Name: Coq au Vin Recipe with Chicken and Red Wine Recipe
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Cuisine: French
Ingredients: 6 slices (6 oz) bacon; 8 chicken thighs (3 1/2 to 4 lbs); 8 oz. cremini or white mushrooms, sliced thick; 1 medium yellow onion, diced (1 1/2 cups); 4 garlic cloves, minced (4 tsp); 3 medium carrots, peeled and chopped into 1 inch chunks; 2 tbsp tomato paste; 2 cups dry red wine, such as Pinot Noir or Côtes du Rhône; 2 1/2 cups low sodium chicken broth, homemade or store-bought; 2 tsp chopped fresh thyme; 2 tsp chopped fresh rosemary; 3 tbsp unsalted butter; 3 tbsp flour; 2 tbsp chopped fresh parsley, for garnish; Salt and black pepper to taste

There's something incredibly comforting about a rich, tender stew that fills your kitchen with enticing aromas. This Coq au Vin Recipe with Chicken and Red Wine Recipe brings together simple ingredients to create a classic French dish that’s full of depth and character, perfect for cozy dinners any night of the week.

A light blue pot filled with a rich brown stew that has seven pieces of cooked meat layered evenly inside. The stew contains slices of orange carrots, brown mushrooms, and small pieces of bacon, all covered in thick gravy. Bright green parsley is sprinkled on top of the meat and vegetables, adding a fresh contrast. Around the pot, there are pieces of bread and a dark blue cloth on a white marbled surface, with two wooden pepper and salt grinders blurred in the background. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Coq au Vin Recipe with Chicken and Red Wine Recipe
Top Tip
How to Serve Coq au Vin Recipe with Chicken and Red Wine Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Coq au Vin Recipe with Chicken and Red Wine Recipe

Why You'll Love This Recipe

This recipe is one of my all-time favorites because it transforms humble chicken thighs into something truly special. It’s like a hug on a plate, with the wine-infused sauce soaking into every bite. I always find that the slow simmering does wonders for building flavor and tenderness.

Classic Flavor Boost: Red wine and fresh herbs meld beautifully, giving the dish a robust, savory character.
Comforting yet Elegant: It’s rustic enough for everyday meals but impressive enough to serve guests.
Easy to Customize: You can swap in veggies or adjust seasoning depending on what you have at home.
Make-Ahead Friendly: The flavors only get better when reheated, making leftovers a delight.

A white round pot filled with a rich brown stew, containing seven pieces of browned meat on top, scattered with bright orange carrot slices and dark brown mushroom pieces. The stew looks thick and glossy, garnished with finely chopped green herbs sprinkled all over. A silver spoon is placed inside the pot on the right side, partially submerged in the stew. Around the pot on a white marbled surface, there is a broken piece of golden-brown crusty bread at the bottom and a whole baguette on the left. A small bowl with chopped green herbs and wooden salt and pepper grinders can be seen on the upper left side. A folded blue cloth napkin is visible near the pot’s handle on the top right. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic of this Coq au Vin recipe lies in using well-chosen ingredients that complement each other. The chicken soaks up the wine and herb-infused broth, while the bacon adds a smoky, fatty richness that rounds everything out beautifully.

Flat lay of thick slices of raw bacon, eight whole chicken thighs with skin on, a handful of large cremini mushrooms sliced thick, a medium peeled yellow onion diced, four whole garlic cloves unpeeled, a small white ceramic bowl of deep red tomato paste, a small white ceramic bowl filled with dark red dry red wine, a small white ceramic bowl of light golden chicken broth, fresh thyme sprigs, fresh rosemary sprigs, three peeled medium carrots cut into chunks, a small white ceramic bowl with unsalted butter, a small white ceramic bowl of all-purpose flour, fresh flat-leaf parsley sprigs, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Bacon: Adds smoky depth and helps render fat for searing chicken and veggies.
Chicken Thighs: I prefer thighs because they stay juicy and tender during long cooking.
Cremini Mushrooms: They offer earthiness and soak up the sauce like little sponges.
Yellow Onion: Provides a sweet, mellow base flavor once sautéed.
Garlic: Brings a subtle punch that complements the herbs.
Tomato Paste: Concentrates flavor and adds umami depth to the sauce.
Red Wine: Choosing a dry red like Pinot Noir uplifts the flavors with its fruity acidity and complexity.
Chicken Broth: Keeps it hearty and moist while blending all the elements together.
Fresh Thyme and Rosemary: Aromatic herbs that infuse the dish with a fragrant earthiness.
Carrots: Add a touch of sweetness and texture contrast.
Butter and Flour: Used to thicken the sauce, creating that beautiful velvety finish.
Fresh Parsley: Brightens the dish at the very end with freshness and color.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

While I stick close to tradition here, I love how flexible this recipe is. You can swap in different mushrooms or add pearl onions for a touch of sweetness. Sometimes I even toss in some diced bacon fat potatoes to make it a one-pot meal.

Vegetarian Variation: I tried making a mushroom-only version once using vegetable broth and it was deliciously hearty.
Spice it up: A pinch of smoked paprika or cayenne can give the sauce a welcome kick if you like things bold.
Wine Choice: If Pinot Noir isn’t your favorite, a good-quality Merlot or Zinfandel works well too, offering different fruity notes.

Step-by-Step: How I Make Coq au Vin Recipe with Chicken and Red Wine Recipe

Step 1: Crisp up the bacon and brown the chicken.

Start by heating your pot over medium heat with a touch of non-stick spray. I cook the bacon until it's just crisp—don’t overdo it or it’ll become brittle—and set it aside to keep that amazing smoky fat in the pot. Next, pat the chicken thighs dry (this helps with browning!) and season them well. Place them skin side down and let them get a nice golden crust without moving them too soon—about 4 minutes. Flip and brown the other side for 2–3 minutes before transferring them to a plate. Repeat for all thighs so you have a good sear all around.

Step 2: Sauté the mushrooms, onion, garlic, and tomato paste.

With the bacon fat still in the pot, toss in the mushrooms and let them cook for about 3 minutes until they start to release their juices and deepen in color. Then add your diced onion and cook another 3 minutes until softened. Garlic goes in last for about 30 seconds—don’t let it burn! Stir in the tomato paste and cook for another half minute to deepen that flavor. This layered sautéing is key to building the base of your sauce.

Step 3: Deglaze with red wine and simmer.

Here’s where your kitchen starts smelling incredible. Pour in the red wine and use a wooden spoon to scrape up all those tasty browned bits stuck to the pot’s bottom. Add the chicken broth, thyme, and rosemary. Bring everything to a gentle simmer, then lower the heat and let it bubble away for about 10 minutes to concentrate the flavors. That little simmer step adds so much richness.

Step 4: Return chicken and add carrots—slow cook to perfection.

Pop the chicken back into the pot skin side up, along with your carrots. Give everything a gentle stir, cover the pot, and let it simmer for 45 minutes. Halfway through, stir gently to keep the pieces coated in sauce but avoid breaking the tender chicken. This slow cooking really lets everything marry beautifully.

Step 5: Thicken the sauce and finish the dish.

In the final few minutes, melt butter in a small saucepan over medium heat and whisk in the flour to form a roux. Let it cook for about 90 seconds so it loses that raw flour taste. Ladle out about a cup and a half of the hot cooking liquid from the chicken pot and whisk it into the roux until thickened. Pour that back into the main pot along with the reserved bacon. Stir gently—it’s ready!

Top Tip

From my experience, a few simple tips make all the difference in mastering this dish. I’ve learned the hard way what to avoid and when to pay extra attention. These tricks help you create a luscious, balanced Coq au Vin that tastes like you spent hours.

Dry the Chicken Thoroughly: Moisture is the enemy of browning—pat the thighs well to get that beautiful golden crust.
Don’t Rush the Wine Simmer: Letting the red wine cook down for those 10 minutes softens its sharpness and deepens flavor.
Gentle Stirring: When simmering the chicken, stir carefully so you don’t break the tender meat and create a cloudy sauce.
Roux Thickness Check: If you over-thicken the sauce, just whisk in a little broth to loosen it back up—better than risking a gluey finish.

How to Serve Coq au Vin Recipe with Chicken and Red Wine Recipe

Garnishes

I always finish with a sprinkle of fresh chopped parsley—that pop of green brightens the rich sauce visually and flavourwise. For a festive touch, you can add a few fresh thyme sprigs on top too. These simple garnishes make the dish feel fresh and vibrant.

Side Dishes

I love serving Coq au Vin with buttery mashed potatoes or creamy polenta—the sauce soaks into these perfectly. Crusty French bread is another winner; you’ll want it to mop up every last drop of that luscious sauce. Steamed green beans or a simple green salad help balance the richness nicely.

Creative Ways to Present

For special occasions, I like to present the whole pot at the table, with the chicken arranged prettily on top and garnished with parsley and thyme. Setting it alongside a cheese board and wine glasses makes a cozy, elegant dinner party vibe. It’s a real showstopper that invites everyone to dig in family style.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, so the next-day taste is even better. Just give it a gentle stir before reheating as the sauce will thicken when chilled.

Freezing

This dish freezes beautifully. I portion it out without thickening the sauce first, freeze in zip-top bags or containers, and then finish the sauce fresh after thawing. This way, the texture stays silky, and the chicken remains tender.

Reheating

I reheat gently on the stovetop over medium-low heat, adding a splash of broth or water if the sauce is too thick. Stir often to warm evenly and avoid drying out the chicken. It’s better to take it slow and keep the texture luscious.

Frequently Asked Questions:

Can I use chicken breasts instead of thighs for this Coq au Vin Recipe with Chicken and Red Wine Recipe?

While chicken breasts are leaner, they’re prone to drying out with the long cooking time of this recipe. Thighs stay juicy and tender, making them the better choice. If you want breasts, consider reducing the simmer time and checking for doneness often.

What kind of red wine should I use in this Coq au Vin Recipe with Chicken and Red Wine Recipe?

I usually go with a dry red like Pinot Noir or a Côtes du Rhône because they bring fruity notes and balanced acidity. Avoid overly tannic or oaky wines like Cabernet Sauvignon to prevent bitterness in the sauce.

Can I prepare Coq au Vin Recipe with Chicken and Red Wine Recipe ahead of time?

Absolutely! This dish actually tastes better the next day as the flavors meld. You can cook it fully, refrigerate overnight, and gently reheat before serving.

How thick should the sauce be in this Coq au Vin Recipe with Chicken and Red Wine Recipe?

You want a sauce that’s rich and velvety but not gluey. After adding the butter and flour roux, it should coat the back of a spoon and flow slowly. If it’s too thick, stir in a bit more broth.

Final Thoughts

This Coq au Vin Recipe with Chicken and Red Wine Recipe has a special place in my recipe box because it’s one of those dishes that impresses without stress. It fills your home with warmth and invites people to slow down and savor every bite. I can’t recommend trying this enough—grab your favorite red, get cozy in your kitchen, and enjoy the rewarding process of crafting this timeless classic.