Coq au Vin is one of France’s most beloved comfort dishes, featuring tender chicken slowly braised in red wine with aromatic vegetables and herbs. This rustic yet elegant dish transforms simple ingredients into something truly special through the magic of slow cooking. The chicken becomes incredibly tender while the wine reduces into a rich, velvety sauce that’s both earthy and sophisticated. Originally created as a way to make tough old roosters tender and flavorful, this timeless recipe now graces tables from cozy bistros to fine dining establishments around the world.
Serves: 4-6 people
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours
For the Chicken
- 3-4 pounds chicken pieces (thighs, drumsticks, and breasts)
- 6 strips thick-cut bacon, chopped
- 2 tablespoons all-purpose flour
- Salt and black pepper to taste
- 2 tablespoons olive oil (if needed)
For the Braising Liquid
- 1 bottle (750ml) dry red wine (Burgundy or Pinot Noir preferred)
- 2 cups chicken broth
- 2 bay leaves
- 3 sprigs fresh thyme
- 3 sprigs fresh parsley
- 1 sprig fresh rosemary
For the Vegetables
- 1 large onion, sliced
- 3 carrots, cut into 2-inch pieces
- 3 celery stalks, cut into 2-inch pieces
- 4 cloves garlic, minced
- 8 ounces mushrooms, quartered
- 12 small pearl onions, peeled
- 2 tablespoons butter
- 1 tablespoon tomato paste
Preparing the Chicken
Season the chicken pieces generously with salt and pepper on both sides. Let them sit at room temperature for about 15 minutes while you prepare the other ingredients. This helps the chicken cook more evenly.
In a large, heavy-bottomed pot or Dutch oven, cook the chopped bacon over medium heat until it becomes crispy and releases its fat, about 5-6 minutes. Remove the bacon with a slotted spoon and set it aside, leaving the rendered fat in the pot.
Browning for Flavor
Lightly dust the seasoned chicken pieces with flour, shaking off any excess. The flour will help create a beautiful golden crust and also thicken the sauce later. Working in batches to avoid overcrowding, brown the chicken pieces in the bacon fat over medium-high heat.
Cook each piece for 4-5 minutes per side until they develop a rich golden-brown color. Don’t move them too soon – let them develop that beautiful crust. If the pot seems dry, add a tablespoon of olive oil. Remove the browned chicken and set it aside.
Building the Base
In the same pot, add the sliced onion, carrots, and celery. Cook for 5-6 minutes until the vegetables start to soften and the onions become translucent. Add the minced garlic and tomato paste, stirring for another minute until fragrant.
Pour in about half a cup of the red wine to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon. These little bits are pure flavor and will enrich your sauce.
The Wine and Herbs
Add the remaining wine, chicken broth, bay leaves, thyme, parsley, and rosemary to the pot. Bring the mixture to a gentle simmer. The liquid should almost cover the chicken when you add it back.
Return the browned chicken pieces to the pot, nestling them into the liquid. The skin should be mostly above the liquid level to stay crispy. Bring everything back to a gentle simmer.
Slow Braising Magic
Cover the pot and reduce the heat to low. Let the chicken braise gently for about 45 minutes. The liquid should barely bubble – if it’s boiling hard, turn the heat down further. This slow, gentle cooking is what makes the chicken incredibly tender.
After 45 minutes, add the pearl onions and mushrooms to the pot. Continue cooking for another 20-25 minutes until the chicken easily falls off the bone and the vegetables are tender.
Finishing Touches
Remove the chicken and vegetables from the pot and arrange them on a serving platter. Cover with foil to keep warm. Remove and discard the herb sprigs and bay leaves from the cooking liquid.
Increase the heat to medium-high and simmer the remaining liquid for 10-15 minutes to reduce it by about half. The sauce should coat the back of a spoon when ready. Taste and adjust the seasoning with salt and pepper.
Creating the Perfect Sauce
If you want an extra-smooth sauce, you can strain it through a fine-mesh sieve, but this isn’t necessary. Some people prefer the rustic texture with all the vegetables. For a richer finish, whisk in the butter one tablespoon at a time.
The sauce should be glossy and have a beautiful deep red color from the wine. It should taste rich and complex, with no harsh alcohol flavor remaining.
Serving Your Coq au Vin
Pour the reduced sauce over the chicken and vegetables. Sprinkle the reserved crispy bacon on top for extra flavor and texture. Garnish with fresh chopped parsley if desired.
Serve immediately with crusty French bread, buttered egg noodles, or creamy mashed potatoes. The bread is especially important for soaking up every drop of that incredible sauce.
Wine Pairing and Tips
Use a wine you’d actually drink – the flavor will concentrate as it cooks, so poor wine will make poor sauce. A good Burgundy is traditional, but any dry red wine with good body will work well.
Don’t rush the browning step – this is where much of the flavor develops. Take your time to get a good golden crust on the chicken.
The dish actually tastes even better the next day, as the flavors have time to meld together. Store it covered in the refrigerator and reheat gently before serving.
