coq au vin recipe
The Best coq au vin recipe
What I love most about this recipe is how versatile it is. It’s fancy enough for a dinner party but easy enough to throw together on a busy weeknight. Plus, it’s packed with protein from the chicken, fiber from the mushrooms and onions, and antioxidants from the red wine. I usually serve it with crusty bread or mashed potatoes to soak up all that delicious sauce. It’s one of those meals that makes the whole house smell amazing and leaves everyone at the table happy. If you haven’t tried making it yet, you’re missing out—it’s a classic for a reason.
Classic Coq au Vin
A timeless French dish featuring tender chicken braised in red wine with mushrooms, onions, and bacon. This hearty meal is perfect for a comforting dinner with rich, deep flavors.
🥘Ingredients
- 4 chicken thighs (bone-in, skin-on)
- 4 chicken drumsticks (bone-in, skin-on)
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp olive oil
- 6 oz (170g) thick-cut bacon, diced
- 1 bottle (750ml) dry red wine (such as Burgundy or Pinot Noir)
- 1 cup chicken stock
- 2 tbsp tomato paste
- 2 cloves garlic, minced
- 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
- 1 bay leaf
- 1 tbsp brandy (optional)
- 8 oz (225g) pearl onions, peeled (or 1 cup frozen pearl onions)
- 8 oz (225g) mushrooms (cremini or button), quartered
- 2 carrots, sliced into rounds
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 tbsp fresh parsley, chopped
👨🍳Directions
-
1
Season the chicken thighs and drumsticks with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Brown the chicken in batches, skin-side down first, for about 5 minutes per side. Remove and set aside. -
2
In the same pot, add the diced bacon and cook until crispy, about 5-7 minutes. Remove bacon with a slotted spoon and set aside, leaving the fat in the pot. -
3
Add the pearl onions, mushrooms, and carrots to the pot. Cook for 5 minutes until the mushrooms begin to brown. Stir in the garlic and cook for another 30 seconds. -
4
Sprinkle the flour over the vegetables and stir to coat. Pour in the brandy (if using) and deglaze the pot, scraping up any browned bits. Add the red wine, chicken stock, tomato paste, thyme, and bay leaf. Stir well to combine. -
5
Return the chicken and bacon to the pot. Bring the liquid to a simmer, then reduce the heat to low. Cover and let it cook for 1 hour, stirring occasionally, until the chicken is tender and the sauce has thickened. -
6
Remove the bay leaf and discard. Taste and adjust seasoning with salt and pepper if needed. Garnish with fresh parsley before serving. -
7
Serve hot with crusty bread, mashed potatoes, or buttered noodles to soak up the delicious sauce.
🔧Equipment
- Large Dutch oven or heavy pot with lid
- Tongs
- Wooden spoon
- Skillet (for browning bacon)
- Measuring cups and spoons
- Cutting board
- Knife
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Coq au Vin Works
❓ Frequently Asked Questions About Coq au Vin
1. What type of wine is best for coq au vin?
The best wine for coq au vin is a dry red wine, such as Burgundy, Pinot Noir, or a Côtes du Rhône. Avoid using cooking wine, as it often contains added salt and preservatives that can alter the flavor. A good-quality drinking wine will yield the best results.
2. Can I make coq au vin without alcohol?
Yes, you can substitute the wine with an equal amount of chicken or beef broth mixed with a tablespoon of red wine vinegar or lemon juice for acidity. While the flavor won’t be identical, it will still be rich and savory. Some recipes also use grape juice or non-alcoholic red wine as alternatives.
3. Do I need to marinate the chicken before making coq au vin?
Marinating the chicken is optional but recommended for deeper flavor. If you choose to marinate, let the chicken soak in the wine (along with herbs, garlic, and onions) for at least 4 hours or overnight. However, many traditional recipes skip the marinade and rely on slow cooking to develop flavor.
4. Can I use boneless, skinless chicken for coq au vin?
While bone-in, skin-on chicken thighs and drumsticks are traditional for their richness and moisture, you can use boneless, skinless chicken. However, be cautious not to overcook it, as it can become dry. Reduce the cooking time by about 10–15 minutes and check for doneness with a meat thermometer (165°F/74°C).
5. How do I thicken the sauce if it’s too thin?
If the sauce is too thin after cooking, you can thicken it in a few ways:
– Flour slurry: Mix 1 tablespoon of flour with 2 tablespoons of cold water, then stir into the simmering sauce.
– Cornstarch slurry: Combine 1 tablespoon of cornstarch with 1 tablespoon of water and add to the sauce.
– Reduction: Simmer uncovered for an additional 5–10 minutes to evaporate excess liquid.
– Butter: Stir in a pat of cold butter at the end for a glossy, rich finish.
