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.
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 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.
How to Make Coq au Vin
Coq au Vin is an elegant entree with chicken and veggies cooked in a savory wine broth!
- Cook the bacon and transfer to a plate.
- Brown the chicken in batches according to the recipe below.
- Cook the vegetables until slightly softened. Stir in the remaining ingredients and add the chicken and half of the bacon to the skillet.
- Bake uncovered (per recipe below) until the chicken is cooked through and the skin is golden brown.
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
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Coq au Vin
- 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
- 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.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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