Coq Au Vin

If dinner could wear a beret and casually impress everyone at the table, it would be Coq Au Vin. This classic French dish is all about chicken slowly braised in red wine with herbs, mushrooms and bacon until the sauce turns rich, glossy, and impossible to ignore. It looks fancy, smells good, and somehow still feels comforting and familiar.

This coq au vin recipe keeps all the charm of a traditional coq au vin recipe while making it totally doable at home. The result is tender chicken, deep wine flavour, and a sauce you'll want to mop up with bread or spoon straight over mash. It's the kind of meal that makes you feel like you cooked something special, without needing a culinary degree or a tiny Parisian kitchen.

What Makes This Coq Au Vin So good

Here's why this version of the traditional coq au vin recipe stands out from the rest and earns the title of one of the best coq au vin recipes you can make at home:

• Bold flavour building from start to finish – crispy seared chicken pieces develop a caramelised crust that sets the stage for everything great that follows.
• Good wine equals great sauce – using a quality red like Pinot Noir or Shiraz gives the broth a glossy, rich taste you'll want on repeat.
• Smoky savoury bacon and garlic deliver that quintessential French depth of flavour.
• Pearl onions and sautéed mushrooms add that earthy, sweet finish that makes this feel unmistakably luxe and traditional.
• Oven braising keeps things tender and stress-free so you can have hands-off time while flavour does all the work.

For another french chicken recipe, try a peppercorn sauce with the chicken!

What Goes Into This Recipe

This dish is made with a handful of simple ingredients that work together to create deep, classic French flavor. Each one plays a role in building the rich, savory sauce that makes this dish so memorable.

What makes this recipe shine:

• Bone-in chicken pieces – Thighs and drumsticks work best, holding up well during braising and delivering juicy, flavorful meat.
• Red wine – A good-quality Burgundy, Pinot Noir, or Shiraz gives the sauce its signature richness and depth.
• Bacon and garlic – These build the savory foundation of the dish, adding smoky, aromatic flavor.
• Pearl onions and cremini mushrooms – Sautéed until tender, they finish the dish with a touch of sweetness and earthiness.

Note: Please see recipe card at the bottom for list of full ingredients and measurements.

Playful Add-Ins and Fun Substitutions

Want to switch things up without wrecking the soul of this traditional coq au vin recipe? Try these:

• White wine twist – swap in a Riesling or Chardonnay for a lighter, brighter spin.
• Smoked paprika – sprinkle a touch for an extra layer of complexity.

On the stove

1. Preheat and cook the bacon: Preheat your oven to 350°F (175°C). In a large Dutch oven, heat the olive oil over medium heat. Add the diced bacon and cook for 8 to 10 minutes until golden and crispy. Use a slotted spoon to transfer the bacon to a plate and set aside.

1. Sear the chicken pieces: Pat the chicken dry with paper towel and season well with salt and pepper. Working in batches, sear the chicken in the bacon fat, skin-side down for thighs. Cook for about 5 minutes per side until browned and crisp. Transfer to the plate with the bacon.

1. Sauté the vegetables: In the same pot, add the diced onion, carrots, salt, and pepper. Cook for about 5 minutes, stirring often, until the onions are soft and lightly browned. Stir in the garlic and cook for another minute until fragrant.

1. Deglaze and braise: Pour in the brandy, red wine, and chicken stock. Stir to deglaze the pot. Return the chicken and bacon to the pot, add the thyme, and bring to a simmer. Cover and bake in the oven for 20 to 30 minutes, until the chicken is fully cooked.

1. Sauté the mushrooms: While the chicken is braising, melt 2 tablespoons of butter in a large skillet over medium heat. Add the sliced cremini mushrooms and cook for 8 to 10 minutes, until they are golden brown. Season lightly with salt and set aside. This extra step brings a rich, earthy flavor to the final dish.

1. Finish and thicken the sauce: Remove the pot and set it back on the stove over medium-low heat. Mash the remaining tablespoon of butter with the flour to form a paste, then stir it into the pot. Add the sautéed mushrooms and pearl onions. Let the stew simmer for 10 minutes, stirring occasionally, until the sauce thickens.

Serve this dish with mashed potatoes, buttered noodles, or crusty bread to soak up the rich sauce. For something fresh on the side, try our Easy Avocado Chicken Salad. And to finish the meal Easy Apple Crumble makes a warm, rustic dessert that pairs perfectly, or go savory with our Easy Ratatouillefull of tender veggies and herbs.

Pro Tips That Actually Matter

• Pick wine you'd drink: A good red transforms the sauce. Treat this like a dinner party and don't skimp.
• Pat chicken dry: Moisture fights browning. Dry bird browns better and tastes way better.
• Cook low and slow: Quick braising will make sauce tangy. Slow heat builds lusciousness.
• Let it rest off heat: Flavours settle and deepen if you give the casserole 10 minutes before plating.

Recipe FAQ's

Yes! A Dutch oven or heavy-based pot works best since this recipe starts on the stove and finishes in the oven, but you can make it without one. Just keep everything on the stovetop and let it simmer gently until the chicken is tender.

Traditional Coq Au Vin recipes use red Burgundy, such as Pinot Noir. We love using Shiraz for its rich flavor, but dry white wines like Sauvignon Blanc or Pinot Gris also work well if you prefer a lighter version.

No, but we highly recommend it. Sautéing mushrooms in butter while the dish bakes adds an extra layer of depth. For even more flavor, stir in a little garlic as they cook. It's a simple step that makes a big difference.

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What you need

• 2 tablespoons olive oil
• 4 ounces bacon diced
• 8 skin on bone in chicken pieces 4 drumsticks and 4 thighs, skin on
• 2 teaspoons salt plus more to season
• 1/2-1 teaspoon cracked pepper plus more to season
• 1 onion diced
• 8 oz carrots cut into 1-inch pieces
• 4 cloves garlic minced
• 1/4 cup brandy optional
• 350 ml red wine good quality, Burgundy, Pinot Noir, Shiraz
• 1 1/4 cups low sodium chicken stock or broth
• 5 thyme sprigs
• 3 tablespoons unsalted butter at room temperature, divided
• 1 1/2 tablespoons all-purpose flour
• 8 ounces whole onions frozen small, pearl onions
• 8 ounces cremini mushrooms thickly sliced
• 2 tablespoons fresh parsley to garnish – optional

Method

1. Preheat the oven to 350°F | 175°C.
2. Heat the olive oil over medium heat in a large pot or Dutch oven. Add the bacon and cook until crispy (about 8 to 10 minutes). Transfer bacon to a plate with a slotted spoon.
3. Pat chicken pieces dry with paper towel and season with salt and pepper.
4. Add the chicken pieces in batches of two to the leftover bacon grease (skin side down for chicken thighs). Sear for about 5 minutes each side, until skin is rendered, crispy and browned. Transfer chicken to the plate with the bacon. Set aside.
5. Add the onions, carrots, salt, and pepper to the pan and cook over medium heat for 5 minutes, while stirring occasionally, until the onions are transparent and lightly browned. Add the garlic and cook until fragrant (about 1 minute).
6. Pour in the Cognac/brandy, wine and chicken stock; stir to combine. Add the thyme, bacon, chicken, and any juices leftover from the plate into the pot. Bring to a simmer, then cover with a lid or foil and transfer to the oven for 20-30, or until the chicken is cooked through and no longer pink in the middle.
7. While chicken is in the oven, melt 2 tablespoons of butter in a pan over medium heat. Cook the mushrooms for 8 to 10 minutes, until soft and browned. Set aside.
8. Remove casserole from oven and place on stove. Mash the remaining butter with the flour and stir into the casserole (the heat will cook any lumps out). Add the pearl onions; bring the casserole to a simmer and cook for a further 10 minutes, until sauce has thickened.