Coq au Vin
Coq au vin is a rustic French classic of chicken braised slowly in red wine with bacon, mushrooms and pearl onions. The sauce turns glossy and deeply savoury, and the chicken becomes so tender it falls off the bone. It began as a country dish for turning tough, older birds into a feast, and today it is a favourite for Sunday lunches and dinner parties.
Why You Will Love This Coq au Vin
- Fall-off-the-bone chicken in a rich, glossy red wine sauce
- One pot, with flavour that deepens if you make it a day ahead
- Feels special but uses simple, everyday techniques
Ingredient Notes
Chicken: Bone-in, skin-on thighs and drumsticks stay juicy through long braising. Red wine: Use a dry wine you would enjoy drinking, such as a Burgundy or Pinot Noir. Bacon: Smoky lardons add depth and savoury richness. Mushrooms and pearl onions: Browned separately, they add sweetness and an earthy flavour.
Tips for a Perfect Braise
Brown the chicken well before adding the wine, as this builds the base of the sauce. Braising low and slow makes the chicken fall off the bone, so keep the heat gentle and the lid mostly on. If the sauce is thin at the end, lift out the chicken and reduce it for a few minutes until glossy.
Serving and Storage
Serve with mashed potatoes, buttered noodles or crusty bread to mop up the sauce. Leftovers keep for three days in the refrigerator and taste even better when reheated gently. It also freezes well for up to two months.
Frequently Asked Questions
What wine should I use for coq au vin?
A dry, fruity red wine such as Burgundy (Pinot Noir) is traditional. Choose a wine you would be happy to drink, as its flavour concentrates during cooking.
Can I make coq au vin without wine?
You can use chicken stock with a splash of red wine vinegar, but the dish will lack its characteristic depth. Wine is central to the flavour.
Why marinate the chicken in wine?
Marinating overnight deepens the colour and flavour of the meat and sauce. It is optional but makes a richer dish.
Can I use chicken breast?
Bone-in thighs and drumsticks are best because they stay moist during long braising. Breast can dry out, so add it later in the cooking time if you use it.
Can coq au vin be made ahead?
Yes. It tastes even better the next day. Refrigerate for three days and reheat gently on the stove.
What should I serve it with?
Mashed potatoes, buttered noodles or crusty bread to soak up the sauce, plus green beans or a simple salad.
More Recipes You Will Love
- Wiener Schnitzel: crisp, golden breaded cutlet
- Baked Mac and Cheese: creamy, golden baked pasta
- Smoked BBQ Pork Ribs: tender, smoky pork ribs with a sticky glaze
- 1.5 kg bone-in chicken pieces (thighs and drumsticks work best, with the skin on; pat dry so they brown well)
- 150 g smoked bacon lardons (thick-cut bacon cut into small strips works too; browning them first gives the sauce its depth)
- 2 cups dry red wine (Burgundy style, such as Pinot Noir; use a wine you would enjoy drinking)
- 1 cup chicken stock (preferably homemade or a good-quality low-salt stock)
- 2 tablespoons tomato paste (cooked briefly to deepen the colour and flavour)
- 2 tablespoons plain (all-purpose) flour (stirred in to thicken the sauce slightly)
- 3 sprigs fresh thyme (or 1 teaspoon dried thyme; a bay leaf is a traditional addition)
- 12 whole pearl onions (peeled; soak in hot water for a few minutes first to make peeling easier; small shallots are a good substitute)
- 3 medium carrots (peeled and cut into thick chunks so they hold their shape during braising)
- 3 cloves garlic (lightly crushed)
- 250 g button mushrooms (wiped clean and left whole or halved; sauteed separately in butter for the best colour)
- 2 tablespoons unsalted butter (for sauteing the mushrooms)
- 1 Preheat the OvenPreheat the oven to 160 C and place a rack in the lower-middle position. Take the 1.5 kg of chicken out of the fridge 20 minutes before cooking so it is not ice cold when it hits the pan.Tip: Coq au vin needs a slow oven, so check your oven temperature is accurate. Cold chicken cools the pan and makes it steam instead of browning.
- 2 Peel the Pearl OnionsPut the 12 pearl onions in a bowl, cover with hot water and leave for 5 minutes. Drain, trim just the very tip off the root end, and slip the skins off with your fingers. Keep the root end mostly intact so the onions hold together while they braise.Tip: Soaking in hot water loosens the skins so they slide off easily. Small shallots are a good substitute if you cannot find pearl onions.
- 3 Prepare the VegetablesPeel the 3 carrots and cut them into thick chunks about 3 cm long. Lightly crush the 3 garlic cloves with the flat of a knife. Wipe the 250 g of mushrooms clean with a damp cloth and halve any large ones.Tip: Thick carrot chunks hold their shape during the long braise, whereas thin slices turn to mush. Wipe the mushrooms instead of washing them, as they soak up water.
- 4 Dry and Season the ChickenPat the chicken pieces completely dry with paper towels and season them all over with salt and pepper.Tip: Dry skin is the secret to a good brown crust. Wet skin steams and stays pale and flabby.
- 5 Brown the BaconHeat a large Dutch oven or heavy casserole over medium heat. Add the 150 g of bacon lardons and cook for 5 to 6 minutes, stirring, until the fat renders and the edges are crisp and golden. Lift out with a slotted spoon onto a plate, leaving the fat in the pot.Tip: You do not need any extra oil, as the bacon provides the fat. The bacon fat carries a smoky flavour that goes into the whole sauce.
- 6 Brown the Chicken in BatchesRaise the heat to medium-high. Place the chicken skin-side down in the bacon fat, in batches so the pieces do not touch. Cook for about 5 minutes without moving, until deep golden, then turn and brown the other side for 3 minutes. Set the browned chicken aside on a plate.Tip: Do not overcrowd the pot or the chicken will steam. The chicken does not need to be cooked through, as it will finish in the oven.
- 7 Saute the VegetablesPour off all but about 2 tablespoons of fat from the pot. Add the carrots and pearl onions and cook over medium heat for 5 to 6 minutes, stirring, until lightly golden. Add the garlic and cook for 30 seconds more.Tip: Garlic burns quickly, so add it last. If the pan looks too dry, add a splash of stock.
- 8 Cook the Tomato Paste and FlourStir in the 2 tablespoons of tomato paste and cook for 1 to 2 minutes until it darkens to a brick red. Sprinkle over the 2 tablespoons of flour and stir for 1 minute until no dry flour is visible and the raw smell has gone.Tip: Cooking out the tomato paste removes its raw, metallic taste and deepens the colour of the sauce. The flour lightly thickens the sauce later.
- 9 Deglaze with Wine and StockSlowly pour in the 2 cups of red wine, stirring and scraping the bottom of the pot with a wooden spoon to lift all the browned bits. Simmer for 3 to 4 minutes to reduce slightly, then add the 1 cup of chicken stock and bring back to a gentle simmer.Tip: Those browned bits stuck to the pot are the foundation of the sauce's flavour. Add the wine slowly so the flour mixes in without lumps.
- 10 Return the Chicken and Add ThymeReturn the chicken and the bacon to the pot, along with any juices from the plate. Tuck in the 3 thyme sprigs (and a bay leaf if you have one). Arrange the chicken skin-side up so it is mostly submerged in the liquid.Tip: Keeping the skin side up and just above the liquid helps it stay a little crisp instead of turning soggy.
- 11 Braise in the OvenBring to a simmer on the hob, cover with a lid and transfer to the oven. Braise at 160 C for 60 minutes, until the chicken is tender and pulls away from the bone easily, the juices run clear and the thickest piece reaches at least 74 C.Tip: Check at 45 minutes. The sauce should only bubble lazily at the edges. If it is boiling hard, lower the oven by 10 degrees.
- 12 Saute the MushroomsWhile the chicken braises, melt 2 tablespoons of butter in a large frying pan over medium-high heat. Add the mushrooms in a single layer and cook for 5 to 6 minutes, without moving them too much, until golden brown on both sides. Season with a pinch of salt.Tip: Cook the mushrooms separately for the best colour, as in the sauce they would turn grey and watery. Do not crowd the pan, or they will steam.
- 13 Reduce the SauceLift the chicken out onto a warm plate. Place the pot on the hob over medium-high heat and boil the sauce for 5 to 8 minutes, until glossy and thick enough to coat the back of a spoon. Skim off any excess fat from the surface, discard the thyme stems and taste for seasoning.Tip: A spoon of sauce should leave a clear line when you draw a finger through it. If the wine tastes sharp, simmer a few minutes longer.
- 14 Combine and ServeReturn the chicken to the pot and stir in the sauteed mushrooms. Warm everything through for 2 minutes, then serve in wide bowls with mashed potatoes, buttered noodles or crusty bread to mop up the sauce.Tip: Coq au vin tastes even better the next day. Cool, refrigerate and reheat gently, adding a splash of stock if the sauce has thickened.