Classic Coq au Vin Recipe: French Red Wine Braised Chicken

There’s nothing more comforting than a classic Coq au Vin. This traditional French stew features tender chicken slowly braised in red wine with bacon, mushrooms and pearl onions. Rustic yet refined, it cooks in one pot, works well for entertaining or meal prep, and includes an easy gluten-free option.

Coq au Vin remains one of my favorite French dishes, a recipe that takes me back to time spent in Paris. I hadn’t tried it before that trip and instantly fell in love with its rich wine-forward sauce and tender braised chicken.

Similar in spirit to beef bourguignon, Coq au Vin substitutes chicken for beef but keeps the core elements: red wine, bacon (or lardons), mushrooms and pearl onions. The name literally means “rooster in wine,” though modern versions use chicken pieces rather than rooster.

This recipe stays close to the traditional approach while simplifying a few steps for home cooks. It reheats and freezes beautifully, and you can prepare it in advance—perfect for holidays or a cozy dinner.

Why you’ll love this recipe

• Comforting and robust. Tender braised chicken in a rich red wine sauce studded with bacon, mushrooms and pearl onions.
• Classic and authentic. This version honors the traditional flavors and techniques, with a few practical updates for the home kitchen.
• Make-ahead friendly. Flavors develop over time, so it’s perfect to prepare a day ahead or to freeze for later.
• One-pot ease. Everything cooks in a single heavy pot, minimizing cleanup while maximizing flavor.

Recipe ingredients

This Coq au Vin follows the classic framework with a few optional variations. Use the ingredient notes below to adjust for preference or dietary needs.

Ingredient notes

• Chicken. Traditional versions use leg quarters or a mix of thighs and drumsticks. I prefer boneless or bone-in chicken thighs for their flavor and tenderness, but bone-in breasts can work if you prefer white meat. If using a whole chicken, cut into eight pieces (omit wings).
• Bacon or lardons. Thick-cut bacon adds smoky richness. Pancetta or prosciutto are fine substitutes.
• Mushrooms. Baby bella or white button mushrooms are ideal. Trim stems and halve or quarter depending on size. Use 1 pound for a meaty mushroom presence, or reduce to 1/2 pound if preferred.
• Onions. A chopped yellow onion flavors the base; pearl onions add a classic sweet bite. Use fresh (peeled) or fully thawed frozen pearl onions.
• Carrots (optional). Large, chunky carrots add color and sweetness but aren’t strictly traditional.
• Red wine. Choose a drinkable red such as Pinot Noir or another medium-bodied bottle you’d enjoy sipping—its flavor forms the backbone of the sauce. Marinating the chicken in wine and stock for a few hours enhances depth.
• Stock and aromatics. Chicken stock adds body; tomato paste, garlic, bay leaf and thyme deepen the savory profile. Worcestershire sauce adds a subtle umami note (substitute tamari or soy if desired).
• Thickener. Use 1/4 cup all-purpose flour to gently thicken the sauce. For a gluten-free option, omit flour and finish with a cornstarch slurry; details are in the notes section below.

How to make Coq au Vin

The method involves a few straightforward stages: optional marinating, browning the chicken, sautéing the vegetables, building the sauce, and braising until tender. A quality wine and a heavy Dutch oven make the process easy and rewarding.

Pro tip: Use a drinking-quality red wine—its flavor really shows in the finished sauce.

1. Season the chicken and, if you like, marinate it in the red wine and chicken stock for a few hours or overnight. This step is optional but adds depth.
2. Cook the bacon in a large Dutch oven until crisp. Remove and reserve the bacon; keep the rendered fat for browning.
3. Pat the marinated chicken dry and brown it skin-side down in the bacon fat (work in batches if needed). Transfer browned pieces to a plate.
4. Remove excess fat, leaving about 2 tablespoons. Sauté the chopped onion until soft, then add mushrooms and cook until their liquid evaporates. Add garlic and carrots and cook briefly.
5. Sprinkle the flour over the vegetables and cook a minute. Pour in the wine and stock, scraping up any browned bits. Stir in tomato paste and Worcestershire, then return bacon and pearl onions. Nestle the chicken into the sauce, add thyme and bay leaf, cover and simmer.
6. Braise gently for about 45–50 minutes, or until thighs register about 175°F (chicken breasts should reach 165°F). If the sauce is thin, reduce uncovered a few minutes; if too thick, add a splash of stock.

FAQs

Serving suggestions

Coq au Vin pairs well with simple sides that soak up the sauce. Try any of the following:

• Warm crusty bread for dipping.
• Mashed potatoes, mashed cauliflower for a lower-carb option, or creamy polenta.
• A bright green salad or roasted vegetables to balance the richness.
• Steamed broccoli, or a butter lettuce salad for a lighter contrast.

Recipe notes

• Wine quality: Use a wine you would drink; it makes a noticeable difference.
• If using frozen pearl onions, thaw completely before adding; add them in the last 15 minutes if preferred.
• To remove excess surface fat before serving, let the stew rest briefly at room temperature and skim the top or blot with paper towels.
• Refrigerate up to 3 days or freeze for up to 3 months.
• Gluten-free option: Omit flour and, after removing the chicken, whisk 2 tablespoons cornstarch with 2 tablespoons cold water into a smooth slurry. Stir the slurry into the simmering sauce over medium-low heat and cook until thickened, 2–3 minutes.

More stew recipes you’ll love

• Instant Pot Guinness beef stew
• Pork stew
• Ratatouille

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Coq au Vin Recipe

Servings: 8

Prep Time: 15 mins • Cook Time: 1 hr • Total Time: 1 hr 15 mins

Coq au Vin is a classic French stew of chicken braised in red wine with bacon, mushrooms and pearl onions. Rustic, comforting and adaptable with a gluten-free finish.

Ingredients

• 8 chicken thighs, skin trimmed and seasoned
• 2 cups dry red wine (such as Pinot Noir)
• 1 cup chicken stock
• 4 slices thick-cut bacon, cut into pieces
• 1 medium onion, chopped
• 16 ounces mushrooms, halved or quartered
• 6 garlic cloves, minced
• 2 medium carrots, cut into 1″ pieces (optional)
• 1/4 cup all-purpose flour (or omit for gluten-free)
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce (or tamari/coconut aminos)
• 1 bay leaf
• 1 large sprig thyme (or 1 1/2 tsp dried)
• 1 cup pearl onions, peeled or thawed if frozen
• Salt and pepper, to taste

Instructions

1. Place seasoned chicken in a bowl with wine and stock to marinate while you prep, up to overnight (optional).
2. In a large Dutch oven, cook bacon until crisp; remove and reserve the fat.
3. Remove chicken from marinade, pat dry, and brown in the bacon fat until golden on both sides. Set aside.
4. Leave 2 tablespoons fat in the pot. Sauté onion until softened, then add mushrooms and cook until their liquid evaporates. Add garlic and carrots and cook 1 minute.
5. Stir in flour to coat vegetables and cook briefly. Add wine and stock, scraping up browned bits. Stir in tomato paste and Worcestershire. Return bacon and pearl onions, nestle chicken into the sauce, add bay leaf and thyme, cover and simmer 45–50 minutes until tender.
6. Adjust sauce consistency and seasoning before serving. Remove bay leaf and thyme stem.

Notes

• If sauce is thin, simmer uncovered until reduced. If too thick, thin with stock.
• For gluten-free, omit flour and use a cornstarch slurry at the end to thicken.
• Store leftovers in the refrigerator up to 3 days or freeze up to 3 months.

Nutrition (per serving)

Serving: 1 chicken thigh • Calories: 436 kcal • Carbs: 15 g • Protein: 24 g • Fat: 26 g

Nutrition is estimated using a food database and is provided for informational purposes only.