Coq au Vin – French Red Wine Chicken Stew

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

1. Marinate chicken in red wine, garlic, thyme, bay leaf, salt, and pepper for at least 2 hours or overnight for best flavor.
2. Remove chicken from marinade (reserve the marinade) and pat dry. Season with salt and pepper.
3. In a large Dutch oven or heavy-bottomed pot, cook diced bacon over medium heat until crisp. Remove and set aside.
4. Brown chicken on all sides in the rendered bacon fat, about 5–6 minutes per side. Remove chicken and set aside.
5. Sauté onions, carrots, celery, and garlic in the same pot until softened.
6. Stir in tomato paste and cook 2 minutes. Sprinkle flour over vegetables and stir to combine.
7. Gradually add reserved wine marinade and chicken broth, stirring to avoid lumps. Bring to a simmer.
8. 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.
9. In a separate pan, sauté mushrooms in butter until golden brown. Add mushrooms to the stew during the last 15 minutes of cooking.
10. Adjust seasoning with salt and pepper. Remove thyme sprig and bay leaf before serving.
11. 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.