The 110-Year-Old French Chicken Recipe That's Always in My Dinner Rotation
If I had to describe coq au vin in one word it would be luxurious. That’s not a term often associated with chicken, but here it couldn’t be more true. This classic French recipe transforms humble chicken legs, tender vegetables, and herbs into a rich stew with the most deeply flavored red wine sauce. One bonus is that the most intoxicating aroma takes over your kitchen as it cooks.
I’ve made versions of this recipe many times both as a culinary school student and as a home cook. Starting with Julia Child’s classic recipe, I developed this version with the home cook in mind so that it’s straightforward, uncomplicated, and approachable while staying true to its origins. Don’t let the length of the ingredient list intimidate you — the recipe does take some time (which you’ll see is well-worth it!), but there’s nothing complicated in the cooking process. Coq au vin is well-suited to weekend cooking (although we do also have a weeknight-friendly version), and is one of my favorite options when I’m having people over for dinner or a date night at home because it can be made in advance and feels special.
Why You’ll Love It
The chicken is incredibly tender and flavorful. As the chicken simmers, it’s infused with the flavors of red wine, vegetables, and herbs.
It gets better with time. It’s always a joy to dig into coq au vin as soon as it comes off the stove, but, like most braises, this hearty stew is even better the next day (and the day after).
Key Ingredients in Coq au Vin
Bone-in chicken: Tradition coq a vin calls for a whole chicken to be cut into pieces. To simplify, minimize prep, and make a more flavorful dish, this recipe relies on chicken legs or a combination of thighs and drumsticks. These cuts have more fat than lean chicken breast, which make them more flavorful and less likely to overcook and dry out.
Thick-cut bacon or pancetta: Both options work really well, and bacon will add a little bit more of a smoky flavor to the sauce. To maximize flavor, the fat gets rendered out, then the chicken gets seared in the bacon fat.
Red wine: It’s most important to use a dry red wine here. Burgundy is a traditional choice and Pinot Noir also works nicely. You’ll only use two cups, so it’s worth buying a wine that you’d also like to drink (or serve with dinner!).
Pearl onions: Take your pick between fresh or frozen, as both work well here. When using fresh, I recommend grabbing a package of trimmed and peeled pearl onions to minimize prep work.
Cremini mushrooms: No need to trim the stems; just quarter before searing in melted butter until deep brown all over.
How to Make Coq au Vin
Cook the bacon. Cook in a Dutch oven until lightly browned and the fat is rendered. Transfer to a plate and set aside.
Sear the chicken. Working in batches, sear the chicken in the bacon fat until browned on both sides. Transfer to a plate.
Cook the vegetables. Sauté the vegetables in the fat until the onion is softened. Stir in garlic, tomato paste, and herbs, and cook until darkened in color.
Add flour, then deglaze the pot. Stirring in a little bit of flour will slightly thicken the sauce so it has a rich, velvety texture. After cooking the flour for a minute, pour in the Cognac and cook until it evaporates.
Return the chicken, cover, and simmer. Pour in the red wine and broth, and scrape the bottom of the pot to release any browned bits. Return the chicken to the pot skin-side up so that it’s mostly submerged, cover, and simmer over low heat.
Cook the onions and mushrooms. While the chicken’s cooking, sauté the pearl onions and mushrooms in melted butter until lightly browned all over.
Uncover and finish cooking. Stir the bacon, pearl onions, and mushrooms into the chicken, and simmer uncovered to let the flavors meld.
Helpful Swaps
Chicken bouillon (mixed with water according package directions) or even vegetable broth can be used in place of chicken broth.
Storage and Make-Ahead Tips
Like most braises, the one is even better on the second day after the flavors have had more time to meld. If you have the time, make it a day in advance and reheat.
Stored in an airtight container, leftovers will keep in the fridge for up to four days.
What to Serve with Coq au Vin
Coq au Vin Recipe
This classic French stew is the coziest thing you’ll cook.
Prep time 15 minutes to 20 minutes
Cook time 1 hour 15 minutes to 1 hour 20 minutes
Serves 4 to 6
Ingredients
3 pounds bone-in, skin-on chicken legs, thighs, drumsticks, or a combination
3 teaspoons kosher salt, divided, plus more as needed
1/2 teaspoon freshly ground black pepper, plus more as needed
4 ounces thick-cut bacon or pancetta, cut into 1/4-inch-wide pieces (about 1 cup)
1 large yellow onion, diced (about 2 cups)
2 large carrots, peeled and diced (about 1 1/2 cups)
3 cloves garlic, minced
1 tablespoon tomato paste
2 dried bay leaves
1 teaspoon dried thyme
1 1/2 tablespoons all-purpose flour
1/4 cup Cognac or brandy
2 cups dry red wine, preferably Burgundy or Pinot Noir
1 cup low-sodium chicken broth
3 tablespoons unsalted butter
8 ounces cremini or baby bella mushrooms, quartered (about 3 cups)
8 ounces fresh or frozen pearl onions, peeled if fresh (do not thaw frozen, about 2 cups)
Chopped fresh parsley leaves, for garnish (optional)
Instructions
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Pat 3 pounds bone-in, skin-on chicken pieces dry with paper towels and season all over with 2 teaspoons of the kosher salt and 1/2 teaspoon black pepper.
Cook 4 ounces chopped thick-cut bacon in a Dutch oven or heavy-bottomed pot over medium heat, stirring occasionally, until the fat is rendered and the bacon is browned, 6 to 8 minutes. Transfer to a plate with a slotted spoon.
Increase the heat to medium-high. Working in 2 batches, add the chicken skin-side down to the pot in a single layer. Sear until the skin is crisp, golden-brown, and releases easily from the pan, then flip and sear the second side, 3 to 4 minutes per side. Transfer the chicken to a large plate or baking sheet; it will not be cooked through.
Reduce the heat to medium. Add 1 diced large yellow onion, 2 peeled and diced large carrots, and 1/2 teaspoon of the kosher salt. Cook, stirring occasionally, until the onion is softened, about 5 minutes. Stir in 3 minced garlic cloves, 1 tablespoon tomato paste, 2 dried bay leaves, and 1 teaspoon dried thyme. Cook until the tomato paste is fragrant and darker in color, about 2 minutes. Stir in 1 1/2 tablespoons all-purpose flour and cook for 1 minute to remove the floury taste.
Add 1/4 cup Cognac and cook until evaporated, about 30 seconds. Add 2 cups dry red wine and 1 cup low-sodium chicken broth, and scrape any browned bits from the bottom of the pot. Bring to a simmer. Reduce the heat to maintain a gentle simmer.
Return the chicken to the pot skin-side up so that it is mostly submerged (some overlapping is OK); pour in any accumulated juices from the plate. Cover and simmer until the chicken is very tender, about 30 minutes. Meanwhile, melt 3 tablespoons unsalted butter in a large skillet over medium heat. Add 8 ounces quartered cremini mushrooms, 8 ounces pearl onions, and the remaining 1/2 teaspoon kosher salt. Cook, stirring occasionally, until tender and lightly browned all over, 10 to 12 minutes. Turn off the heat.
Add the reserved bacon, mushrooms, and onions to the pot and stir to combine. Cook uncovered for 10 minutes to let the flavors meld.
Remove and discard the bay leaves. Taste and season with more kosher salt and black pepper as needed. Garnish with chopped fresh parsley leaves if desired.
Recipe Notes
Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.
Further Reading
The One Cookware Brand That Gordon Ramsay Can’t Stop Talking About
Ball Just Dropped the Most Beautiful Mason Jars for Its 140th Anniversary ("So Iconic!")
