This Burgundy-inspired coq au vin is a French-style braise of chicken thighs, red wine, bacon, mushrooms, and vegetables, served with plenty of savory sauce. Bone-in thighs stay tender as they cook slowly, and this practical one-pot version brings the deep, familiar flavor of the classic to a home kitchen without a long marinade.
Ingredients
- 8 bone-in, skin-on chicken thighs, about 3 lb (1.36 kg)
- 1 tsp fine salt (5 g), plus more to taste
- ½ tsp freshly ground black pepper (1 g)
- 4 oz thick-cut bacon or lardons, cut into small pieces (115 g)
- 1 tbsp neutral oil (15 ml), only if needed for searing
- 1 medium yellow onion, diced (about 1 cup / 150 g)
- 2 medium carrots, cut into ½-inch pieces (about 1 cup / 160 g)
- 3 garlic cloves, finely chopped (about 9 g)
- 1 tbsp tomato paste (16 g)
- 2 tbsp all-purpose flour (16 g)
- 2 cups dry red Burgundy or Pinot Noir (475 ml)
- 1 cup low-sodium chicken stock (240 ml)
- 4 fresh thyme sprigs, or 1 tsp dried thyme (about 1 g)
- 1 dried bay leaf
- 8 oz cremini or button mushrooms, quartered (225 g)
- 1 tbsp unsalted butter (14 g)
- 2 tbsp chopped fresh flat-leaf parsley (8 g), for serving
Instructions
- Prepare the ingredients. Heat the oven to 350°F (175°C). Pat the chicken thighs thoroughly dry with paper towels; dry skin browns better than damp skin. Season all over with the salt and pepper. Dice the onion, cut the carrots, chop the garlic, and quarter the mushrooms. Measure out the wine, stock, flour, and tomato paste so they are ready when needed. A Dutch oven or other heavy, oven-safe pot with a lid works best.
- Brown the bacon and chicken, about 15 minutes. Set the pot over medium heat and add the bacon. Cook for about 5 minutes, stirring occasionally, until it has rendered some fat and is lightly browned. Transfer it to a plate, leaving the fat in the pot. If the pot looks dry, add the oil. Arrange the chicken skin-side down in a single layer, working in batches if needed, and sear for about 5 minutes per side, or until well browned. This is browning, not cooking through; transfer the thighs to the plate with the bacon.
- Soften the vegetables and make the base, about 7 minutes. Pour off excess fat if there is more than about 1 tablespoon left. Add the onion and carrots and cook for 4 minutes, stirring and scraping up browned bits. Stir in the garlic and tomato paste for 1 minute. Sprinkle in the flour and stir for 2 minutes, until no dry patches remain. The flour helps give the finished sauce body, so stir it well rather than letting it clump.
- Add the wine and stock, about 3 minutes. Pour in the wine gradually while scraping the bottom of the pot with a wooden spoon. Bring it to a simmer and cook for 2 minutes, then stir in the chicken stock, thyme, and bay leaf. Return the bacon and chicken to the pot, placing the thighs skin-side up. The liquid should come partway up the chicken rather than cover it; add a splash more stock if the pot is unusually wide.
- Braise the chicken, about 40 minutes. Cover the pot and transfer it to the oven. Cook for 40 minutes, then check the thickest part of a thigh with a food thermometer without touching the bone. The USDA FSIS safe minimum internal temperature for poultry is 165°F (74°C). If a thigh has not reached that temperature, return the pot to the oven and check again after 5 minutes; larger pieces may need extra time. The chicken should be tender, and the juices should run clear.
- Cook the mushrooms, about 8 minutes. When the chicken is done, lift the thighs onto a clean plate and cover loosely with foil. Set the Dutch oven on the stove over low heat. In a separate skillet, melt the butter over medium heat and add the mushrooms. Cook for about 8 minutes, stirring occasionally, until browned and their released liquid has mostly evaporated. Browning them separately keeps them from simply steaming in the braising liquid.
- Finish the sauce, about 7 minutes. Stir the mushrooms and any browned bits from the skillet into the braising sauce. Simmer uncovered for about 5 minutes, stirring now and then, until the sauce lightly coats a spoon. Taste and adjust the salt and pepper. Return the chicken to the pot and simmer gently for 2 minutes to warm it through. Remove the thyme stems and bay leaf, sprinkle with parsley, and serve hot.
Tips
- Dry and brown the thighs patiently. If the chicken is wet or the pot is crowded, it will steam instead of develop a golden crust. Work in batches and leave the pieces undisturbed for several minutes before turning. The browned skin adds flavor to the sauce, though it will soften somewhat during braising.
- Choose a dry wine you would drink. Burgundy is traditional for this style, but it can be expensive or hard to find. A dry Pinot Noir is a practical substitute with a similar light-to-medium body; a fuller Cabernet Sauvignon makes a more robust, less delicate sauce. Avoid sweet wine, which can leave the braise cloying.
- Use thighs of similar size. Large bone-in pieces may take longer than small ones, so rely on the thermometer rather than the clock alone. Check the thickest portion and keep the probe away from the bone for a useful reading. If the sauce reduces too far before the chicken is tender, add a little stock and continue cooking.
- Adjust the flour thoughtfully. The 2 tablespoons make a moderately thick sauce. For a gluten-free version, omit the flour and simmer the sauce uncovered until reduced, or whisk 1 tablespoon cornstarch (8 g) with 1 tablespoon cold water (15 ml) and stir it into the simmering sauce near the end. The cornstarch version will look glossier and less traditionally textured.
Serving Suggestions
Serve each person two thighs with a generous spoonful of mushrooms, carrots, and wine sauce. Buttered egg noodles, mashed potatoes, or boiled baby potatoes are useful for catching the sauce; crusty bread is another simple choice. For a lighter-feeling plate, pair the braise with steamed green beans, roasted cabbage, or a crisp green salad dressed with a sharp vinaigrette. Keep the side dishes simply seasoned so they do not compete with the savory sauce.
If serving guests, bring the Dutch oven to the table or transfer the chicken carefully to a warm platter and spoon the sauce over it. A little chopped parsley adds freshness and color. The recipe is rich enough to stand on its own, so a small side portion is usually sufficient. If you want to serve wine with dinner, use the same dry red wine used for cooking, or choose another dry red with a similar light-to-medium body.
Variations
For a more classic lardon character, use thick-cut unsmoked bacon if available; ordinary smoked bacon works well but contributes a stronger smoky flavor. Pearl onions can replace some or all of the diced onion: add about 1 cup (150 g) peeled pearl onions with the mushrooms, then allow them to simmer in the sauce until tender. If fresh thyme is unavailable, dried thyme is listed as a direct substitute, though its flavor is more concentrated.
You can make the dish without alcohol by replacing the wine with an additional 2 cups (475 ml) chicken stock and stirring in 1 tablespoon (15 ml) red wine vinegar near the end. This gives acidity, but it will not reproduce the layered flavor of wine. Add the vinegar gradually and taste before adding more. Boneless, skinless thighs also work, but they cook faster and produce a less rich sauce; start checking them after about 25 minutes of braising and confirm the same safe internal temperature.
Storage and Reheating
Refrigerate leftovers within 2 hours of cooking, in a shallow covered container. Store the chicken with its sauce so it stays moist; properly refrigerated, it keeps for 3 to 4 days. For longer storage, freeze it in a freezer-safe container for up to 3 months for best quality. Thaw frozen portions in the refrigerator rather than on the counter. The sauce may look slightly separated after freezing, but gentle reheating and stirring usually bring it back together.
Reheat a portion in a covered saucepan over low to medium-low heat, adding a splash of stock or water if the sauce has thickened. Stir occasionally and heat until the center of the chicken and sauce reaches 165°F (74°C), checking with a food thermometer. In a microwave, use a covered microwave-safe dish, turn or rearrange the pieces partway through, and check the temperature in more than one spot. Avoid repeated cooling and reheating; warm only the amount you plan to serve.
Frequently Asked Questions
Can I make this coq au vin with boneless chicken thighs?
Yes. Boneless thighs are convenient, but they do not need as long to become tender and can dry out if left in the oven for the full time. Begin checking after about 25 minutes of braising and continue in short intervals until the thickest piece reaches 165°F (74°C). Bone-in thighs are more forgiving and lend extra flavor to the braising liquid.
Do I have to marinate the chicken overnight?
No. This version is designed to go straight into the pot after seasoning. An overnight wine marinade is used in some coq au vin recipes, but it requires advance planning and is not necessary for a flavorful braise. Drying the chicken, browning it well, and letting it cook gently in the wine sauce build plenty of flavor here.
What kind of red wine should I use?
Choose a dry, relatively light red such as Burgundy or Pinot Noir. You do not need an expensive bottle, but avoid wine labeled sweet or a very tannic red that may make the sauce taste harsh after reducing. If you cannot use alcohol, the stock-and-vinegar substitution in Variations gives a pleasant, more plainly savory result rather than an exact wine flavor.
Can I make it ahead?
Yes. Cook it through, cool it promptly, and refrigerate it in its sauce for up to 3 to 4 days. The flavors often meld as it rests. Reheat gently on the stovetop, making sure the chicken and sauce reach 165°F (74°C). If the sauce thickens in the refrigerator, loosen it with a spoonful or two of stock.
Why is my sauce thin or greasy?
A thin sauce may need a few more minutes of uncovered simmering to reduce; stir regularly so the bottom does not catch. If it is greasy, spoon off visible fat from the surface before finishing. For a sauce that is still thinner than you like, use the cornstarch slurry option in Tips, adding it gradually so the sauce does not become pasty.
Related
- French Recipes UK: Classic Beef Bourguignon
- French Toast Casserole Recipe with Crisp, Custardy Edges
- French Onion Soup Recipe with Deeply Caramelized Onions
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).