This meal is surprisingly easy to make and full of flavor.

This Coq au Vin recipe simmers tender chicken and fresh vegetables in a rich, savory wine sauce. It’s a special kind of meal with little fuss.

Coq Au Vin with potatoes

What is Coq au Vin?

Coq au Vin (AKA ‘rooster with wine’) is a French dish made by braising chicken in a wine-based broth with bacon, carrots, mushrooms, and fresh herbs. Braising is easy; it simply means browning the chicken and then slowly cooking it partially covered in liquid.

This Coq au Vin recipe is a simplified version of Julia Child’s recipe that packs all of the flavor of the original into an easy one-pan dish.

ingredients to make Coq Au Vin

Ingredients for Coq au Vin

  • Bacon – Bacon adds flavor and salt to this dish.
  • Chicken – Bone-in thighs and drumsticks are dark meat which makes them extra flavorful and naturally juicy. Skin-on split chicken breasts can also be used in this recipe.
  • Vegetables – Mushrooms, onions, and carrots are staples in this coq au vin recipe. If you’re feeling fancy, use pearl onions in place of yellow onions.
  • Wine –Any wine works for Coq au Vin; when cooking with wine, skip the cooking wine or overly expensive ones. Go for table reds like burgundy, merlot, or pinot noir. Since this is a chicken cooked in wine, it is not recommended to replace the wine.
  • Broth – I use beef stock as it has a rich flavor; however, it can be replaced with chicken broth or chicken stock.
adding ingredients to pot to make Coq Au Vin

How to Make Coq au Vin

Coq au Vin is an elegant entree with chicken and veggies cooked in a savory wine broth!

  1. Cook the bacon and transfer to a plate.
  2. Brown the chicken in batches according to the recipe below.
  3. Cook the vegetables until slightly softened. Stir in the remaining ingredients and add the chicken and half of the bacon to the skillet.
  4. Bake uncovered (per recipe below) until the chicken is cooked through and the skin is golden brown.
pot full of Coq Au Vin

Tips for Coq au Vin

  • If desired, you can thicken the broth with a slurry or separate it from the other ingredients and simmer the sauce on the stovetop in a small pan over medium heat.
  • Coq au Vin can be made in advance and kept refrigerated for up to 2 days (the flavors will continue to blend)! Reheat in a Dutch oven on the stovetop on low heat.
  • Freeze Coq au Vin in airtight containers for up to 3 months and thaw in the refrigerator overnight. Reheat in a Dutch oven on the stovetop on low heat.

Perfectly Paired Side Dishes

Serve Coq au Vin in wide bowls with thick slices of garlic bread to soak up all that rich broth or over homemade mashed potatoes or egg noodles. Add a tossed salad with a tangy lemon vinaigrette.

More Elegant Entrees

Did you love this Coq au Vin dish? Be sure to leave a rating and a comment below! 

pot full of Coq Au Vin
4.99 from 84 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Coq au Vin

Coq au Vin is an elegant entree with seasoned chicken and fresh veggies, cooked in a flavorful red wine sauce.
Prep Time 25 minutes
Cook Time 1 hour 35 minutes
Total Time 2 hours
Servings 4 servings

Equipment

Ingredients  

  • 8 slices bacon chopped
  • 4 bone-in skin-on chicken thighs
  • 4 chicken drumsticks
  • ½ teaspoon salt and ½ teaspoon black pepper or to taste
  • 8 ounces cremini mushrooms sliced
  • 1 large yellow onion diced
  • 1 ½ cups sliced carrots
  • 4 cloves garlic minced
  • 1 tablespoon tomato paste
  • 2 tablespoons all-purpose flour
  • 1 ½ cups dry red wine such as burgundy
  • ½ cup beef stock or broth
  • 4 sprigs fresh thyme or ¾ teaspoon dried thyme leaves
  • 2 dried bay leaves

Instructions 

  • Preheat the oven to 375°F.
  • Add the bacon to a deep 12-inch skillet or a braiser and cook over medium heat until crisp. With a slotted spoon, transfer the bacon to a paper towel lined plate leaving the bacon grease in the skillet.
  • Season chicken pieces with salt and pepper and cook the chicken thighs skin side down for 5 minutes or until golden brown and then transfer to a plate. Repeat with the drumsticks, turning until browned and add to the plate.
  • In the same pan add sliced mushrooms, carrot, and onion (adding butter or additional oil if needed) and cook just until the mushrooms and onions start to soften, about 5 minutes.
  • Stir in the garlic and tomato paste and cook until fragrant, about 1 minute. Sprinkle in flour, stir, and cook for 1 minute more.
  • Add the red wine and beef stock, a bit at a time, stirring after each addition until smooth. Add thyme, bay leaves, and half of the bacon. Stir to combine.
  • Gently place the chicken on top of the vegetables.
  • Cover and bake for 30 minutes. Uncover and bake for an additional 30 minutes or until the chicken is cooked through and the skin is golden.
  • Remove and discard bay leaves. Garnish with the remaining bacon and serve over mashed potatoes or pasta.

Video

Notes

Any chicken pieces (with bone and skin) can be used in this recipe.
Cremini mushrooms have a nice meaty flavor and texture but can be substituted with white mushrooms or portobellos.
If you do not have a braiser or deep oven proof skillet, this can be prepared in a large Dutch oven or an ovenproof pot.
You can also prepare this coq au vin recipe in a skillet and then transfer it to a casserole dish. If baking in a casserole dish, increase the covered cooking time to 40 minutes.
4.99 from 84 votes

Nutrition Information

Calories: 624 | Carbohydrates: 18g | Protein: 46g | Fat: 33g | Saturated Fat: 10g | Cholesterol: 213mg | Sodium: 666mg | Potassium: 1108mg | Fiber: 3g | Sugar: 5g | Vitamin A: 8209IU | Vitamin C: 8mg | Calcium: 62mg | Iron: 3mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Chicken, Dinner, Entree, Main Course
Cuisine American, French
taking a spoonful of Coq Au Vin with a title
Coq Au Vin with vegetables and a title
Coq Au Vin on mashed potatoes with writing
Coq Au Vin in the pot and plated with a title

Categories:

, ,

Like our recipes?
Follow us on Pinterest!

Follow us on Pinterest

Recipes you'll love

About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
See more posts by Holly

Follow Holly on social media:

pinterest facebook twitter instagram

Free eBook!

Subscribe to receive weekly recipes and get a FREE Bonus e-book: Quick & Easy Weeknight Meals!

You can unsubscribe anytime by clicking the “unsubscribe” link at the bottom of emails you receive.

Latest & Greatest

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Comments

  1. Oh my!! This is so delicious, elegant dishes I have eaten. I’m not a French cuisine person but I really don’t have words to describe this, except excellent. I cooked this in a Dutch oven and only used chicken thighs, they were so tender melt in your mouth. The recipe was easy to follow and was right with time for everything. This is a keeper at my house, this would be perfect for guests when you want something special. I also served with noodles instead of mashed potatoes. Thank you for sharing recipe.5 stars

  2. Just finished eating up leftovers today,big pot full for two people but good for left overs,with my way of cooking stuff and a very good recipe,it was great very good,pot full.thanks again Holly.5 stars

  3. Made this for our Sunday dinner. It was so delicious! Fantastic depth of flavour and incredibly moist chicken. Paired with some homemade garlic bread and it was heaven in a bowl.
    Will definitely be making this again.5 stars

  4. I’m making it right now and basing my rating on the aromas wafting through my home alone. I’ll be serving this with 5 cheese tortellini and crusty bread. Only change I made was adding some extra vegetables…kale and extra carrots. I’m salivating..5 stars

    1. I haven’t tried it so I can’t say for sure Bethany. It will cook quicker so make sure to check the temperature of chicken earlier so it does not overcook.