Classic Coq au Vin Recipe – French Chicken Stew with Red Wine
Experience the rich, deep flavors of classic Coq au Vin, a beloved French dish that brings elegance to the dinner table. Made with tender chicken braised in red wine, this recipe combines earthy mushrooms, smoky bacon, and aromatic herbs. The red wine reduction creates a savory sauce that pairs perfectly with each bite. Traditionally slow-cooked, Coq au Vin is perfect for cozy gatherings or any special meal. With its vibrant, comforting flavors, this timeless recipe offers a taste of rustic French cuisine that feels both satisfying and indulgent. Enjoy the warmth and depth in every bite—no passport required!
What Makes This Recipe So Good?
- Rich, Deep Flavors - Braising the chicken in red wine infuses every bite with savory, complex flavors.
- Tender Chicken - Slow-cooking the chicken makes it incredibly tender and juicy.
- Classic French Touch - Traditional herbs and aromatics bring a taste of authentic French cuisine to your kitchen.
- Perfect for Gatherings - This cozy dish is ideal for impressing guests or sharing a special meal with family.
- Versatile Pairings - Pairs beautifully with crusty bread, mashed potatoes, or roasted vegetables for a complete meal.
- Comforting & Indulgent - The red wine reduction and smoky bacon create a sauce that’s both luxurious and satisfying.
Key Ingredients
- Chicken - Traditionally bone-in, skin-on pieces for extra flavor and tenderness.
- Red Wine - A dry red wine, like Burgundy or Pinot Noir, gives depth and richness to the sauce.
- Bacon - Adds a smoky, savory note that complements the wine and herbs.
- Mushrooms - Earthy mushrooms absorb the sauce and add texture.
- Carrots & Pearl Onions - These veggies add sweetness and balance to the savory flavors.
- Garlic - Essential for depth and aromatic flavor.
- Herbs - Fresh thyme, bay leaves, and parsley give this dish its classic French flair.
- Chicken Broth - Enhances the sauce, blending all the flavors together.
- Butter & Olive Oil - For browning the chicken and adding richness to the sauce.
- Flour - Helps thicken the sauce for a velvety texture.
Chefs Helpful Tips
- Choose the Right Bread – Opt for thick slices of sturdy bread like sourdough or country bread to hold up well under the sauce and cheese.
- Use High-Quality Gruyère – This cheese has a rich, nutty flavor and melts beautifully; fresh-grated is best for even melting.
- Toast the Bread Lightly First – Toasting before assembly helps prevent sogginess and creates a satisfying crunch.
- Add Dijon Mustard for Depth – A thin spread of Dijon on the inside of the bread adds a subtle, tangy layer that balances the richness of the cheese and béchamel.
- Master the Béchamel Sauce – Cook the sauce until it’s thick and smooth, adding a pinch of nutmeg for authentic French flavor.
- Broil for a Golden Top – Place the assembled sandwich under the broiler for a few minutes to achieve a beautifully golden and bubbly finish.
- Serve Hot and Fresh – Croque Monsieur is best enjoyed straight from the oven while the cheese is melted and the bread crisp.
Recipes To Try...
Experience the rich, deep flavors of classic Coq au Vin, a beloved French dish that brings elegance to the dinner table. Made with tender chicken braised in red wine, this recipe combines earthy mushrooms, smoky bacon, and aromatic herbs. The red wine reduction creates a savory sauce that pairs perfectly with each bite. Traditionally slow-cooked, Coq au Vin is perfect for cozy gatherings or any special meal. With its vibrant, comforting flavors, this timeless recipe offers a taste of rustic French cuisine that feels both satisfying and indulgent. Enjoy the warmth and depth in every bite—no passport required!
- 4 chicken thighs (bone-in, skin-on)
- 4 chicken drumsticks (bone-in, skin-on)
- Salt and black pepper (to taste)
- 4 oz bacon (diced)
- 1 tbsp olive oil
- 2 cups mushrooms (sliced)
- 1 cup pearl onions (peeled)
- 2 carrots (sliced)
- 3 cloves garlic (minced)
- 2 tbsp tomato paste
- 2 tbsp all-purpose flour
- 2 cups dry red wine (such as Burgundy or Pinot Noir)
- 1 cup chicken broth
- 1 bay leaf
- 4-5 sprigs fresh thyme
- 2 tbsp fresh parsley (chopped, for garnish)
- 2 tbsp butter
- Prep the Chicken
Season the chicken thighs and drumsticks with salt and pepper on all sides.
- Cook the Bacon
In a large Dutch oven, cook the diced bacon over medium heat until crispy. Remove bacon with a slotted spoon and set aside, leaving the fat in the pot.
- Brown the Chicken
Add olive oil to the bacon fat if needed. Place chicken pieces skin-side down and brown on both sides, about 5 minutes per side. Remove chicken and set aside.
- Sauté Vegetables
In the same pot, add mushrooms, pearl onions, and carrots. Sauté until softened, about 5 minutes. Add garlic and cook for another 1-2 minutes until fragrant.
- Add Tomato Paste and Flour
Stir in the tomato paste and cook for 1 minute. Sprinkle flour over the vegetables and stir to coat, cooking for an additional minute.
- Deglaze with Wine
Pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and cook for 3-4 minutes to reduce slightly.
- Combine Ingredients
Add the chicken broth, bay leaf, thyme sprigs, and bacon back to the pot. Nestle the chicken pieces back into the mixture.
- Simmer
Cover the pot, reduce heat to medium-low, and simmer for 1 hour, until the chicken is tender and cooked through.
- Finish and Garnish
Remove the bay leaf and thyme sprigs. Stir in butter to enrich the sauce. Garnish with chopped parsley.
- Serve
Let the dish rest for 10 minutes before serving. Serve with crusty bread, mashed potatoes, or your favorite side dish.
Servings 4
- Amount Per Serving
- Calories 550kcal
- Calories from Fat 250kcal
- % Daily Value *
- Total Fat 28g44%
- Saturated Fat 9g45%
- Cholesterol 150mg50%
- Sodium 700mg30%
- Potassium 800mg23%
- Total Carbohydrate 18g6%
- Dietary Fiber 3g12%
- Sugars 5g
- Protein 40g80%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.