about 5 minutes, ensuring all ingredients are well combined and begin to warm through.

Step 7. Slow cook in the oven: Cover the pot or Dutch oven tightly with its lid and transfer it to your preheated oven. Allow the Coq au Vin to cook for 40-50 minutes (if at 250°F) or until the chicken is thoroughly cooked and reaches an internal temperature of 165 degrees F. If you’re cooking at 350 degrees F, start checking the temperature around the 25-30 minute mark to prevent overcooking. Once done, remove from the oven, let it rest briefly, and then serve this magnificent stew. It’s truly delightful served with creamy mashed potatoes and vibrant green beans. Garnish with fresh parsley for a touch of color and extra freshness.

Expert Tips for Making the Best Coq au Vin

Achieving a truly outstanding Coq au Vin is simple with a few key techniques and considerations:

• Dry the Chicken Thoroughly: For that desirable crispy crust and deep browning, it is crucial to pat the chicken pieces thoroughly dry with paper towels before searing. Excess moisture will steam the chicken instead of browning it.
• Achieving the Perfect Thickening: If you prefer a thicker, more luxurious stew, you can easily adjust the consistency. After sautéing your aromatics but before adding liquids, melt an additional tablespoon or two of butter. Then, whisk in a tablespoon of flour (or more, depending on desired thickness) to create a roux. Cook the roux for a minute or two to eliminate the raw flour taste, then gradually whisk in the wine and stock until smooth. This will result in a beautifully thickened sauce.
• Bacon’s Role: Bacon (or lardons) is a traditional and highly recommended ingredient. It contributes a wonderful smoky, salty depth to the dish. The rendered bacon fat is also essential for sautéing other ingredients, providing a flavorful base. However, if you prefer a vegetarian or pork-free version, you can certainly omit it and use olive oil or butter for sautéing.
• Selecting the Right Wine: The wine is not just a liquid component; it’s a primary flavor builder. An authentic Coq au Vin is traditionally made with a red Burgundy wine, such as a good quality Pinot Noir. Other excellent dry red wine choices include Malbec, Shiraz (Syrah), Cabernet Sauvignon, or Merlot. While white wine can be used, red wine provides the classic deep color and richer, more robust flavor profile. The golden rule here is to choose a high-quality wine that you genuinely enjoy drinking, as its flavor will permeate the entire dish.
• Mushroom Choices: Cremini mushrooms (also known as baby bellas) or standard white button mushrooms are ideal for this dish. They absorb the rich sauce beautifully and add an essential earthy element.
• The Power of Fresh Herbs: Fresh herbs are key to Coq au Vin’s earthy, aromatic complexity. Fresh thyme and bay leaves are indispensable. You can also experiment with fresh oregano or basil for slight variations, but thyme is a classic pairing with chicken and wine.
• Patience for Flavor Development: Coq au Vin is a dish that rewards patience. The slow simmering process allows the flavors to deepen and the chicken to become incredibly tender. Resist the urge to rush it!
• Deglazing for Depth: After searing the chicken and cooking the bacon and mushrooms, you’ll notice browned bits (fond) stuck to the bottom of your pot. When you add the wine, be sure to scrape these bits up with a wooden spoon. This process, called deglazing, adds another layer of concentrated flavor to your sauce.

Frequently Asked Questions About Coq au Vin

Perfect Pairings: What to Serve with Coq au Vin

Coq au Vin, with its deep and comforting flavors, shines brightest when paired with simple yet complementary side dishes that allow its richness to truly stand out. Here are some of my favorite suggestions:

• Salad: A crisp, fresh salad offers a refreshing counterpoint to the hearty stew. Consider light and zesty options like a Mediterranean Bean Salad, a peppery Lemon Arugula Salad with Pine Nuts, a vibrant Summer Orzo Pasta Salad, or a simple Easy Lebanese Salad. The acidity and freshness cut through the richness beautifully.
• Vegetable Side Dishes: Elevate your meal with beautifully prepared vegetables. Classic choices include tender Lebanese Green Beans, earthy Turmeric Roasted Cauliflower, or a colorful medley of Mediterranean Roasted Vegetables. These add texture, color, and additional nutrients without overpowering the main dish.
• Potatoes & Starches: The rich sauce of Coq au Vin is practically begging to be soaked up by a starchy side. Creamy mashed potatoes are a classic choice, but you could also try Gouda Smashed Potatoes for an extra cheesy twist, an Air Fryer Twice Baked Potato, zesty Spicy Lebanese Potatoes, or aromatic Lemon Cilantro Roasted Potatoes. Another fantastic option is serving the chicken over smooth, creamy Creamy Polenta or classic egg noodles. And don’t forget a crusty baguette to mop up every last bit of that delicious sauce!

Other Delicious Chicken Recipes You Might Enjoy

If you’re a fan of flavorful chicken dishes, exploring these other recipes will undoubtedly expand your culinary repertoire:

• MOROCCAN CHICKEN THIGHS: A fragrant and exotic dish bursting with spices.
• AIR FRYER MEDITERRANEAN CHICKEN THIGHS: Quick, healthy, and full of vibrant Mediterranean flavors.
• RANCH CHICKEN THIGHS: A family-friendly favorite with a creamy, savory ranch seasoning.
• GRILLED CHICKEN THIGHS WITH GREEK MARINADE: Perfect for grilling, offering tangy and herbaceous notes.
• CRANBERRY BAKED CHICKEN THIGHS: A delightful blend of sweet and savory, especially great for fall.

If you try this Coq au Vin recipe, please leave me a star rating and comment below, and follow me on Instagram @acedarspoon for more delicious recipes!

Tried this recipe? Leave a star rating and comment below! Subscribe to my newsletter or follow me on
Facebook,
Instagram, or
Pinterest for the latest.

Tap to rate the recipe

4.46 from 24 votes

Coq au Vin Recipe

By

Julia Jolliff

Prep:

10 minutes
mins

Cook:

40 minutes
mins

Total:

50 minutes
mins

Servings:
4

Save
Saved
Pin
Print

Coq au Vin Recipe has rich, earthy, aromatic flavors.

Ingredients

• 
  ▢
  
  
  4
  chicken thighs,, skin on, bone in

• 
  ▢
  
  
  4
  drumsticks,, skin on

• 
  ▢
  
  
  1/2
  teaspoon
  salt

• 
  ▢
  
  
  1/8
  teaspoon
  ground black pepper

• 
  ▢
  
  
  2
  tablespoons
  extra virgin olive oil

• 
  ▢
  
  
  3
  pieces
  of bacon,, chopped

• 
  ▢
  
  
  8
  ounces
  brown mushrooms,, sliced

• 
  ▢
  
  
  1
  small onion,, chopped

• 
  ▢
  
  
  3
  large carrots,, peeled and cut into 1 inch pieces

• 
  ▢
  
  
  3
  tablespoons,, unsalted butter

• 
  ▢
  
  
  4
  garlic cloves,, minced

• 
  ▢
  
  
  3
  tablespoons
  tomato paste

• 
  ▢
  
  
  5
  tablespoons
  flour

• 
  ▢
  
  
  1 1/2
  cups
  red wine,, pinot noir or burgundy work well

• 
  ▢
  
  
  1 1/4
  cups
  chicken stock or broth

• 
  ▢
  
  
  5
  sprigs thyme {or sub in 1 teaspoon dried thyme}

• 
  ▢
  
  
  3
  bay leaves

• 
  ▢
  
  
  1/2
  cup
  pearl onions

• 
  ▢
  
  
  Fresh parsley for garnish

Instructions

• Preheat the oven to 250 degrees F for the low and slow method. If you prefer it to cook quicker then set your oven to 350 degrees F.
• In a large bowl, season chicken with salt and pepper. Set aside.
• Heat a large pot or Dutch oven over medium heat.
• Add the bacon and cook for about 10 minutes until cooked through. Transfer to a plate.
• Add the olive oil to the pot and add the mushrooms to the same dutch oven until tender and browned.
• Remove without the grease and set aside on a plate.
• In the same pot, sear chicken on each side for about 5 minutes.
• Remove chicken and set aside on a plate.
• Add minced onions and carrots and cook for about 5 minutes. Stir occasionally. Melt butter then add garlic and cook for another 1 minute.
• Add tomato paste and flour and stir.
• Add the wine and chicken broth and mix well.
• Add chicken back in the pot with thyme and bay leaves.
• Add pearl onion, bacon and mushrooms in the pot.
• Bring to a simmer for about 5 minutes.
• Cover the pot or dutch oven and transfer to the oven for 40-50 minutes or until the chicken is cooked through and temperature is 165 degrees F {if cooking at 350 degrees F you will want to check it at about the 30 minutes mark}.
• Garnish with fresh parsley and extra fresh thyme. Enjoy with mashed potatoes and green beans.

Notes

• Cooking temp: You can cook this at 350 degrees you will just need to pull the chicken out earlier and make sure not to overcook. I would say it would be done in about 25 to 30 minutes.
• Thickening: If you like your stew thicker you can easily use butter and flour to thicken it. Add the butter to the pot and then once the butter is melted add the flour and stir until it thickens in the pot.
• Dry the chicken: If you like a crispy crust on the outside of the chicken make sure to pat the chicken dry with paper towel before searing it.
• Storing: Coq au Vin will keep in the fridge for up to 3 days.

Nutrition

Calories:
645
kcal

,

Carbohydrates:
28
g

,

Protein:
38
g

,

Fat:
35
g

,

Saturated Fat:
8
g

,

Polyunsaturated Fat:
7
g

,

Monounsaturated Fat:
17
g

,

Trans Fat:
0.1
g

,

Cholesterol:
183
mg

,

Sodium:
715
mg

,

Potassium:
1230
mg

,

Fiber:
4
g

,

Sugar:
9
g

,

Vitamin A:
8019
IU

,

Vitamin C:
13
mg

,

Calcium:
82
mg

,

Iron:
3
mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?
Mention @acedarspoon or tag #acedarspoon!