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!
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!
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.
How to Cook Coq au Vin
Follow these easy steps to tender chicken perfection in a rich wine sauce!
- Crisp Bacon & Brown Chicken – set aside
- Cook Veggies – until slightly soft and then add garlic, wine and remaining ingredients.
- Bake – add chicken back to the pan and cover. Bake until tender, about 1 hour.
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
- Braised Chicken Thighs with Mushrooms – a family favorite
- Easy Layered Ratatouille – a one-pot dish
- Easy Shrimp Scampi Recipe – quick to make
- Broiled Lobster Tail – special occasion worthy
- Chicken Cordon Bleu – cheesy & juicy
- Balsamic Pork Loin – marinated until tender
Did you love this Coq au Vin dish? Be sure to leave a rating and a comment below!
Coq au Vin
- 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
- 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.