Jump to Recipe Print RecipeAs I stood in my kitchen, the rich aroma of garlic and wine bubbling in the pot reminded me of the charm of a rustic French bistro. This is the magic of Coq Au Vin, a classic French chicken stew that effortlessly transforms an ordinary evening into something special. With its tender chicken, smoky bacon, and a velvety sauce, this comforting dish not only satisfies the palate but also offers a delightful one-pan experience that makes cleanup a breeze. Whether you’re hosting a gathering or enjoying a cozy night in, this easy recipe will surely impress and warm the hearts of everyone at your table. Ready to dive into a dish that’s perfect for all occasions? Let’s get cooking! Why is Coq Au Vin a Must-Try? Comforting Flavor: Coq Au Vin delivers an incredibly rich, savory taste, thanks to the essence of red wine and aromatic herbs. This dish is all about indulgence in every satisfying bite. One-Pan Wonder: You’ll love the simplicity of cooking everything in one pot, making it a breeze to clean up after a delicious meal with little effort. Versatile Ingredients: From using different wines to adding veggies like peas or mushrooms, this recipe allows creativity in the kitchen. Perfect for Gatherings: Impress your guests with this classic French dish that’s great for any occasion, whether a cozy family dinner or a classy soirée. Check out our other one-pan delights like Air Fryer Hand for additional inspiration! Coq Au Vin Ingredients • Classic French chicken stew requires simple yet flavorful components! For the Chicken Chicken (drumsticks and thighs) – Main protein providing richness; bone-in, skin-on preferred for better flavor. Salt – Enhances overall flavor; adjust according to taste. Cracked pepper – Adds a gentle heat; feel free to adjust this to your spice preference. For the Cooking Base Olive oil – Adds fat for cooking; you can substitute with vegetable oil if needed. Bacon – Provides a smoky flavor base; pancetta works well as a substitute too. Onion – Base flavor and texture; swap for shallots if you prefer a milder taste. Carrots – Sweetness and color come from these; no substitution needed, but parsnips are an option. Garlic – Aromatic goodness; fresh works best, but garlic powder can be used in a pinch. For Flavor and Richness Brandy – Optional, but enhances depth of flavor; feel free to omit if not available. Red wine (Burgundy/Pinot Noir/Shiraz) – Essential for braising; contributes aroma and flavor—choose according to your taste! Chicken stock – Moisture and flavor are enhanced with this; low sodium is preferred, or vegetable broth can work as an alternative. Thyme sprigs – Fresh thyme is ideal for flavor; dried thyme can be used (about 1/3 of the amount). For the Sauce Unsalted butter – Adds creaminess to the sauce and is used both for sautéing and finishing. All-purpose flour – Thickens the sauce; feel free to use gluten-free flour if needed. For the Extras Pearl onions – Offers sweetness and visual appeal; frozen small onions are a great shortcut. Cremini mushrooms – Earthy flavor and texture; button mushrooms can substitute if preferred. Fresh parsley – Garnish that adds color and herbal freshness to the dish. Each ingredient plays an integral role to ensure that your Coq Au Vin is as authentic and delightful as possible! Enjoy this classic French recipe. Step‑by‑Step Instructions for Coq Au Vin Step 1: Preheat the Oven Begin by preheating your oven to 350°F (175°C). This temperature is key for braising the chicken to tender perfection later in the cooking process. Ensure your oven is fully heated to create an ideal environment that will allow the flavors to meld beautifully. Step 2: Cook the Bacon In a large pot or Dutch oven, heat a tablespoon of olive oil over medium heat. Once shimmering, add chopped bacon and cook until crispy, about 5-7 minutes. Stir occasionally to prevent burning. Once done, remove the bacon with a slotted spoon and set it aside on a paper towel-lined plate to absorb excess grease. Step 3: Sear the Chicken Season your chicken drumsticks and thighs generously with salt and cracked pepper. In the same pot with the bacon fat, carefully add the chicken pieces in batches, searing each side until golden brown, approximately 4 minutes per side. Once browned, transfer the chicken to a plate and set it aside. Step 4: Sauté the Vegetables With the chicken removed, add diced onions and sliced carrots to the pot. Sauté for about 5-7 minutes, stirring frequently until the onions turn translucent and start to soften. Then, add minced garlic and continue to sauté for an additional minute, allowing the aroma of the garlic to fill your kitchen. Step 5: Deglaze the Pot Pour in ¼ cup of brandy (if using) to deglaze the pot, scraping up any browned bits stuck to the bottom. Cook for about 2 minutes until the alcohol evaporates. Then, add 2 cups of red wine and 1 cup of chicken stock, stirring to combine all the flavors together. The mixture should begin to bubble gently. Step 6: Combine Ingredients Add the thyme sprigs, cooked bacon, and the seared chicken back into the pot, ensuring that the chicken is submerged in the flavorful liquid. Bring everything to a simmer over medium heat, then cover the pot and carefully transfer it to your preheated oven. Bake for 20-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F. Step 7: Sauté the Mushrooms While the Coq Au Vin cooks in the oven, melt 2 tablespoons of unsalted butter in a skillet over medium heat. Add sliced cremini mushrooms and sauté for about 5 minutes until they’re tender and lightly browned. Remove from heat and set aside for later. Step 8: Thicken the Sauce After the chicken has cooked, carefully remove the pot from the oven. To thicken the sauce, melt another tablespoon of butter in the skillet, then whisk in 2 tablespoons of flour until smooth. Slowly stir this mixture back into the pot with the chicken and simmer over low heat for about 10 minutes until it thickens nicely. Step 9: Final Touches Incorporate the sautéed mushrooms and frozen pearl onions into the pot, giving it a good stir. Let everything simmer together for an additional 5-10 minutes to allow the flavors to blend. The Coq Au Vin will be rich and fragrant, ready to impress! Step 10: Garnish and Serve Before serving, garnish the dish with fresh parsley for a vibrant touch. This Coq Au Vin pairs beautifully with creamy mashed potatoes, buttered noodles, or crusty bread to soak up that delectable sauce. Enjoy this comforting, rustic French dish with your loved ones! What to Serve with Coq Au Vin Warm aromas fill the air as you imagine the perfect side dishes that will elevate your Coq Au Vin experience. Creamy Mashed Potatoes: A classic pairing, these buttery potatoes absorb the rich sauce beautifully, creating a comforting combination. Buttered Noodles: Simple yet delightful, the silky noodles provide a light base that balances the hearty chicken stew splendidly. Toss with fresh herbs for an extra touch of flavor. Crusty Bread: Perfect for soaking up every drop of that velvety sauce, a rustic loaf or baguette will add that satisfying crunch to your meal. Avocado Feta Cucumber Salad: This light and refreshing salad introduces a crisp contrast, cutting through the richness of the Coq Au Vin with fresh, vibrant flavors. Garlic Green Beans: Sautéed in olive oil with a hint of garlic, these tender green beans add a delightful crunch that brightens the plate. Red Wine: Serving a glass of the same robust red wine used in cooking enhances the entire dining experience, making each sip an extension of this cozy dish. Expert Tips for Coq Au Vin Marinate for Flavor: Allow the chicken to marinate in red wine for a few hours before cooking. This step truly enhances the depth of flavor in your Coq Au Vin. Avoid Crowding: When searing the chicken, don’t overcrowd the pan. This ensures an even golden crust and prevents steaming instead of browning. Sautéing Mushrooms: For an extra flavor boost, add some minced garlic while sautéing the mushrooms at the end. This little touch will elevate your dish beautifully. Check Temperature: Always ensure your chicken reaches an internal temperature of 165°F for safety. Use a meat thermometer for accuracy. Crispy Finish: If you enjoy a crispy finish, consider broiling the chicken briefly after baking. This gives the skin an irresistible crunch! Make Ahead Options Coq Au Vin is an excellent choice for meal prep, as several components can be prepared in advance for rich flavors with minimal fuss! You can marinate the chicken in red wine and seasonings for up to 24 hours before cooking, which deepens the flavor. Additionally, the bacon, onions, and carrots can be sautéed and stored in the refrigerator for up to 3 days. When you’re ready to serve, simply combine the ready ingredients, deglaze the pot, and continue cooking as directed. This approach not only saves time but also ensures that your Coq Au Vin remains just as delicious and comforting, perfect for busy weeknights! How to Store and Freeze Coq Au Vin Fridge: Store leftovers in an airtight container for up to 3 days. Ensure the stew cools before sealing to prevent steam buildup. Freezer: You can freeze Coq Au Vin for up to 3 months. Place it in a freezer-safe container, leaving space for expansion. Thaw overnight in the fridge when ready to enjoy. Reheating: Reheat gently on the stovetop over medium-low heat. Add a splash of chicken stock or water to restore moisture, stirring occasionally until heated through. Serving Suggestions: Serve over fresh, creamy mashed potatoes or warm crusty bread to make the most of your delicious Coq Au Vin! Coq Au Vin Variations & Substitutions Feel free to play around with these suggestions to make the classic Coq Au Vin your own! Dairy-Free: Use olive oil instead of butter to keep the sauce creamy without dairy. You can add a splash of coconut milk to enrich it further. Wine Swap: Experiment with different wines based on your preference; a light white wine can offer a refreshing twist while still making that lovely sauce. Vegetable Boost: Add peas or parsnips for an extra hit of color and sweetness; the more veggies, the merrier! Bacon Alternative: For a vegetarian version, swap bacon with mushrooms or smoked tempeh to retain that smoky flavor without meat. Gluten-Free Option: Replace all-purpose flour with cornstarch or a gluten-free blend to thicken the sauce beautifully. Speedy Prep: Use boneless chicken for a quicker cooking time—just ensure to adjust the baking duration so it’s perfectly tender. Herb Variation: Swap thyme for other herbs like rosemary or sage. With each herb infusion, you’ll find a new layer of flavor to fall in love with. Heat It Up: For those who love some heat, add a pinch of red pepper flakes while sautéing; a delightful twist that gives a warm kick! If you’re curious about other cozy dishes, don’t miss our Air Fryer Hand options for delightful family favorites! Coq Au Vin Recipe FAQs How do I select the right wine for Coq Au Vin? Absolutely! For Coq Au Vin, opt for a full-bodied red wine like Burgundy, Pinot Noir, or Shiraz. Look for wines labeled as dry—fruity or smooth options with low tannins work best to balance the flavors. Avoid overly sweet wines, as they can alter the dish’s intended richness. If you have a favorite wine, don’t hesitate to use that! What’s the best way to store leftover Coq Au Vin? Very good question! Store your leftovers in an airtight container in the refrigerator for up to 3 days. Before sealing, ensure the stew has cooled down to room temperature to avoid steaming. You can also freeze Coq Au Vin in a freezer-safe container for up to 3 months! Just remember to leave some space for expansion while it freezes. Can I freeze Coq Au Vin? If so, how? Absolutely! To freeze Coq Au Vin, first let it cool completely after cooking. Then, transfer it into a freezer-safe container, making sure to leave some room at the top for expansion. Label with the date and freeze it for up to 3 months. When you’re ready to enjoy it again, thaw it overnight in the refrigerator and reheat gently on the stovetop, adding a splash of stock or water to restore moisture. What should I do if my Coq Au Vin sauce is too thin? If you find that your sauce is too thin, don’t worry! You can thicken it by creating a slurry. In a small bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water until smooth. Stir this mixture into the simmering stew, allowing it to cook for a few more minutes until thickened. Alternatively, you can also step up by whisking a flour and butter roux directly into the pot, letting it thicken slowly over low heat. Are there any dietary considerations for Coq Au Vin, like allergies? Very much so! This recipe contains potential allergens like wine, chicken, onions, and mushrooms. If you’re cooking for someone with dietary restrictions, consider using alternatives—such as chicken broth instead of wine for a non-alcoholic version. You can also substitute mushrooms with more vegetables like zucchini or bell peppers to cater to preferences and allergies! Always check your ingredients to ensure they fit the dietary needs of your guests. Coq Au Vin: A Cozy French Chicken Stew to Savor No ratings yet Coq Au Vin is a classic French chicken stew that features tender chicken, smoky bacon, and a rich wine sauce. Print Recipe Pin Recipe Prep Time 30 minutes minsCook Time 1 hour hrTotal Time 1 hour hr 30 minutes mins Servings: 4 servingsCourse: DinnerCuisine: FrenchCalories: 450 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Chicken4 pieces chicken drumsticks and thighs bone-in, skin-on preferred1 teaspoon salt adjust according to taste1 teaspoon cracked pepper adjust to spice preferenceFor the Cooking Base2 tablespoons olive oil can substitute with vegetable oil6 slices bacon or pancetta as a substitute1 medium onion or shallots for a milder taste2 medium carrots or parsnips as an option3 cloves garlic fresh works bestFor Flavor and Richness¼ cup brandy optional2 cups red wine (Burgundy/Pinot Noir/Shiraz) choose according to taste1 cup chicken stock low sodium preferred4 sprigs thyme fresh thyme is idealFor the Sauce2 tablespoons unsalted butter for sautéing and finishing2 tablespoons all-purpose flour can use gluten-free flourFor the Extras1 cup pearl onions frozen small onions are a shortcut8 ounces cremini mushrooms or button mushrooms as a substitute¼ cup fresh parsley for garnish Equipment Dutch oven Method Step-by-Step InstructionsPreheat your oven to 350°F (175°C).In a large pot or Dutch oven, heat a tablespoon of olive oil over medium heat. Add chopped bacon and cook until crispy, about 5-7 minutes. Remove the bacon and set aside.Season chicken with salt and cracked pepper. In the same pot, sear the chicken in batches until golden brown, about 4 minutes per side. Transfer to a plate.Add diced onions and sliced carrots to the pot. Sauté for 5-7 minutes until onions are translucent. Add minced garlic and sauté for an additional minute.Pour in ¼ cup of brandy (if using) to deglaze the pot, scraping up browned bits. Add 2 cups of red wine and 1 cup of chicken stock, stirring to combine.Add the thyme, cooked bacon, and seared chicken back to the pot. Bring to a simmer, then cover and transfer to the oven. Bake for 20-30 minutes, until chicken reaches 165°F.Melt 2 tablespoons of unsalted butter in a skillet over medium heat. Sauté sliced cremini mushrooms for about 5 minutes until tender. Set aside.After cooking, remove the pot from the oven. Melt another tablespoon of butter in the skillet, whisk in 2 tablespoons of flour until smooth. Stir this back into the pot and simmer for about 10 minutes until thickened.Incorporate sautéed mushrooms and frozen pearl onions into the pot, simmer for an additional 5-10 minutes to blend flavors.Garnish with fresh parsley before serving. Serve with creamy mashed potatoes, buttered noodles, or crusty bread. Nutrition Serving: 1servingCalories: 450kcalCarbohydrates: 20gProtein: 35gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 1000IUVitamin C: 10mgCalcium: 50mgIron: 3mg NotesAllow chicken to marinate in red wine for a few hours for enhanced flavor. Ensure chicken reaches internal temperature of 165°F for safety. Consider broiling for a crispy finish after baking. Tried this recipe?Let us know how it was!
