Coq au Vin
A proper French classic, chicken seared in rendered bacon fat, then braised low and slow in red wine until it falls apart tender.
Cooking the tomato paste and flour together for the full two minutes is what stops the finished sauce tasting raw and floury, an easy step to rush but worth doing right.
Ninety minutes in the pot does the real work here, and it genuinely tastes even better the next day, a proper make-ahead dinner.
Coq Au Vin
CHICKEN · DINNER · MEDIUM
A proper braise, built the right way
Rendering the bacon first and searing the chicken in that same fat builds a flavour base that a separate cooking oil just can't replicate.
Ninety minutes at a gentle simmer is what turns bone-in chicken meltingly tender and pulls all the flavour out of the wine, bacon, mushrooms and shallots into one rich sauce.
This is a genuine make-ahead dish, it freezes well and the flavours only get better after a day or two in the fridge.
Classic Coq au Vin
Ingredients
- 4 Chicken Thighs Bone-in
- 2 Chicken Drumsticks Bone-in
- 150 g Bacon or Lardons Diced
- 200 g Brown Mushrooms Halved
- 6 Shallots Halved
- 4 Garlic Cloves Crushed
- 500 ml Dry Red Wine Pinot Noir, Burgundy, or Côtes du Rhône
- 250 ml Chicken Stock
- 20 g Tomato Paste
- 15 g Plain Flour All Purpose
- 3 Bay Leaves Fresh or Dry
- 6 sprigs Thyme
- 37.5 ml Cognac or Brandy
- Salt & Pepper
Method
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.
Is the cognac necessary?⌄
No, it's optional. It adds a bit of extra depth to the sauce, but the dish still works well without it if you'd rather skip it.
What wine should I use?⌄
A dry red like Pinot Noir, Burgundy or Côtes du Rhône works best. Pick something you'd actually drink, the flavour concentrates as it braises.
Can I braise this in the oven instead of the stovetop?⌄
Yes, both work equally well. The oven at 150–160°C (300–320°F) gives slightly more even heat if your stovetop runs hot on low.
Is it safe to add the cognac near the stovetop flame?⌄
Pull the pot off direct heat first, especially on a gas stovetop. Alcohol vapour can catch unexpectedly near an open flame, so it's worth being cautious rather than pouring it in over the burner.
