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
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!
Coq au Vin
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
Nutrition Information
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© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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.
This makes me so happy to hear, Cheree! I am so happy you loved it!
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.
I’m so glad you loved it Denise!
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.
So glad you loved it Lee-Ann!
Fabulous recipe!
Followed the instructions & it was DELISH!
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..
Yum! I hope it tasted as good as it smelled, Kathryn!
My husband said this is one of the best chicken dishes he has had and restaurant quality.
What temperature do we cook the bacon, vegetables, etc before it goes n the oven?
I cook at a medium on the stovetop. Enjoy Jenn!
what cooking adjustments should I make if using boneless, skinless thighs?
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.
My husband and I made this together for an early Valentine’s Day treat. It was so yummy!