Classic Coq au Vin Recipe
Learn to make classic Coq au Vin with tender chicken thighs braised in red wine, mushrooms, pearl onions, and aromatic herbs. This one-pot recipe includes simple ingredients, step-by-step instructions, and tips for a rich, comforting meal everyone will love.
Ingredients
- 4 - Bone-in Chicken Thighs
- 2 - Bone-in Chicken Drumsticks
- 150g (5.2oz) - Bacon or Lardons, Diced
- 200g (7oz) - Brown Mushrooms, Halved
- 6 - Shallots, Peeled and Halved
- 4 - Garlic Cloves, Crushed
- 2 Cups (500ml) - Dry Red Wine (Pinot Noir, Burgundy, or Côtes du Rhône)
- 1 Cup (250ml) - Chicken Stock
- 1 Tbsp (20g) - Tomato Paste
- 2 Tbsp (15g) - Plain Flour
- 3 - Dry or Fresh Bay Leaves
- 6 - Sprigs of Thyme
- Salt & Pepper
- 2 ½ Tbsp (50ml) - Cognac or Brandy
Instructions
Prep the Chicken
- Pat the chicken dry with a paper towel—season generously with salt and pepper on both sides.
Render Bacon
- In a large Dutch oven or heavy pot, cook diced bacon over medium heat until it is golden and the fat has rendered. Remove with a slotted spoon and set aside.
Brown the Chicken
- In the same pot, sear the chicken pieces skin-side down in the bacon fat until golden on both sides. Work in batches if needed. Remove and set aside.
Sauté Aromatics
- Add shallots (or pearl onions), mushrooms, and a pinch of salt. Cook for 8–10 minutes until the mushrooms are browned and the onions are softened. Add garlic halfway through and stir.
Deglaze
- Optional: add Cognac or brandy. Let it bubble and scrape up all browned bits from the bottom of the pot.
Add Tomato Paste & Flour
- Stir in tomato paste and cook for 1–2 minutes until darkened. Sprinkle in flour, mix to coat everything, and cook for another 2 minutes to remove the raw flour taste.
Reintroduce Chicken & Bacon
- Return the chicken and bacon to the pot. Nestle into the mixture.
Build the Braising Liquid:
- Pour in red wine until the chicken is nearly submerged. Add chicken stock if needed to top up. Add thyme and bay leaf.
Simmer & Braise
- Bring to a low simmer. Cover with a lid and cook gently for 90 minutes. Either on the stovetop over low heat or in the oven at 150–160°C (300–320°F).
Finish & Serve
- Remove the lid. Taste and adjust seasoning. Optional: swirl in a knob of butter or an extra splash of wine.
- Serve with mashed potatoes, buttered noodles, or crusty bread to soak up the sauce.
Nutrition Guide
The above nutrition guide is based on daily averages and is calculated for a single portion.
Recipe Notes
Storage Instructions
Refrigerate in an airtight container for up to 4 days
Freeze (cool completely) in a freezer-safe container for up to 3 months.
Reheating Instructions
From Fridge
Stovetop:
Transfer to a saucepan, add a splash of broth or water, gently simmer over medium–low until heated through (about 8–10 minutes), stirring occasionally.
Oven:
Preheat to 160 °c, place in an oven-safe dish, cover with foil, and bake for 15–20 minutes until steaming.
From Frozen
Thaw overnight in the fridge, then reheat as above.
Place frozen stew in a saucepan with a little extra liquid, cover, and simmer very gently over low heat for 20–25 minutes, stirring to break up frozen pieces and ensure even warming.
Watch How To Make The Recipe
Did You Like This Recipe?
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Congratulations! Your recipe gets a well deserved 5 stars from me, and it is because of how thoroughly you explained the steps that are necessary, IMO, to make it so it achieves a 5 star quality at home. Thanks for doing that. Happy Cooking! (BTW, I never, ever give a recipe 5 stars! There is always something missing, probably on purpose!)
Hi Robin, Thank you so much for that. Its greatly appreicated. Glad the recipe was written well for you and you enjoyed it.