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.
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.
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.
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.
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.
Serve hot with:
Buttered egg noodles
Creamy mashed potatoes
Crusty French bread
Polenta or even roasted root vegetables
Garnish with fresh parsley for color and brightness.
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
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
4 servings