This classic coq au vin recipe delivers a mouthwatering rustic French dinner with tender chicken braised in a rich wine sauce with mushrooms, carrots, bacon, and pearl onions. Truly one of the world’s most flavorful recipes!

 

I had the opportunity of a lifetime to enjoy a proper home-cooked coq au vin when I visited one of my dearest friends in France. And from then on, it has been one of those dishes I proudly serve to my guests or whenever I feel like cooking fancy schmancy at home. Nothing is as fancy as having a French meal right in the comfort of your home, right? Oui! Oui!

Seriously, you can’t find any loopholes in this dish. It’s easy to prepare (even if you don’t have an oven), jam-packed with layers upon layers of flavors, and is fall-off-the-bone tender.

What Is Coq Au Vin?

The French words for rooster or cock in wine describe a traditional French stew made with chicken braised in a rich, flavorful wine sauce, typically Burgundy. Who says you can’t pair red wine with chicken? Mushrooms, bacon, pearl onions, and garlic add tons of flavor. Rumor has it that Julius Caesar enjoyed this dish, but there’s no written record of it until the early 20th century.

The original recipe was for the older birds because cooking them low and slow in liquid tenderizes tougher cuts into fork-tender, melt-in-your-mouth goodness. And the wine doesn’t have to be Burgundy; you can use whatever dry or semi-dry wine (red, white, or rosé) you have on hand.

How to Make Coq Au Vin

1. Fry the bacon in a large cast-iron skillet over moderately low heat until it renders some of its fat and lightly browns, 6-8 minutes. Remove the bacon and set it aside. (Photo 1)
2. Season the chicken on both sides with salt and pepper, and sear them for about 5 minutes, turning to brown evenly. You may need to do this in batches. Set the chicken side with the bacon. (Photo 2)
3. Add the butter, then add the carrots, onions, salt, and pepper to the pan and cook over medium heat for 10 to 12 minutes, stirring occasionally, until the onions are lightly browned. (Photo 3)
4. Roux: Toss in the garlic and mushrooms, and stir for another minute, then sprinkle the flour over the mixture and cook for 2-3 minutes or until the flour is paste-like. (Photo 4)

1. Pour in the Cognac, then add the bacon, chicken, and any juices that collected on the plate. Add the wine, chicken stock, and thyme, and bring to a simmer. (Photos 5-6)
2. Toss in the pearl onions, cover the pot with a tight-fitting lid, and place it in a 250℉ (120℃) oven for 30-40 minutes or until the chicken is done and the juices run clear and not pink. (Photos 7-8)
3. Serve with your chosen sides and enjoy.

Recipe Notes

• While it can seem convenient to use boneless, skinless chicken breasts for this recipe, they tend to get too dry. However, boneless, skinless thighs work great.
• Burgundy wine is traditional, but not law. Even the French use wines they have locally. Reisling is especially good with chicken.
• Chicken breast is done when an instant-read meat thermometer shows 165°F (74°C). If using all chicken thighs, they’re better if they get to 180-185°F (82-85°C).
• Feel free to marinate the chicken overnight with a little onion and whatever wine you’re using to braise it. Drain the chicken and pat it dry with a paper towel. Strain the marinade and use it with the braising liquid.

Make Ahead and Leftover Storage

Making this dish a day ahead gives flavors time develop even more. It also freezes well for a stress-free holiday dinner. Let the finished stew cool, then store it covered in the fridge for 2-3 days or in the freezer for up to 4 months. Reheat it on the stove or in the oven, and enjoy.

What to Serve With Coq Au Vin

A starchy base, like buttered noodles (cook the noodles according to the package instructions, drain, and mix in a couple of drizzles of melted butter, done), mashed potatoes, and crusty bread, will soak up that tasty sauce. A simple greens salad, roasted green beans, or Brussels sprouts make great vegetable sides.

More Amazing Stews to Try

This blog post was originally published in September 2019 and has been updated with additional tips and gorgeous photos.