Coq au Vin is a classic French dish that translates to “rooster in wine,” traditionally slow-cooked chicken braised in red wine with aromatic vegetables, mushrooms, and smoky bacon. This rustic, hearty stew is renowned for its deep, rich flavors that develop over time, making it a quintessential comfort food and a staple of French country cuisine.
The combination of tender chicken, a velvety wine-based sauce, caramelized onions, earthy mushrooms, and crispy lardons creates a dish that is both elegant and soul-satisfying. Perfect for a special dinner, holiday meal, or a leisurely weekend cooking project, Coq au Vin brings a taste of France to your table.
Why I Love This Recipe
I love this recipe because it turns simple ingredients into a sophisticated, deeply flavorful stew. The slow braising process allows the chicken to absorb the wine and aromatics, resulting in tender, juicy meat and a sauce that’s packed with layers of flavor. It’s comfort food with elegance, perfect for both casual and festive occasions.
Why This Is a Must-Try Dish
This is a must-try dish because Coq au Vin showcases the essence of French rustic cooking. The dish transforms a humble chicken into a gourmet experience, highlighting the magic of braising and the depth of red wine in cooking. The flavors meld beautifully, producing a stew that is impressive yet approachable.
Preparation Time, Cooking Time & Servings
- Preparation Time: 25 minutes
- Cooking Time: 1 hour 45 minutes
- Total Time: 2 hours 10 minutes
- Servings: 4–6 servings
- Calories: ~450 calories per serving (approximate)
- Course: Main Course
- Cuisine: French
Ingredients
For the Chicken and Marinade:
- 4 bone-in, skin-on chicken thighs
- 2 bone-in, skin-on chicken drumsticks
- 2 cups dry red wine (Burgundy or Pinot Noir recommended)
- 2 cloves garlic, minced
- 1 sprig fresh thyme
- 1 bay leaf
- Salt and pepper to taste
For the Stew:
- 4 ounces bacon or pancetta, diced
- 1 large onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 8 ounces mushrooms, sliced
- 1 tablespoon butter
- Fresh parsley, chopped for garnish
Cooking Directions
- Marinate chicken in red wine, garlic, thyme, bay leaf, salt, and pepper for at least 2 hours or overnight for best flavor.
- Remove chicken from marinade (reserve the marinade) and pat dry. Season with salt and pepper.
- In a large Dutch oven or heavy-bottomed pot, cook diced bacon over medium heat until crisp. Remove and set aside.
- Brown chicken on all sides in the rendered bacon fat, about 5–6 minutes per side. Remove chicken and set aside.
- Sauté onions, carrots, celery, and garlic in the same pot until softened.
- Stir in tomato paste and cook 2 minutes. Sprinkle flour over vegetables and stir to combine.
- Gradually add reserved wine marinade and chicken broth, stirring to avoid lumps. Bring to a simmer.
- Return chicken and bacon to the pot. Cover and braise in the oven at 325°F (160°C) for 1–1.5 hours until chicken is tender.
- In a separate pan, sauté mushrooms in butter until golden brown. Add mushrooms to the stew during the last 15 minutes of cooking.
- Adjust seasoning with salt and pepper. Remove thyme sprig and bay leaf before serving.
- Garnish with chopped parsley and serve hot.
Step-by-Step Preparation Method
Step 1: Marinate chicken with red wine, garlic, thyme, bay leaf, salt, and pepper for 2 hours or overnight.
Step 2: Pat chicken dry, season, and set aside.
Step 3: Cook diced bacon in a Dutch oven until crisp; remove and set aside.
Step 4: Brown chicken in bacon fat, about 5–6 minutes per side. Remove and set aside.
Step 5: Sauté onion, carrot, celery, and garlic in the same pot until softened.
Step 6: Stir in tomato paste and cook 2 minutes. Sprinkle flour over vegetables and stir.
Step 7: Slowly add wine marinade and chicken broth, stirring to avoid lumps.
Step 8: Return chicken and bacon to the pot, cover, and braise in 325°F (160°C) oven for 1–1.5 hours.
Step 9: Sauté mushrooms in butter and add during the last 15 minutes of cooking.
Step 10: Adjust seasoning, remove thyme and bay leaf, and garnish with parsley.
Step 11: Serve hot with crusty bread, mashed potatoes, or buttered noodles.
How to Serve
- Serve over creamy mashed potatoes, buttered egg noodles, or with crusty French bread.
- Garnish with fresh parsley for color.
- Pair with the same red wine used for cooking for a harmonious meal.
Recipe Tips
- Marinating overnight enhances flavor and tenderness.
- Pat chicken dry before browning to get a nice golden color.
- Use a Dutch oven for even heat distribution and tender braising.
- Skim fat from the sauce if desired for a lighter stew.
- Allow the stew to rest 10 minutes after cooking for flavors to meld.
Recipe Variations
- Coq au Blanc: Use white wine instead of red for a lighter sauce.
- Slow Cooker Version: Brown chicken and vegetables, then cook in slow cooker on low for 4–5 hours.
- Vegetable Boost: Add pearl onions, turnips, or parsnips for extra depth.
- Mushroom Medley: Use a mix of cremini, shiitake, and button mushrooms for earthy flavor.
- Bacon-Free: Use pancetta or omit for a lighter version, adding a touch of olive oil for browning.
Freezing and Storage Time
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezer: Freeze cooked Coq au Vin in portions for up to 2 months. Thaw overnight in the refrigerator and reheat gently on stovetop or oven.
Special Equipment Needed
- Dutch oven or heavy-bottomed oven-safe pot
- Oven (for braising)
- Wooden spoon or spatula
- Chef’s knife and cutting board
- Measuring cups and spoons
Conclusion
Coq au Vin – French Red Wine Chicken Stew is a timeless dish that combines rustic charm with gourmet flavors. Tender chicken, rich red wine sauce, crispy bacon, and earthy mushrooms create a stew that’s perfect for special occasions or leisurely meals. With deep, comforting flavors and an elegant presentation, this French classic is a must-try for anyone who loves hearty, sophisticated cooking.
Coq au Vin – French Red Wine Chicken Stew
Description
Coq au Vin is a classic French dish that translates to “rooster in wine,” traditionally slow-cooked chicken braised in red wine with aromatic vegetables, mushrooms, and smoky bacon. This rustic, hearty stew is renowned for its deep, rich flavors that develop over time, making it a quintessential comfort food and a staple of French country cuisine.
Ingredients
For the Chicken and Marinade:
For the Stew:
Instructions
-
Marinate chicken in red wine, garlic, thyme, bay leaf, salt, and pepper for at least 2 hours or overnight for best flavor.
-
Remove chicken from marinade (reserve the marinade) and pat dry. Season with salt and pepper.
-
In a large Dutch oven or heavy-bottomed pot, cook diced bacon over medium heat until crisp. Remove and set aside.
-
Brown chicken on all sides in the rendered bacon fat, about 5–6 minutes per side. Remove chicken and set aside.
-
Sauté onions, carrots, celery, and garlic in the same pot until softened.
-
Stir in tomato paste and cook 2 minutes. Sprinkle flour over vegetables and stir to combine.
-
Gradually add reserved wine marinade and chicken broth, stirring to avoid lumps. Bring to a simmer.
-
Return chicken and bacon to the pot. Cover and braise in the oven at 325°F (160°C) for 1–1.5 hours until chicken is tender.
-
In a separate pan, sauté mushrooms in butter until golden brown. Add mushrooms to the stew during the last 15 minutes of cooking.
-
Adjust seasoning with salt and pepper. Remove thyme sprig and bay leaf before serving.
-
Garnish with chopped parsley and serve hot.
