Coq au Vin Recipe

Introduction

Coq au Vin is a classic French stew that combines tender chicken with rich red wine, mushrooms, and bacon. This comforting dish develops deep flavors with slow cooking, perfect for a cozy dinner. Serve it over creamy mashed potatoes or tagliatelle for a truly satisfying meal.

Ingredients

• 4 chicken thighs, bone-in, skin on (~220g / 7 oz each)
• 4 chicken drumsticks
• 16 pearl onions or picking onions
• 1 fresh bay leaf (dry also ok)
• 3 thyme sprigs (or 1 tsp dried thyme)
• 750 ml / 3 cups pinot noir red wine or other dry red wine
• 3 – 4 tbsp vegetable oil or canola oil
• 3/4 tsp cooking/kosher salt (or 1/2 tsp table salt)
• 1/2 tsp pepper
• 400g / 14oz white mushrooms, halved (quartered if large)
• 150g / 5oz bacon piece (speck), cut into 1 x 2.5cm batons
• 60g / 4 tbsp unsalted butter
• 3 garlic cloves, finely minced
• 2 tbsp tomato paste
• 7 tbsp plain/all-purpose flour
• 750 ml / 3 cups beef stock
• 1/4 tsp cooking/kosher salt (or 1/8 tsp table salt)
• 1/4 tsp black pepper
• 2 tbsp chopped parsley
• Mashed potato or tagliatelle, to serve

Instructions

1. Step 1: Marinate the chicken with red wine, bay leaf, thyme, onions, salt, and pepper in a large glass or ceramic dish. Cover and refrigerate for at least 12 hours, up to 24 hours.
2. Step 2: Strain the wine into a bowl, reserving the herbs and onions separately from the chicken.
3. Step 3: Pat the chicken dry thoroughly with paper towels on a lined tray.
4. Step 4: Pour the reserved wine into a saucepan and bring to a boil over medium-high heat. Simmer vigorously, skimming off impurities, until reduced by half. Set aside.
5. Step 5: Preheat the oven to 180°C / 350°F (160°C fan).
6. Step 6: Season the chicken with 3/4 tsp salt and 1/2 tsp pepper.
7. Step 7: Heat 3 tbsp oil in a large heavy-based oven-proof pot over medium-high heat. Brown chicken thighs skin side down for 2–3 minutes until darkly browned, flip and cook the other side for 1 more minute. Remove to a tray.
8. Step 8: Brown the drumsticks on multiple sides for about 5 minutes total, then remove and set aside.
9. Step 9: Add more oil if needed, then fry bacon for 3 minutes until golden. Transfer to the tray with chicken.
10. Step 10: Sauté mushrooms in the pot for 5 minutes until golden. Remove to a bowl.
11. Step 11: Sauté onions with a bit more oil until golden patches appear, about 5 minutes.
12. Step 12: Add butter to pot and melt. Stir in garlic and cook for 1 minute. Add tomato paste and cook for 2 minutes.
13. Step 13: Stir in flour and cook for 2 minutes, stirring constantly.
14. Step 14: Slowly pour in beef stock while stirring to dissolve the flour smoothly. Add the reduced wine and stir until mostly lump-free.
15. Step 15: Return chicken, bacon, mushrooms, thyme, bay leaf, salt, and pepper to the pot. Stir to combine.
16. Step 16: Bring the mixture to a simmer on the stove.
17. Step 17: Cover the pot and transfer to the preheated oven. Cook for 45 minutes until the chicken is very tender but still holds shape.
18. Step 18: Remove from oven and adjust salt to taste.
19. Step 19: For best flavor, let the stew rest overnight in the refrigerator. Reheat gently on low heat before serving, adding water if the sauce is too thick.
20. Step 20: Serve the coq au vin over mashed potato or tagliatelle, sprinkled with fresh parsley. Enjoy with crusty bread or brioche for mopping up the sauce.

Tips & Variations

• Using pearl onions adds a subtle sweetness, but you can substitute with chopped shallots if unavailable.
• For a deeper flavor, marinate the chicken for the full 24 hours.
• If you don’t have pinot noir, any dry red wine such as merlot or cabernet sauvignon works well.
• Make sure to brown the chicken well to develop rich color and flavor from the wine marinade.
• Try adding a splash of brandy or cognac to the sauce for an extra layer of aroma.

Storage

Store leftover coq au vin in an airtight container in the refrigerator for up to 3 days. Because this dish tastes even better the next day, reheating gently over low heat is recommended. You can also freeze it for up to 2 months; thaw overnight in the refrigerator before reheating. Add a little water or stock if the sauce thickens too much upon reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs and drumsticks?

Chicken thighs and drumsticks are preferred for this recipe due to their higher fat content and ability to stay moist during slow cooking. Chicken breasts tend to dry out and are not recommended.

Do I have to marinate the chicken overnight?

Marinating overnight greatly enhances the flavor, but if you’re short on time, a minimum of 12 hours still provides good results. Avoid marinating for longer than 24 hours to prevent the texture from becoming mushy.

Coq au Vin Recipe

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★★★★★

5 from 82 reviews

• Author: Jack
• Total Time: 13 hours 15 minutes to 25 hours 15 minutes (including marinating)
• Yield: Serves 6

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Description

Coq au Vin is a classic French slow-cooked chicken stew braised in red wine, enhanced with bacon, mushrooms, pearl onions, and aromatic herbs. This hearty dish features tender chicken thighs and drumsticks simmered to perfection in a rich, flavorful sauce, delivering a comforting and rustic meal perfect for dinner.

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Ingredients

Scale 1x2x3x

Chicken and Marinade

• 4 chicken thighs, bone-in, skin on (~220g / 7 oz each)
• 4 chicken drumsticks
• 16 pearl onions or picking onions
• 1 bay leaf, fresh (dry also ok)
• 3 thyme sprigs (or 1 tsp dried thyme)
• 750 ml / 3 cups pinot noir red wine (or other dry red wine)

For Cooking

• 3 – 4 tbsp vegetable oil (or canola oil)
• 3/4 tsp salt (cooking/kosher salt, or 1/2 tsp table salt)
• 1/2 tsp black pepper
• 400g / 14oz white mushrooms, halved or quartered if large
• 150g / 5oz bacon piece (speck), cut into 1 x 2.5cm / 0.4 x 1″ batons
• 60g / 4 tbsp unsalted butter
• 3 garlic cloves, finely minced
• 2 tbsp tomato paste
• 7 tbsp plain / all-purpose flour
• 750 ml / 3 cups beef stock
• 1/4 tsp salt (cooking/kosher salt, or 1/8 tsp table salt)
• 1/4 tsp black pepper
• 2 tbsp parsley, chopped for garnish
• Mashed potato or tagliatelle for serving

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Instructions

1. Marinate chicken: Place the chicken, pearl onions, bay leaf, thyme sprigs, and red wine into a large glass or ceramic dish. Cover and refrigerate to marinate overnight for a minimum of 12 hours and up to 24 hours to develop deep flavors.
2. Prepare marinade and chicken: Strain the wine into a bowl, reserving the herbs and wine separately. Remove the chicken and onions from the marinade. Pat the chicken dry on a tray lined with paper towels to ensure good browning.
3. Reduce wine: Pour the reserved red wine into a saucepan and bring to a boil over medium-high heat. Simmer vigorously, skimming off any impurities, until the volume is reduced by half. Set aside.
4. Preheat oven: Preheat your oven to 180°C / 350°F (160°C fan).
5. Season chicken: Sprinkle the chicken pieces evenly with 3/4 tsp salt and 1/2 tsp black pepper for proper seasoning.
6. Brown chicken: Heat 3 tbsp of vegetable oil in a large, heavy-based, oven-proof pot over medium-high heat. Place chicken thighs skin side down and brown for 2-3 minutes until dark but not burnt. Flip and brown the other side for 1 minute. Remove and set aside. For the drumsticks, pull the skin over the flesh and brown on all sides for about 5 minutes total. Set aside.
7. Cook bacon: Add extra oil if needed, then cook bacon pieces in the pot for 3 minutes until golden. Remove and add to the chicken tray.
8. Sauté mushrooms: In the same pot, cook mushrooms for 5 minutes until golden brown. Remove to a bowl.
9. Sauté onions: Add extra oil if necessary and cook the pearl onions in the pot for 5 minutes until golden patches appear on them.
10. Create roux base: Add butter to the pot. Once melted, stir in minced garlic and cook for 1 minute. Add tomato paste and cook for 2 minutes to deepen flavor. Stir in flour and cook for 2 minutes to form the roux.
11. Add liquids: Gradually pour in beef stock while stirring continuously to prevent lumps. Then add the reduced red wine, mixing thoroughly until the mixture is smooth and mostly lump-free.
12. Combine ingredients: Return chicken, bacon, mushrooms, thyme, bay leaf, 1/4 tsp salt, and 1/4 tsp black pepper to the pot. Stir everything together gently to combine.
13. Oven slow-cook: Bring the stew to a gentle simmer on the stovetop, then cover the pot and transfer it to the preheated oven. Cook for 45 minutes until the chicken is very tender but still holds shape.
14. Adjust seasoning: Remove the pot from the oven, taste the sauce, and add additional salt if needed to balance flavors.
15. Rest and enhance flavors: For best taste, let the stew sit overnight in the refrigerator. Before serving, reheat gently over low heat, covered, adding a splash of water if the sauce has thickened too much.
16. Serve: Spoon the coq au vin over creamy mashed potatoes or tagliatelle. Garnish with freshly chopped parsley. Optionally, serve with homemade brioche to mop up the delicious sauce.

Notes

• Note 1: Use bone-in, skin-on chicken pieces for the best flavor and texture in this dish.
• Note 2: Pearl onions add sweetness and texture; if unavailable, small shallots can be used as a substitute.
• Note 3: Pinot noir or any dry red wine works well; avoid very tannic or very sweet wines.
• Note 4: White mushrooms are preferred for their mild flavor and ability to absorb the sauce.
• Note 5: Speck or a similar cured bacon adds smoky depth; regular bacon can be used alternatively.
• Note 7: Adjust salt carefully throughout cooking to avoid overseasoning.
• Note 8: Stirring slowly helps dissolve flour lumps for a smooth sauce.
• Note 9: Oven cooking gently tenderizes chicken while intensifying flavors without falling apart.
• Note 11: Stews taste better the next day as flavors meld; reheating gently preserves texture.

• Prep Time: 15 minutes plus 12-24 hours marinating
• Cook Time: 1 hour (including oven time)
• Category: Main Course
• Method: Slow Cooking
• Cuisine: French

Keywords: Coq au Vin, French chicken stew, red wine chicken, slow-cooked chicken, classic French recipe