Hey y’all! Ready to bring some rustic French vibes to your dinner table? Classic Coq Au Vin is a soul-warming dish featuring tender chicken braised in rich red wine with earthy mushrooms, crispy bacon, and vibrant herbs. It’s perfect for cozy family gatherings, date night, or when you just want to treat yourself to something special. Let’s get cooking!
Why You’ll Love This Classic Coq Au Vin
- Deep, layered flavors develop from a slow braise in red wine and aromatics.
- Perfect crowd-pleaser for holidays or Sunday dinners.
- Uses everyday ingredients for a restaurant-quality meal at home.
- Easy to adapt with your favorite veggies or wine.
- Can be made ahead—tastes even better the next day!
Classic Coq Au Vin Ingredients
- 4 lbs bone-in, skin-on chicken pieces (legs and thighs preferred)
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 6 oz thick-cut bacon, diced
- 1 large yellow onion, chopped
- 2 carrots, peeled and sliced
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 2 tbsp all-purpose flour
- 2 cups dry red wine (like Burgundy or Pinot Noir)
- 1 cup chicken broth
- 2 bay leaves
- 4 sprigs fresh thyme
- 8 oz cremini or white mushrooms, sliced
- 8 pearl onions, peeled
- 2 tbsp unsalted butter
- Chopped fresh parsley, for garnish
How to Make Classic Coq Au Vin
Step 1: Prep and Brown the Chicken
- Pat chicken pieces dry, then season with salt and black pepper.
- In a large Dutch oven, heat olive oil over medium-high heat.
- Add chicken in batches, skin-side down, and sear both sides for 3-4 minutes until golden brown. Transfer to a plate.
Step 2: Cook Bacon and Aromatics
- Reduce heat to medium. Add diced bacon and cook until crispy (about 5 minutes). Remove with a slotted spoon and set aside.
- Add chopped onion and carrots to the bacon fat, sauté for 5 minutes till softened.
- Add minced garlic, cook for 1 minute until fragrant.
Step 3: Build Flavor and Braise
- Stir in tomato paste and flour, mixing well for 2 minutes to coat vegetables.
- Gradually pour in red wine, scraping up browned bits from the bottom. Add chicken broth, bay leaves, and thyme.
- Return chicken and any accumulated juices to the pot. Bring to a simmer, then cover and reduce heat to low. Braise for 45 minutes.
Step 4: Add Mushrooms & Pearl Onions
- In a skillet, melt butter over medium-high heat. Add sliced mushrooms and pearl onions; sauté for 5-6 minutes until browned.
- Add them to the Dutch oven for the last 15 minutes of braising. Remove bay leaves and thyme stems before serving.
Step 5: Serve and Garnish
- Sprinkle crispy bacon and fresh parsley on top. Serve hot with crusty bread or creamy mashed potatoes!
Classic Coq Au Vin Recipe Notes
- Marinate chicken in red wine overnight for extra depth of flavor. Read more about marinating here.
- If you can’t find pearl onions, substitute with small shallots.
- For wine pairing tips, check out this complete guide.
Classic Coq Au Vin Variations
- White Coq Au Vin: Substitute red wine with white Burgundy for a lighter flavor.
- Vegetarian Coq Au Vin: Use hearty mushrooms and vegetable broth; skip the chicken and bacon.
- Slow Cooker Coq Au Vin: After browning ingredients, transfer everything to a slow cooker and cook on low for 6-8 hours.
Required Equipment for Classic Coq Au Vin
- Large Dutch oven or heavy-bottomed pot
- Skillet (for mushrooms and pearl onions)
- Tongs
- Wooden spoon
- Measuring cups & spoons
Classic Coq Au Vin Storage & Shelf Life
- Store cooled Coq Au Vin in an airtight container in the fridge for up to 4 days.
- Freeze for up to 3 months; thaw overnight in the refrigerator before reheating gently on the stovetop.
Serving & Pairings for Classic Coq Au Vin
- Serve with crusty French bread, creamy mashed potatoes, or buttered egg noodles.
- Pair with a bold red wine like Pinot Noir or Burgundy.
- Add a simple green salad to round out the meal.
Classic Coq Au Vin Pro Tips
- Browning the chicken well gives an extra layer of flavor—you want that crispy golden skin! Learn more about browning meat here.
- Don’t skip the flour—it thickens the sauce for that signature silky texture.
- Letting the dish rest for 10-15 minutes before serving allows the flavors to meld beautifully.
Classic Coq Au Vin FAQ
- Can I use boneless chicken for Classic Coq Au Vin?
- Yes, but bone-in pieces add more flavor and tenderness during the slow braise.
- What type of wine is best for Classic Coq Au Vin?
- Dry, medium-bodied red wines like Burgundy, Pinot Noir, or even Merlot work best.
- Can I make Classic Coq Au Vin in advance?
- Absolutely! It’s even more delicious after a day in the fridge as the flavors deepen.
Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 30 minutes
Servings: 6
Ingredients
- 1 (3-4 lb) whole chicken, cut into 8 pieces
- 6 oz bacon, diced
- 2 cups dry red wine
- 1 cup chicken broth
- 1/2 lb cremini mushrooms, sliced
- 1 cup pearl onions, peeled
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 2 tbsp all-purpose flour
- 2 tbsp olive oil
- 4 sprigs fresh thyme
- 2 bay leaves
- Salt and freshly ground black pepper, to taste
Instructions
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1In a large Dutch oven, cook the bacon over medium heat until crisp. Remove the bacon and set aside, leaving the fat in the pot.
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2Season the chicken pieces with salt and pepper. Brown them in batches in the bacon fat until golden on all sides. Remove and set aside.
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3Add onions and mushrooms to the pot. Sauté for 5 minutes, then add garlic and cook for 1 minute more.
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4Stir in tomato paste and flour; cook for 2 minutes. Add in red wine and chicken broth, scraping up browned bits.
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5Return chicken and bacon to the pot. Add thyme and bay leaves. Bring to a boil, then reduce to a simmer, cover, and cook for 1.5–2 hours until chicken is tender.
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6Remove herbs, season with additional salt and pepper as needed, and serve hot with crusty bread.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
610cal
Protein:
53 gg
Fat:
29 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
16 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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