Coq au Vin Recipe

Introduction

Coq au Vin is a classic French stew featuring tender chicken simmered in red wine with mushrooms, bacon, and aromatic herbs. This comforting dish is perfect for a cozy dinner and delivers rich, deep flavors that improve with time.

Ingredients

• 4 chicken thighs, bone-in, skin on (~220g / 7 oz each)
• 4 chicken drumsticks
• 16 pearl onions or picking onions
• 1 bay leaf, fresh (dry also ok)
• 3 thyme sprigs (or 1 tsp dried thyme)
• 750 ml / 3 cups pinot noir red wine or other dry red wine
• 3 – 4 tbsp vegetable oil or canola oil
• 3/4 tsp salt (cooking/kosher salt, or 1/2 tsp table salt)
• 1/2 tsp black pepper
• 400g / 14oz white mushrooms, halved (quartered if large)
• 150g / 5oz bacon piece (speck), cut into 1 x 2.5cm batons
• 60g / 4 tbsp unsalted butter
• 3 garlic cloves, finely minced
• 2 tbsp tomato paste
• 7 tbsp plain all-purpose flour
• 750 ml / 3 cups beef stock
• 1/4 tsp salt (cooking/kosher salt, or 1/8 tsp table salt)
• 1/4 tsp black pepper
• 2 tbsp fresh parsley, chopped
• Mashed potato or tagliatelle (for serving)

Instructions

1. Step 1: Marinate the chicken by placing it in a large glass or ceramic bowl with the marinade ingredients (wine, bay leaf, thyme). Refrigerate for at least 12 hours, up to 24 hours.
2. Step 2: Strain the wine into a bowl, reserving the herbs and wine separately. Remove chicken and onions from the marinade.
3. Step 3: Pat the chicken dry on a paper towel-lined tray to remove excess moisture.
4. Step 4: Pour the reserved wine into a saucepan and bring to a boil over medium-high heat. Simmer vigorously, skimming off impurities, until reduced by half. Set aside.
5. Step 5: Preheat your oven to 180°C (350°F, 160°C fan).
6. Step 6: Season the chicken with 3/4 tsp salt and 1/2 tsp pepper.
7. Step 7: Heat 3 tablespoons of oil in a large, heavy oven-proof pot over medium-high heat. Brown chicken thighs skin-side down for 2-3 minutes until darkly browned, then flip and cook 1 more minute. Remove to a tray.
8. Step 8: Pull the skin over the drumstick flesh and brown on all sides (3-4 sides, about 5 minutes total). Remove and set aside.
9. Step 9: Add more oil if needed and cook the bacon pieces for 3 minutes until golden. Remove and add to the tray with chicken.
10. Step 10: Add mushrooms to the pot and cook for 5 minutes until golden. Remove to a bowl.
11. Step 11: Add more oil if necessary, then cook the onions for about 5 minutes until golden patches form.
12. Step 12: Add butter to the pot. Once melted, stir in garlic and cook for 1 minute. Add tomato paste and cook for 2 minutes. Stir in flour and cook for another 2 minutes to form a roux.
13. Step 13: Slowly pour in beef stock while stirring continuously to avoid lumps. Add the reduced wine and mix until smooth.
14. Step 14: Return chicken, bacon, mushrooms, thyme sprigs, bay leaf, salt, and pepper to the pot. Stir well to combine.
15. Step 15: Bring the pot to a simmer, cover, and transfer to the oven. Cook for 45 minutes until chicken is very tender but still holds its shape.
16. Step 16: Remove from oven and taste the sauce, adding more salt if needed.
17. Step 17: For best flavor, refrigerate the stew overnight. Reheat gently on the stove over low heat, adding water if the sauce is too thick.
18. Step 18: Serve hot over mashed potato or tagliatelle, garnished with fresh parsley. Enjoy with crusty bread or brioche if desired.

Tips & Variations

• Peel pearl onions quickly by blanching them in boiling water for 1 minute, then shocking in ice water to loosen skins.
• Use speck or pancetta for a smoky, authentic bacon flavor.
• If you don’t have red wine, substitute with chicken stock plus a splash of vinegar, though wine gives the best depth.
• Add a splash of brandy or cognac for extra richness before adding the stock and wine.
• For a gluten-free version, use a gluten-free flour or cornstarch to thicken the sauce.

Storage

Store leftover Coq au Vin in an airtight container in the refrigerator for up to 3 days. The flavors deepen overnight, making it even more delicious. Reheat gently on the stove over low heat to prevent drying out, adding a little water or stock if the sauce thickens too much. This dish can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs and drumsticks?

Thighs and drumsticks hold up better to slow cooking and stay moist. Chicken breasts can dry out, but if you prefer, add them later in the cooking process and monitor closely.

What type of wine is best for Coq au Vin?

A dry red wine like Pinot Noir is traditional and provides a balanced flavor without overpowering the dish. Avoid very tannic or heavy wines.

Coq au Vin Recipe

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★★★★★

5 from 80 reviews

• Author: lilan
• Total Time: Approximately 13 to 25 hours (including marinating and resting time)
• Yield: Serves 6

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Description

Classic French Coq au Vin is a rich, hearty chicken stew braised in a deep red wine sauce with mushrooms, pearl onions, and smoky bacon. This dish features tender bone-in chicken thighs and drumsticks marinated in wine, browned and slow-cooked in the oven to absorb maximum flavor. Served best over creamy mashed potatoes or fresh tagliatelle, it’s a comforting meal perfect for cozy dinners and special occasions.

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Ingredients

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Chicken and Marinade

• 4 chicken thighs, bone-in, skin on (~220g / 7 oz each)
• 4 chicken drumsticks
• 16 pearl onions or picking onions
• 1 bay leaf, fresh (dry also okay)
• 3 thyme sprigs (or 1 tsp dried thyme)
• 750 ml / 3 cups pinot noir red wine (or other dry red wine)

For Cooking

• 3 – 4 tbsp vegetable oil (or canola oil)
• 3/4 tsp salt (cooking/kosher salt, or 1/2 tsp table salt)
• 1/2 tsp pepper
• 400g / 14oz white mushrooms, halved (quartered if large)
• 150g / 5oz bacon piece (speck), cut into 1 x 2.5cm / 0.4 x 1″ batons
• 60g / 4 tbsp unsalted butter
• 3 garlic cloves, finely minced
• 2 tbsp tomato paste
• 7 tbsp plain / all purpose flour
• 750 ml / 3 cups beef stock
• 1/4 tsp salt (cooking/kosher salt, or 1/8 tsp table salt)
• 1/4 tsp black pepper
• 2 tbsp parsley, chopped

To Serve

• Mashed potato or tagliatelle

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Instructions

1. Marinate Chicken: Combine chicken thighs and drumsticks with bay leaf, thyme sprigs, pearl onions, and red wine in a large glass or ceramic bowl. Cover and marinate overnight in the refrigerator, at least 12 hours and up to 24 hours, to deeply infuse the flavors.
2. Prepare Wine and Chicken: Strain the wine into a bowl, reserving the herbs and wine separately. Separate the chicken pieces and pearl onions. Pat the chicken pieces dry on a tray lined with paper towels to ensure they brown properly.
3. Reduce Wine: Pour the reserved red wine into a saucepan and bring it to a boil over medium-high heat. Simmer vigorously, skimming off any impurities that rise to the surface, until the volume is reduced by half. Set aside the reduced wine.
4. Preheat Oven: Preheat your oven to 180°C (350°F) or 160°C (fan).
5. Season Chicken: Sprinkle the chicken pieces evenly with 3/4 tsp salt and 1/2 tsp black pepper for proper seasoning before browning.
6. Brown Chicken: Heat 3 tablespoons of oil in a large, heavy-based, oven-proof pot over medium-high heat. Add chicken thighs skin side down and cook for 2-3 minutes until nicely browned, darker due to red wine marinade. Flip and cook the other side for another minute. Remove and set aside. For drumsticks, stretch the skin to cover the flesh and brown them on 3-4 sides, about 5 minutes total. Remove and set aside.
7. Cook Bacon: Remove any burnt bits from the pot, add a bit more oil if needed, and fry the bacon batons for about 3 minutes until golden. Add the bacon to the tray with the browned chicken.
8. Sauté Mushrooms: Add mushrooms to the pot and cook for 5 minutes until golden brown, then remove them into a separate bowl.
9. Sauté Onions: Add a little extra oil if necessary and cook the pearl onions for around 5 minutes until they develop golden patches. Remove and set aside.
10. Make Roux and Sauce Base: Add butter to the pot and melt it over medium heat. Stir in minced garlic and cook for 1 minute until fragrant. Add tomato paste and cook for 2 minutes to deepen the flavor. Sprinkle in flour and cook for 2 minutes, stirring constantly to form a roux that will thicken the sauce.
11. Add Liquids: While stirring continuously, slowly pour in the beef stock to dissolve the flour smoothly and avoid lumps. Then add the reduced wine and stir until the mixture is mostly lump-free and well combined.
12. Combine Ingredients: Return the chicken, bacon, mushrooms, thyme sprigs, bay leaf, salt (1/4 tsp), and pepper (1/4 tsp) to the pot. Stir gently to combine all ingredients.
13. Slow Cooking in Oven: Bring the stew to a simmer on the stovetop, then cover the pot with a lid or foil. Transfer it to the preheated oven and cook for 45 minutes, allowing the chicken to become very tender but still hold shape.
14. Adjust Seasoning: Remove the pot from the oven, taste the sauce, and add additional salt if needed to balance flavors.
15. Optional Overnight Rest: For best flavor, leave the stew to rest overnight in the refrigerator. When ready to serve, gently reheat on a low stove setting in a covered pot, making sure the chicken is fully warmed. Add a splash of water if the sauce is too thick.
16. Serve: Spoon the Coq au Vin over creamy mashed potatoes or freshly cooked tagliatelle. Garnish generously with chopped parsley. For an authentic experience, serve with homemade brioche to mop up the rich sauce.

Notes

• Note 1: Bone-in, skin-on chicken yields the most flavorful and tender results.
• Note 2: Pearl onions add sweetness and texture; substitute with small shallots if unavailable.
• Note 3: Use a dry red wine like Pinot Noir for balanced acidity and fruitiness; avoid cooking wines with additives.
• Note 4: Halve or quarter mushrooms depending on size to ensure even cooking.
• Note 5: Use speck or bacon for smoky depth; cut into small batons for even frying.
• Note 7: Salt quantities are separated for layered seasoning; adjust according to taste.
• Note 8: Adding beef stock slowly while stirring prevents lumps and creates a smooth sauce.
• Note 9: Oven slow-cooking ensures tender meat without falling apart.
• Note 11: Stews improve in flavor after resting; overnight is recommended for optimal taste.

• Prep Time: 15 minutes plus 12-24 hours marinating
• Cook Time: 1 hour (including browning, reducing, and oven-cooking)
• Category: Slow Cooking
• Method: Slow Cooking
• Cuisine: French

Keywords: Coq au Vin, French chicken stew, red wine chicken, slow-cooked chicken, classic French cuisine, comfort food, mushroom stew, pearl onions, bacon chicken recipe