Coq au Vin

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Easy to make, Coq au Vin is a French dish with chicken and veggies braised in a flavorful wine sauce.

Don’t be fooled by the name, this dish is actually easy and while it takes some time, a lot of it is hands-off while the dish bakes in the oven! It is perfect for those stay-at-home dinners or even special occasions!

Coq Au Vin in a pot overhead

What is Coq au Vin?

Coq au Vin is a French dish with bone-in chicken slow-baked (braised) in wine, bacon, mushrooms, and garlic.

Braising means a dish is browned (like the chicken skin in this recipe) and then slowly cook in liquid (the wine sauce).

When I think of this dish of course I go directly to Julia Child’s Coq au Vin and I can almost hear her walking me through the recipe. While this recipe somewhat follows the recipe found in Julia’s book (which is also very similar to the recipe in Joy of Cooking) I have slightly simplified the method (and ingredients).

Most often, Coq au Vin uses red wine but truly ANY wine will do! Don’t forget to pour some for the chef!

Coq Au Vin Ingredients



Browned thighs and drumsticks with the skin on have so much flavor! Chicken breasts can be used but cook time may need to be adjusted to avoid overcooking.


Mushrooms, onions, and carrots are sauteed until soft.

coq au vin sauce ingredients

How to Cook Coq au Vin

Follow these easy steps to tender chicken perfection in a rich wine sauce!

  1. Crisp Bacon & Brown Chicken – set aside
  2. Cook Veggies – until slightly soft and then add garlic, wine and remaining ingredients.
  3. Bake – add chicken back to the pan and cover. Bake until tender, about 1 hour.

Coq Au Vin with potatoes

Wine for Coq au Vin

The best wines for Coq au Vin are historically reds, but literally, ANY wine will do.

  • Deep, dark burgundies are the preferred wines
  • Pinot Noirs or Beaujolais are suitable as well.
  • Whites are okay too but expect a sweeter, lighter flavor.

Don’t be concerned about the cost, inexpensive wine is just as flavorful in a Coq au Vin as a pricier one!

More Elegant Meals

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

Coq Au Vin with mashed potatoes in a bowl
5 from 14 votes
Review Recipe

Coq au Vin

Prep Time 35 minutes
Cook Time 1 hour 35 minutes
Total Time 2 hours 10 minutes
Servings 4 servings
Author Holly Nilsson
Coq au Vin is an elegant entree with seasoned chicken and fresh veggies, cooked all in one dish!


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

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  • Preheat oven to 375°F.
  • Add bacon to a deep 12-inch skillet or braiser and cook until crisp. Remove bacon to a paper towel lined plate. Leave the bacon grease in the pan.
  • Season the chicken with salt and pepper. Add the chicken, skin side down for the thighs, and cook 5-6 minutes per side or until golden brown. Remove chicken from the pan and set on a plate.
  • In the same pan add sliced mushrooms, carrot, and onion and cook just until the mushrooms and onions start to soften, about 5 minutes.
  • Stir in garlic and tomato paste and cook until fragrant, about 1 minute. Sprinkle in flour, stir and cook 1 minute more.
  • Add red wine a bit at a time stirring after each addition until smooth. Add beef stock, fresh thyme, bay leaves, and half of the bacon. Stir to combine.
  • Place chicken on top of the wine mixture.
  • Cover and bake 30 minutes. Uncover and bake an additonal 30 minutes or until chicken is cooked through and skin is golden.
  • Remove and discard bay leaves. Top with remaining bacon and serve over mashed potatoes or pasta.

Recipe Notes

If you do not have a braiser or ovenproof pot, this can be prepared in a large skillet and transferred to a casserole dish.
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.

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.)

Keyword best coq au vin, coq au vin, how to make coq au vin
Course Chicken, Dinner, Entree, Main Course
Cuisine American, French
Coq au vin being served with text overtop.
Coq au vin served over mashed potatoes with writing.
Coq au Vin being served with text.
About the author


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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!

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Recipe Rating


  1. Excellent meal that tastes like Julia Child’s recipe for coq au vin. I’ve tried other recipes on here for oven baked but they don’t have the flavor depth your does. It’s absolutely crucial to bake the in the oven for the time posted or else you won’t get that deep, rustic taste of a coq au vin. Another crucial, in my opinion, is using a good, hearty red wine—red wine only if you want close to an original recipe. This is a simple recipe that I really enjoyed my first time, I have since made it using a 4-5 pound stewing hen which ups the flavor immensely. Thank you for posting your recipe.5 stars

    1. Good eye Diane ;). We didn’t include them when we made the video, but they would be added along with the mushrooms. Enjoy the coq au vin!

  2. Coq au Van. My husband’s new favorite. This recipe turns out to be beautiful abd delicious. Serving it over mashed potatoes was brilliant.5 stars

  3. Excellent recipe. I have used red, pink and white wine with this recipe, as well as bone in and boneless chicken and it always turns out great. I prepared the recipe as written.5 stars

  4. This was fabulous! Yes it is simpler than other versions that call for pearl onions and whatnot, but soooo much better!

    Thank you so much.5 stars

  5. hi holly. would like to know if there is a zucchini salad. have lots of zucchini to use up. thanks for your help greatly appreciated. sinerely ted youmg