Name: Classic Coq au Vin Recipe
Prep time: 15 min
Cook time: 1 h 20 min
Total time: 1 h 35 min
Cuisine: French
Ingredients: 4 bone-in, skin-on chicken thighs; 4 chicken drumsticks; 4 ounces lardons or slab bacon, diced; 1 large yellow onion, chopped; 2 large carrots, peeled and cut diagonally in 1-inch pieces; 4 cloves garlic, minced; 8 ounces peeled pearl onions; 8 ounces cremini mushrooms, sliced; 2 ½ tablespoons vegetable oil; 1 bottle (750ml) red wine, preferably a Burgundy or Pinot Noir; 3 cups chicken stock, homemade or store-bought; 4 tablespoons unsalted butter; Salt and freshly ground black pepper, to taste; 1 bay leaf; 5 sprigs fresh thyme, tied with kitchen twine; ⅓ cup chopped parsley; 1 tablespoon all-purpose flour; 1 tablespoon tomato paste; Beurre manié: 1 tablespoon flour and 1 tablespoon softened butter, optional

Jump to Recipe·5 from 17 reviews

If you’ve ever dreamed of making a classic French dish that’s both comforting and impressive, this Classic Coq au Vin Recipe is exactly what you need to try next. Trust me, it’s a fan-freaking-tastic way to enjoy tender chicken swimming in a rich wine sauce, filled with savory mushrooms, pearl onions, and smoky bacon. Whether it’s your first time tackling this traditional recipe or you’re looking for a reliable version to perfect, I’ll walk you through all the steps, tricks, and tips to make this one a winner every time.

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Why This Recipe Works

Deep, layered flavor: Slow-simmered chicken and vegetables soak up the rich red wine sauce beautifully.
Balanced textures: Crispy browned chicken skin contrasts with tender mushrooms and silky pearl onions.
Traditional technique with modern tips: I share personal insights to help you avoid common mistakes and get authentic results.
Make ahead friendly: This dish tastes even better the next day and makes for perfect leftovers or freezer meals.

Coq au Vin, French chicken stew, classic French dish, hearty wine braised chicken, traditional Coq au Vin - A large oval metal pot filled with rich dark brown stew showing seven pieces of thick cooked meat on top. The stew also has round golden onions, sliced brown mushrooms, and chunky orange carrot pieces mixed throughout, all covered with a thick, shiny sauce. Small green chopped herbs are sprinkled evenly over the entire dish. The pot sits on a dark wooden surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in my Classic Coq au Vin Recipe plays a crucial part, coming together like a well-rehearsed orchestra. From the wine you choose to the smoky bacon, these components aren’t just there for show — they build the layers of flavor you’ll cherish in every bite. I always look for fresh herbs and great-quality chicken to make it sing.

Coq au Vin, French chicken stew, classic French dish, hearty wine braised chicken, traditional Coq au Vin - Flat lay of fresh bone-in, skin-on chicken thighs and drumsticks arranged neatly, a small pile of diced slab bacon pieces, one large yellow onion chopped into chunks, two peeled carrots cut diagonally into 1-inch pieces, four whole cloves of garlic, a small white bowl with deep red tomato paste, a small white bowl of all-purpose flour, a few fresh sprigs of thyme tied together, one fresh bay leaf, a small white bowl filled with clear golden vegetable oil, a small white bowl of unsalted butter cubes, a small white bowl of chicken stock, a small white bowl holding peeled pearl onions, a small mound of sliced cremini mushrooms, and a small heap of chopped fresh parsley—all presented on simple white ceramic bowls and plates, perfectly balanced and symmetrical, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chicken thighs and drumsticks: Bone-in, skin-on cuts give you the most flavor and help keep the meat tender and juicy during slow cooking.
Lardons or slab bacon: Adds a wonderful smoky depth and a little saltiness; bacon fat also enriches the sauce.
Yellow onion & carrots: These vegetables provide a natural sweetness and foundation for the sauce.
Garlic: A classic aromatic that enhances savory richness without overwhelming.
Tomato paste: Brings a subtle acidity and depth to balance the wine’s fruitiness.
Flour: Slightly thickens the sauce while lending a delicate body.
Red wine (Burgundy or Pinot Noir): The heart of the dish — adds complexity, tang, and beautiful color to the stew.
Bay leaf and fresh thyme: Classic herbs that infuse the stew with a comforting, woodsy fragrance.
Chicken stock: Boosts savory richness and melds the wine and aromatics together.
Butter: Enriches the sauce and helps brown the vegetables and mushrooms.
Pearly onions: Their sweetness and delicate texture are exactly what this dish loves. If fresh aren’t available, frozen pearl onions work great too.
Cremini mushrooms: Earthy mushrooms that soak up the sauce and add a lovely bite.
Parsley: A fresh garnish that brightens and balances the richness just before serving.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

This Classic Coq au Vin Recipe can adapt to your tastes or pantry staples without losing its soul. I often tweak it just a little depending on the season or what I have in the fridge — and you absolutely should too. Don’t be afraid to play around a bit, it’s part of the fun!

Variation: I sometimes swap cremini mushrooms for shiitake, which adds a nice woodsy flavor, especially in fall. It’s a subtle change, but delicious.
Dietary tweak: For a lighter version, removing the bacon is fine — just add a touch of smoked paprika or a splash of liquid smoke to keep that smoky note.
Wine alternatives: If you don’t have Burgundy or Pinot Noir, a decent quality Merlot or Zinfandel can work without overwhelming the dish.
Vegetarian spin: While not traditional, you could use mushrooms and pearl onions with vegetable stock and a red wine reduction for a hearty veggie-friendly stew.

Step-by-Step: How I Make Classic Coq au Vin Recipe

Step 1: Browning the Chicken and Lardons for Flavor

Start by patting your chicken pieces completely dry and seasoning them generously with salt and pepper. I’ve learned the hard way that wet chicken won’t brown well, and you miss out on that golden, crisp skin that adds so much flavor. Heat a teaspoon of vegetable oil in a heavy Dutch oven over medium-high heat and gently brown your diced bacon or lardons until crispy — about 6 to 8 minutes. Remove the bacon, leaving that flavorful fat in the pot. Then, brown the chicken in batches without crowding the pan, turning to get an even deep golden color all around, which usually takes 8 to 10 minutes. This step might feel slow, but it’s worth every second because that crust locks in flavors and juices.

Step 2: Building the Flavor Base with Vegetables and Wine

Once your chicken is browned and resting, lower the heat and add your onions and carrots to the pot. Let them soften for about 3 minutes — you want them tender but not caramelized here. Stir in the minced garlic just long enough to release its lovely aroma, typically about 1 minute, then add the tomato paste and flour, cooking for an additional couple of minutes to eliminate any raw taste. Pour in the whole bottle of red wine, add your bay leaf and thyme sprigs, and use a wooden spoon to scrape up all those golden bits stuck to the bottom of the pot. This is where the magic really starts! Let the wine reduce by half, which usually takes around 10 minutes, keeping an eye to skim off any foam as it simmers.

Step 3: Slow Cooking the Chicken Till Tender

Next, add your chicken stock, season with salt and pepper, and bring everything to a boil. Return the chicken and bacon, along with any accumulated juices, to the pot. Cover it up and transfer it to a preheated 350°F oven. Let it cook gently for about 45 minutes until the chicken is fall-off-the-bone tender. I love this step because the slow braise softens the meat and infuses it with all those rich flavors, making every morsel a little piece of heaven.

Step 4: Sautéing Mushrooms and Pearl Onions

While the chicken is nearing readiness, get your pearl onions and mushrooms ready. Heat oil and butter in a skillet over medium-high heat, then brown the pearl onions with a pinch of salt for 5 to 8 minutes. Remove and reserve them, then do the same with the mushrooms, adding salt and pepper to taste. This ensures they’re caramelized but still tender, creating that perfect texture contrast in your final dish.

Step 5: Finishing the Sauce and Bringing It All Together

When the chicken is done, carefully take it out and tent loosely with foil to keep warm. Toss out the bay leaf and thyme sprigs. Now, if your sauce isn’t thick enough for your liking, mix a beurre manié — equal parts softened butter and flour mashed together — and whisk it in over medium-high heat until the sauce thickens. If it’s too thick, just add a splash of stock or even some wine to thin it out. Taste and adjust seasoning, then stir in fresh parsley along with your sautéed mushrooms and pearl onions. Return the chicken to the pot or serving dish, garnish with the rest of the parsley, and voilà — dinner is served!

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Tips from My Kitchen

Dry Chicken is Key: Always pat your chicken dry before browning to get that irresistible crispy skin.
Don’t Rush Browning: Take your time to brown the chicken and bacon well — it builds a deep flavor foundation that can’t be faked.
Wine Choice Matters: Use a good quality Burgundy or Pinot Noir, but avoid anything too tannic or oaky, which can overpower the dish.
Beurre Manié Magic: This simple butter-flour combo is my secret weapon when I want a silkier, perfectly thickened sauce without lumps.

How to Serve Classic Coq au Vin Recipe

Coq au Vin, French chicken stew, classic French dish, hearty wine braised chicken, traditional Coq au Vin - Two white bowls filled with a layer of creamy mashed potatoes topped with pieces of dark brown meat covered in thick brown gravy with whole small onions, sliced mushrooms, and chunks of orange carrots scattered around. Each bowl has a silver fork placed on the right side, partially resting on the mashed potatoes. One bowl also has two pieces of light brown crusty bread placed on top of the mashed potatoes. The bowls are set on a dark wooden surface with a few pieces of bread, a glass of red wine, a small bowl of chopped green herbs, and a dark blue cloth napkin nearby. To the upper right, there is a large pan filled with more meat, vegetables, and gravy. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I always finish my Classic Coq au Vin with a generous sprinkle of fresh chopped parsley for color and brightness. Sometimes, if I’m feeling fancy, I add a little cracked black pepper on top just before serving. These small touches bring the whole dish to life on the plate.

Side Dishes

This dish pairs beautifully with creamy mashed potatoes, which soak up the luscious sauce perfectly. If you want something lighter, buttered egg noodles or crusty French bread are fantastic for mopping up every bit. For a fresher balance, I serve it alongside simple steamed green beans or a crisp arugula salad.

Creative Ways to Present

For special gatherings, I like to use individual small cast iron skillets or mini Dutch ovens to serve portions — it looks so charming and feels extra cozy. Another great idea is plating the chicken on a large wooden board surrounded by the mushrooms and onions, letting everyone help themselves family-style. It’s a beautiful, rustic presentation that’s always a crowd-pleaser.

Make Ahead and Storage

Storing Leftovers

I usually cool my leftover Classic Coq au Vin completely before storing it in an airtight container in the fridge. It keeps wonderfully for up to 5 days — in fact, the flavors actually deepen overnight, so leftovers taste even better! When you’re ready to eat, reheat gently on the stove with a splash of stock or wine to keep the sauce silky.

Freezing

This dish freezes beautifully, which makes it perfect to batch-cook and save for busy nights. I let it cool fully, then portion it into freezer-safe containers. It will keep up to 3 months. Defrost overnight in the fridge for best results — then reheat slowly so the chicken stays tender and the sauce doesn’t separate.

Reheating

When reheating, I always skim off any solidified fat that rises to the top after chilling — this keeps the sauce from feeling too greasy. Warm it on the stove over medium-low heat, stirring occasionally and adding a splash of chicken stock or wine if it looks too thick. Oven reheating at 350ºF for about 30 minutes works great too, especially if it’s in a Dutch oven covered with foil.

FAQs

Can I use different cuts of chicken in Classic Coq au Vin Recipe?

Absolutely! While this recipe uses bone-in, skin-on thighs and drumsticks for the best flavor and moisture, you can use a whole cut-up chicken or even bone-in breasts. Just adjust the cooking time accordingly, as breasts will cook faster and can dry out if overcooked.
What wine should I pick for coq au vin if I’m on a budget?

You don’t need an expensive bottle! Look for an affordable Pinot Noir or Burgundy-style wine that’s fruity and low in tannins. Avoid heavily oaked wines or anything too bold. Many grocery stores now offer great budget-friendly options that work wonderfully in this recipe.
Is it necessary to brown the chicken before braising?

I highly recommend it. Browning develops flavor through the Maillard reaction and adds texture to the chicken skin. Skipping this step can leave the dish tasting one-dimensional and missing that beautiful color.
Can I prepare parts of Classic Coq au Vin Recipe in advance?

Definitely! The dish actually benefits from making a day ahead as the flavors meld beautifully overnight. You can brown the chicken and cook the sauce completely, then refrigerate. Reheat gently before serving, adding fresh parsley at the end.

Final Thoughts

This Classic Coq au Vin Recipe holds a special place in my heart because it marries rustic technique with elegant flavors in one pot. Every time I make it, the kitchen fills with the most comforting aromas that bring everyone running to the table. I promise if you follow these steps and tips, your family and friends will be asking for this dish again and again. So go ahead, give it a try — it’s like bringing a little bit of France right into your own kitchen!