Coq au Vin Recipe: A Step-by-Step Guide to French Comfort Food

Classic Coq au Vin: A French Comfort Dish That’s Easier Than You Think! – Have you ever wanted to cook something that sounds fancy but is actually totally doable?

Coq au vin

Lumina Liu

A classic French dish of chicken braised with red wine, bacon, mushrooms, and aromatic herbs. This hearty Coq au vin combines tender chicken pieces with a rich, flavorful wine sauce for a rustic and elegant meal.

4.9 from 237 votes

Prep Time 25 Minutes

Cook Time 1 Hour 10 Minutes

Total Time 1 Hour 35 Minutes

Course Chicken

Cuisine French

Servings 6 servings

Calories 485 calories kcal

Ingredients

 

• 1½ tbsp olive oil
• 3 rashers (100g) chopped dry-cured bacon
• 12 small shallots
• 2 (460g) chicken legs
• 4 (650g) chicken thighs
• 2 (280g) chicken breasts
• 3 finely chopped garlic cloves
• 3 tbsp brandy or Cognac
• 600ml red wine
• 150ml chicken stock
• 2 tsp tomato puree
• 3 sprigs thyme
• 2 sprigs rosemary
• 2 bay leaves
• Fresh parsley for garnish
• 250g chestnut mushrooms
• 2 tbsp plain flour
• 1 tsp butter

Instructions

 

1. Heat 1 tbsp of the oil in a large, heavy-based saucepan or flameproof dish. Tip in the bacon and fry until crisp. Remove and drain on kitchen paper.
2. Add the shallots to the pan and fry, stirring or shaking the pan often, for 5-8 mins until well browned all over. Remove and set aside with the bacon.
3. Pat the chicken pieces dry with kitchen paper. Pour the remaining oil into the pan, then fry half the chicken pieces, turning regularly, for 5-8 mins until well browned. Remove, then repeat with the remaining chicken. Remove and set aside.
4. Scatter in the garlic and fry briefly, then, with the heat medium-high, pour in the brandy or Cognac, stirring the bottom of the pan to deglaze. The alcohol should sizzle and start to evaporate so there is not much left.
5. Return the chicken legs and thighs to the pan along with any juices, then pour in a little of the wine, stirring the bottom of the pan again. Stir in the rest of the wine, the stock and tomato purée, drop in the bouquet garni (thyme, rosemary, and bay leaves tied together), season with pepper and a pinch of salt, then return the bacon and shallots to the pan. Cover, lower the heat to a gentle simmer, add the chicken breasts and cook for 50 mins-1hr.
6. Just before ready to serve, heat the oil for the mushrooms in a large non-stick frying pan. Add the mushrooms and fry over a high heat for a few mins until golden. Remove and keep warm.
7. Lift the chicken, shallots and bacon from the pan and transfer to a warmed serving dish. Remove the bouquet garni. To make the thickener, mix the flour, olive oil and butter in a small bowl using the back of a teaspoon. Bring the wine mixture to a gentle boil, then gradually drop in small pieces of the thickener, whisking each piece in using a wire whisk. Simmer for 1-2 mins.
8. Scatter the mushrooms over the chicken, then pour over the wine sauce. Garnish with chopped parsley and serve.

Nutrition

Calories: 485.00 caloriesFat: 25.00 gCarbohydrates: 12.00 gCholesterol: 145.00 mgFiber: 2.00 gProtein: 38.00 gSaturated Fat: 7.00 g

Keyword coq au vin, french chicken recipe, red wine braised chicken, french cuisine, chicken with wine sauce

Well, let me introduce you to my favorite French chicken dish — coq au vin! It’s rich, it’s comforting, and it’s absolutely packed with flavor.

Trust me, mastering this classic coq au vin recipe will make you feel like you’ve just graduated from culinary school (without the student loans).

What Is Coq au Vin, Anyway?

Coq au vin — which literally translates to “rooster in wine” — is a traditional French dish that transforms humble ingredients into something magical.

And while the original recipe used roosters (tough birds that benefited from long cooking), we’re using chicken pieces because, let’s be real, who has a rooster hanging around?

This coq au vin recipe is essentially chicken braised in wine with bacon, mushrooms, and pearl onions until everything becomes melt-in-your-mouth tender.

The sauce? Oh. My. Goodness. It’s dark, rich, and seriously the kind of thing you’ll want to soak up with crusty bread until the plate is practically licked clean!

Why You’ll Love This Coq au Vin Recipe

There’s a reason this dish has stood the test of time. Actually, there are several:

• It’s impressive enough for guests but doesn’t require professional skills
• The hands-on time is minimal (most of the magic happens while it simmers)
• It’s the perfect make-ahead meal — it actually tastes better the next day!
• The depth of flavor is out of this world (hello, wine-infused sauce!)
• It’s a one-pot wonder that’ll make your kitchen smell like a French bistro

Want to know the best part? While coq au vin sounds super fancy, it’s actually peasant food at its finest — which means it’s forgiving and flexible!

The Essential Ingredients

Here’s what you’ll need to create this classic coq au vin recipe:

• Chicken pieces – A mix of legs, thighs, and breasts for the perfect balance
• Bacon – For that smoky foundation (about 100g of chopped dry-cured works beautifully)
• Shallots – 12 small ones, kept whole for those gorgeous bursts of flavor
• Red wine – 600ml of something you’d actually drink (no cooking wine, please!)
• Brandy or Cognac – Just 3 tablespoons, but what a difference it makes
• Aromatics – Garlic, thyme, rosemary, and bay leaves
• Mushrooms – 250g of chestnut mushrooms for earthy goodness
• A few pantry staples – Chicken stock, tomato purée, flour, butter, olive oil

See? Nothing too exotic! But when they come together? Pure. Magic.

How to Make Coq au Vin Without Breaking a Sweat

Follow the following step-by-step guide:

Step 1: Building the Flavor Base

First things first — we need to create that incredible foundation of flavor that makes coq au vin so special.

Heat about 1½ tablespoons of olive oil in a large, heavy-based pot. Toss in the chopped bacon and fry until it’s gloriously crisp. Remove it with a slotted spoon and set aside on paper towels.

Now, add those whole shallots to the bacon-infused oil (I’m drooling just writing this) and fry them for 5-8 minutes until they’re beautifully browned all over. They should look caramelized and smell amazing! Set these aside with the bacon.

Step 2: Brown That Chicken!

This step is crucial to a perfect coq au vin recipe, so don’t skip it!

Pat your chicken pieces dry with paper towels — this is super important for getting that beautiful brown crust. Add a touch more oil to the pan and brown half the chicken pieces for about 5-8 minutes, turning regularly. Remove, then repeat with the remaining chicken.

Is it time-consuming? A bit. Is it worth it? ABSOLUTELY. This step adds ridiculous depth of flavor that you just can’t get any other way.

Step 3: The Wine Magic Happens

Now for the fun part! Add the chopped garlic to the pan and let it sizzle briefly. Then — and this is where it gets exciting — pour in the brandy or cognac!

It should sizzle dramatically as it deglazes the pan, lifting all those incredible browned bits. Let most of it evaporate (the alcohol cooks off, leaving just the flavor).

Return the chicken legs and thighs to the pan, then pour in a splash of wine, stirring to deglaze again. Add the rest of the wine, chicken stock, and tomato purée.

Drop in your bouquet garni (that’s just the thyme, rosemary, and bay leaves tied together), season with pepper and a pinch of salt, then return the bacon and shallots to the pan.

Now cover the pot, lower the heat to a gentle simmer, add the chicken breasts (they need less cooking time than the dark meat), and let everything simmer happily for about 50 minutes to an hour.

Step 4: The Finishing Touches

Just before you’re ready to serve, heat a bit of oil in a separate pan and sauté those mushrooms over high heat until they’re golden and gorgeous — this only takes a few minutes.

Meanwhile, lift the chicken, shallots, and bacon from your coq au vin and transfer them to a serving dish. Remove the bouquet garni (it’s done its job).

To thicken the sauce — which is the crowning glory of any coq au vin recipe — mix 2 tablespoons of flour with a teaspoon of butter and a little olive oil in a small bowl.

Bring the wine mixture to a gentle boil, then gradually whisk in small pieces of this thickener. Let it simmer for a couple of minutes until it reaches that perfect silky consistency.

Finally, scatter the golden mushrooms over the chicken and pour that velvety wine sauce over everything. A sprinkle of fresh parsley adds the perfect finishing touch!

Tips for Coq au Vin Success

After making this dish about a hundred times (no exaggeration!), I’ve picked up a few tricks:

1. Don’t rush the browning – Those caramelized bits are GOLD for flavor
2. Use decent wine – It doesn’t need to be expensive, but it should be something you’d drink
3. Make it ahead – Like most stews, this coq au vin recipe tastes even better the next day
4. Patience pays off – The gentle, slow simmer is what makes the chicken fall-off-the-bone tender
5. Serve with something to soak up the sauce – Mashed potatoes, crusty bread, or buttered noodles are all amazing

Troubleshooting Your Coq au Vin

Got a problem? I’ve got solutions:

• Too thin sauce? Your thickener might need a boost. Mix a little more flour with cold water and whisk it in.
• Chicken not tender enough? It probably needs more time. Different pots conduct heat differently, so give it another 15-20 minutes on low.
• Sauce too acidic? Add a tiny pinch of sugar to balance it out.

What to Serve with Your Coq au Vin

This coq au vin recipe creates such a showstopper that you don’t need complicated sides. I love to serve it with:

• Buttery mashed potatoes (the BEST for soaking up that sauce!)
• A simple green salad with a light vinaigrette
• Crusty French bread (homemade if you’re feeling ambitious)
• A glass of the same wine you used for cooking (because, why not?)

Ready to Impress?

So there you have it — a classic coq au vin recipe that’s actually doable for home cooks! Yes, it takes a little time, but most of that is hands-off simmering while you sip wine and feel very French and sophisticated.

The next time you want to wow dinner guests — or just treat yourself to something special — give this coq au vin recipe a try. It’s comfort food with a fancy accent, the kind of dish that makes ordinary weeknights feel like celebrations.

Have you tried making coq au vin before? What’s your favorite French dish to cook at home? Let me know in the comments below!