Coq au Vin is a French classic that transforms humble ingredients into something utterly luxurious. Tender chicken is slowly braised in red wine with bacon, mushrooms, pearl onions, and aromatic herbs, creating a deeply flavorful dish perfect for cozy dinners or impressive entertaining.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 30 minsCook Time 2 hrsTotal Time 2 hrs 30 minsFor the Marinade
1 bottle dry red wine (Burgundy or Pinot Noir preferred)
2 carrots, sliced
2 celery stalks, sliced
1 onion, chopped
3 cloves cloves, smashed
1 bay leaf
2 sprigs thyme
2 sprigs parsley
1 tsp black peppercorns
For the Dish
1 ½ kg bone-in, skin-on chicken (legs and thighs preferred)
150 g pancetta or thick-cut bacon, diced
200 g pearl onions, peeled
250 g cremini mushrooms, halved
2 tbsp tomato paste
2 tbsp flour
2 tbsp olive oil
2 tbsp butter
Salt & pepper to taste
Fresh thyme and parsley, for garnish
Marinate the Chicken
1
Combine chicken and all marinade ingredients in a large bowl or zip-top bag.
Cover and refrigerate for at least 8 hours, preferably overnight.
Drain and reserve both the chicken and the marinade separately.
Brown the Chicken & Bacon
2
Pat chicken dry. In a Dutch oven, heat olive oil over medium heat.
Add pancetta and cook until crispy. Remove and set aside.
In the bacon fat, sear chicken pieces (skin side down first) until golden on both sides. Set aside.
Sauté Aromatic
3
In the same pot, add pearl onions and mushrooms; cook until lightly browned.
Stir in tomato paste and cook for 1 minute.
Sprinkle in flour and stir to coat everything (this helps thicken the sauce).
Deglaze & Simmer
4
Pour in the reserved red wine marinade and bring to a simmer, scraping the brown bits from the bottom.
Return chicken and pancetta to the pot.
Cover and simmer on low heat for 1.5–2 hours, until chicken is fall-apart tender.
Finish & Serve
5
Remove chicken and reduce sauce slightly if needed.
Return chicken to pot to warm through.
Garnish with fresh thyme and chopped parsley.
Serving Suggestions
The flavors deepen even more if made a day in advance—Coq au Vin is even better reheated the next day!
Ingredients For the Marinade
1 bottle dry red wine (Burgundy or Pinot Noir preferred)
2 carrots, sliced
2 celery stalks, sliced
1 onion, chopped
3 cloves cloves, smashed
1 bay leaf
2 sprigs thyme
2 sprigs parsley
1 tsp black peppercorns
For the Dish
1 ½ kg bone-in, skin-on chicken (legs and thighs preferred)
150 g pancetta or thick-cut bacon, diced
200 g pearl onions, peeled
250 g cremini mushrooms, halved
2 tbsp tomato paste
2 tbsp flour
2 tbsp olive oil
2 tbsp butter
Salt & pepper to taste
Fresh thyme and parsley, for garnish
Directions Marinate the Chicken
1
Combine chicken and all marinade ingredients in a large bowl or zip-top bag.
Cover and refrigerate for at least 8 hours, preferably overnight.
Drain and reserve both the chicken and the marinade separately.
Brown the Chicken & Bacon
2
Pat chicken dry. In a Dutch oven, heat olive oil over medium heat.
Add pancetta and cook until crispy. Remove and set aside.
In the bacon fat, sear chicken pieces (skin side down first) until golden on both sides. Set aside.
Sauté Aromatic
3
In the same pot, add pearl onions and mushrooms; cook until lightly browned.
Stir in tomato paste and cook for 1 minute.
Sprinkle in flour and stir to coat everything (this helps thicken the sauce).
Deglaze & Simmer
4
Pour in the reserved red wine marinade and bring to a simmer, scraping the brown bits from the bottom.
Return chicken and pancetta to the pot.
Cover and simmer on low heat for 1.5–2 hours, until chicken is fall-apart tender.
Finish & Serve
5
Remove chicken and reduce sauce slightly if needed.
Return chicken to pot to warm through.
Garnish with fresh thyme and chopped parsley.
Serving Suggestions
The flavors deepen even more if made a day in advance—Coq au Vin is even better reheated the next day!
Coq au Vin – French Chicken Braised in Red Wine
Visited 2 times, 1 visit(s) today
