French Traditional Food: A Classic Coq au Vin Recipe

Coq au vin is a French dish of chicken slowly braised with red wine, bacon, mushrooms, and pearl onions until tender and richly flavored. Associated with Burgundy but made in many regional and family styles, it works because browning builds a savory base while the wine and stock turn into a satisfying sauce.

Ingredients

8 bone-in, skin-on chicken thighs, about 3½ lb (1.6 kg)
1 tsp fine salt (6 g), plus more to taste
½ tsp freshly ground black pepper (1 g)
4 oz thick-cut bacon, cut into small pieces (115 g)
1 tbsp olive oil (15 ml)
1 medium carrot, peeled and diced, about ¾ cup (100 g)
3 garlic cloves, finely chopped (about 9 g)
2 tbsp all-purpose flour (16 g)
3 cups dry red wine (710 ml), preferably Burgundy or Pinot Noir
1 cup low-sodium chicken broth (240 ml)
1 tbsp tomato paste (16 g)
1 tsp dried thyme (1 g), or 3 fresh thyme sprigs
1 bay leaf
1½ cups frozen peeled pearl onions (225 g)
12 oz cremini or button mushrooms, quartered (340 g)
1 tbsp unsalted butter (14 g)
2 tbsp chopped fresh parsley (8 g), for serving

Instructions

Prepare the ingredients, 30 minutes. Pat the chicken very dry with paper towels and season all over with the salt and pepper. Cut the bacon, dice the carrot, chop the garlic, and quarter the mushrooms. Measure the wine and broth so they are ready to add. Dry chicken browns more effectively than damp chicken, so take a moment to blot any moisture from the skin.
Render the bacon, 6 minutes. Set a large Dutch oven or heavy, lidded pot over medium heat. Add the bacon and cook, stirring occasionally, until it has released some fat and is lightly browned. Transfer it to a plate with a slotted spoon, leaving the fat in the pot. If the bacon is very lean and the pot looks dry, add the olive oil.
Brown the chicken, 14 minutes. Arrange the thighs skin-side down in the hot pot without crowding; work in batches if needed. Brown the skin for about 5 minutes, then turn and brown the other side for about 2 minutes. Transfer the pieces to a plate. Browning adds flavor, but the chicken does not need to cook through at this stage.
Cook the aromatics, 8 minutes. Add the carrot to the pot and cook for 4 minutes, stirring and scraping up browned bits. Add the garlic and cook for 30 seconds, then stir in the tomato paste and cook for another 1½ minutes. Sprinkle in the flour and stir for 2 minutes so it coats the vegetables and loses its raw taste.
Make the braising liquid, 2 minutes. Pour in the wine gradually, scraping the bottom of the pot with a wooden spoon to loosen the browned fond. Stir in the broth, thyme, bay leaf, and reserved bacon. Bring the liquid to a gentle simmer.
Braise the chicken, 45 minutes. Return the chicken to the pot, skin-side up, along with any juices on the plate. The liquid should come partway up the pieces rather than cover them completely. Cover and simmer gently for 45 minutes. Keep the heat low enough that the liquid bubbles softly; a hard boil can make the chicken less tender.
Cook the onions and mushrooms, 12 minutes. While the chicken braises, melt the butter in a large skillet over medium heat. Add the pearl onions and cook for 5 minutes, stirring now and then. Add the mushrooms and cook for 7 minutes, until browned and their released liquid has mostly evaporated. If the skillet becomes dry before the mushrooms brown, add a teaspoon of water rather than letting the butter scorch.
Finish the braise, 12 minutes. Stir the onions and mushrooms into the pot and simmer uncovered for 12 minutes, turning the chicken once if needed so it cooks evenly. Check the thickest part of a thigh with a food thermometer, avoiding the bone: USDA FSIS sets 165°F (74°C) as the safe minimum internal temperature for poultry. If any piece has not reached that temperature, continue simmering and check again after a few minutes. Remove the bay leaf, taste the sauce, and adjust the salt and pepper. Scatter parsley over the top before serving.

Tips

Choose a wine you would drink. A dry, medium-bodied red such as Burgundy or Pinot Noir gives the sauce the character associated with the dish without overpowering the chicken. A dry Beaujolais or another light-bodied red is also suitable. Avoid sweet wine, which can make the sauce taste syrupy. You do not need an expensive bottle; use one with a clean flavor.
Use a heavy pot and avoid crowding. A Dutch oven holds heat well and distributes it evenly during the braise. If the chicken pieces touch closely while browning, they steam instead of taking on color. Brown them in batches and let the pot heat back up between batches. The browned bits at the bottom are flavorful; add the wine slowly and scrape them up rather than washing them away.
Adjust salt near the end. Bacon, broth, and wine all contribute to the final sauce, and their salt levels vary. Starting with a measured amount of salt and tasting after the braise helps prevent an overly salty result. Low-sodium broth is useful here, especially if your bacon is particularly salty.
Know your ingredient substitutes. Frozen peeled pearl onions are practical and cook reliably. If you cannot find them, use peeled small shallots cut in half; they are sweeter and less round in flavor. Thick-cut bacon can stand in for French lardons, which are strips of pork belly; bacon adds a smokier note. If fresh thyme is available, use it, but dried thyme works well in a long braise.

Serving Suggestions

Serve coq au vin hot, with a piece of chicken, several mushrooms and onions, and plenty of sauce in each portion. Mashed potatoes are a classic partner because they catch the wine-rich gravy. Buttered egg noodles, boiled potatoes, or a soft polenta also work well when you want a substantial base without competing with the braise.

For a lighter plate, serve it with crusty bread and a green salad dressed with a sharp vinaigrette. The salad’s fresh, tangy flavor balances the richness of the sauce. A simple side of green beans or steamed cabbage is another good option. Put extra bread on the table for mopping up the sauce, and add parsley just before serving so its fresh flavor stays noticeable.

Variations

Regional and household versions of coq au vin differ in the wine, the choice of poultry, and the supporting vegetables; this recipe is one practical version, not a claim that there is only one traditional method. Burgundy is closely associated with the dish, while other French versions use local wine. If you use a more robust red, expect a deeper, more assertive sauce. Keep the wine dry and use the same quantity so the balance of liquid remains consistent.

For a less smoky flavor, replace the bacon with 4 oz (115 g) of unsmoked lardons or pancetta. If you cannot eat pork, omit it and use 2 tablespoons (30 ml) of olive oil to brown the chicken and vegetables; the result will be less savory and smoky, so season carefully. You can also use a mix of cremini and button mushrooms. For a more traditional, rustic presentation, use a whole chicken cut into pieces, but check each piece individually with a thermometer because breast and leg meat can cook at different rates.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking, storing the chicken and sauce together in a covered, shallow container. They keep for 3 to 4 days in the refrigerator. The sauce may firm up when cold because of the rendered fat and gelatin; that is normal. For longer storage, freeze portions in airtight freezer containers for about 2 to 3 months for best quality. Thaw frozen portions in the refrigerator overnight rather than on the counter.

Reheat gently in a covered saucepan over low to medium-low heat, stirring the sauce occasionally and turning the chicken so it warms evenly. Add a splash of broth or water if the sauce has thickened too much. Reheat leftovers to 165°F (74°C), checking the center of a chicken piece with a food thermometer. You can also reheat a portion in a covered microwave-safe dish, pausing to stir the sauce and rotate the chicken partway through. Reheat only the amount you plan to eat.

Frequently Asked Questions

What does coq au vin mean?
It translates from French as “rooster in wine.” The name refers to poultry braised in wine, though modern home recipes commonly use chicken because it is easier to find and cooks more predictably than mature rooster.

Can I make coq au vin without a Dutch oven?
Yes. Brown the ingredients in a large, deep skillet, then transfer everything to a covered oven-safe casserole or heavy pot for the braise. Keep the liquid at a gentle simmer, and make sure the vessel has a close-fitting lid. If your skillet is oven-safe, you can also braise it covered in an oven set to 325°F (163°C); check the chicken’s temperature before serving.

Can I make it ahead?
Yes. Cook the recipe, cool it promptly, and refrigerate it within 2 hours. Reheat it gently the next day to 165°F (74°C). The resting time in the refrigerator can help the flavors come together, and the sauce is easy to adjust with a little broth if it thickens. Add fresh parsley after reheating.

Why is my sauce thin?
First, remove the cooked chicken and simmer the sauce uncovered for a few minutes to reduce it. Stir regularly so it does not catch on the bottom. The flour in this recipe gives the sauce some body, but the amount of liquid released by mushrooms and chicken can vary. Avoid adding extra flour directly to a hot pot, since it can form lumps.

Can I use chicken breasts instead of thighs?
Bone-in thighs are more forgiving during a long braise. Boneless breasts may become dry if cooked for the full time, so add them later and monitor their temperature closely; all poultry must reach 165°F (74°C). For more predictable timing and texture, use bone-in thighs or a mixture of thighs and drumsticks as directed.

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).