Coq au Vin is a rustic French dish that transforms humble ingredients into something truly comforting and elegant. Chicken is braised slowly in red wine with mushrooms, pearl onions, garlic, herbs, and smoky bacon until meltingly tender. Traditionally made with rooster (coq), modern versions use chicken thighs or a whole cut-up bird for ease and richness.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 25 minsCook Time 2 hrsTotal Time 2 hrs 25 minsFor the Chicken
1 whole chicken (3½–4 lbs), cut into 8 pieces or 3 lbs bone-in, skin-on thighs and drumsticks
Salt and pepper
2 tbsp flour (for dusting)
2 tbsp olive oil
For the Flavor Base
6 oz pancetta or thick-cut bacon, diced
2 tbsp unsalted butter
12 pearl onions, peeled
2 cups cremini or button mushrooms, halved
3 cloves garlic, minced
1 tbsp tomato paste
For the Braising Liquid
3 cups full-bodied red wine (Burgundy, Pinot Noir, or Côtes du Rhône)
1 cup chicken stock
2 bay leaves
3 sprigs thyme
½ tsp black peppercorns
Optional: 1 tbsp Cognac or brandy for deglazing
Sear the Chicken
1
Pat chicken dry and season with salt and pepper. Dust lightly with flour .
In a heavy Dutch oven , heat olive oil over medium-high.
Sear chicken in batches, skin-side down first, until golden brown (3–4 minutes per side). Remove and set aside.
Cook Bacon and Vegetables
2
In the same pot, render bacon until crispy. Remove and set aside.
Spoon off excess fat, leaving about 1 tbsp.
Add butter , then sauté pearl onions until lightly golden (5–7 minutes).
Add mushrooms and cook until browned.
Stir in garlic and tomato paste and cook for 1 minute.
Deglaze and Build the Braise
3
Optional: Deglaze pan with Cognac and reduce slightly.
Return seared chicken and bacon to the pot.
Pour in red wine and chicken stock until chicken is mostly submerged.
Add bay leaves , thyme , and peppercorns .
Bring to a simmer, cover, and reduce heat to low . Cook for 1½ to 2 hours , or until chicken is fork-tender.
Finish the Sauce
4
Transfer chicken and vegetables to a serving platter.
Strain the sauce and return it to the pot. Simmer uncovered to reduce and thicken to desired consistency (~10 minutes).
Adjust seasoning with salt and pepper.
Return chicken and vegetables to the sauce or serve separately with ladled sauce over top.
To Serve
5
Garnish with fresh parsley for color and brightness.
Variations
6
Use white wine for Coq au Riesling (Alsatian variant)
Add carrots , celery , or leeks to the braise
Swap bacon for duck fat or smoked sausage
Pairing Suggestions
7
Red wine: The same wine used to cook — Pinot Noir or Rhône red
Beer: Belgian Dubbel or brown ale
Non-Alcoholic: Grape must soda, black cherry kombucha, or rosemary-lemon spritz
Ingredients For the Chicken
1 whole chicken (3½–4 lbs), cut into 8 pieces or 3 lbs bone-in, skin-on thighs and drumsticks
Salt and pepper
2 tbsp flour (for dusting)
2 tbsp olive oil
For the Flavor Base
6 oz pancetta or thick-cut bacon, diced
2 tbsp unsalted butter
12 pearl onions, peeled
2 cups cremini or button mushrooms, halved
3 cloves garlic, minced
1 tbsp tomato paste
For the Braising Liquid
3 cups full-bodied red wine (Burgundy, Pinot Noir, or Côtes du Rhône)
1 cup chicken stock
2 bay leaves
3 sprigs thyme
½ tsp black peppercorns
Optional: 1 tbsp Cognac or brandy for deglazing
Directions Sear the Chicken
1
Pat chicken dry and season with salt and pepper. Dust lightly with flour .
In a heavy Dutch oven , heat olive oil over medium-high.
Sear chicken in batches, skin-side down first, until golden brown (3–4 minutes per side). Remove and set aside.
Cook Bacon and Vegetables
2
In the same pot, render bacon until crispy. Remove and set aside.
Spoon off excess fat, leaving about 1 tbsp.
Add butter , then sauté pearl onions until lightly golden (5–7 minutes).
Add mushrooms and cook until browned.
Stir in garlic and tomato paste and cook for 1 minute.
Deglaze and Build the Braise
3
Optional: Deglaze pan with Cognac and reduce slightly.
Return seared chicken and bacon to the pot.
Pour in red wine and chicken stock until chicken is mostly submerged.
Add bay leaves , thyme , and peppercorns .
Bring to a simmer, cover, and reduce heat to low . Cook for 1½ to 2 hours , or until chicken is fork-tender.
Finish the Sauce
4
Transfer chicken and vegetables to a serving platter.
Strain the sauce and return it to the pot. Simmer uncovered to reduce and thicken to desired consistency (~10 minutes).
Adjust seasoning with salt and pepper.
Return chicken and vegetables to the sauce or serve separately with ladled sauce over top.
To Serve
5
Garnish with fresh parsley for color and brightness.
Variations
6
Use white wine for Coq au Riesling (Alsatian variant)
Add carrots , celery , or leeks to the braise
Swap bacon for duck fat or smoked sausage
Pairing Suggestions
7
Red wine: The same wine used to cook — Pinot Noir or Rhône red
Beer: Belgian Dubbel or brown ale
Non-Alcoholic: Grape must soda, black cherry kombucha, or rosemary-lemon spritz
