Coq au Vin Recipe

Indulge in the rich, savory flavors of Coq au Vin, a classic French dish where tender chicken is slow-cooked in a luscious red wine sauce, creating a meal that’s both comforting and elegant.

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Course: Main Course

Cuisine: French

Keyword: Coq au Vin Recipe

Prep Time: 20

Cook Time: 1 30

Total Time: 1 50

Servings: servings

Ingredients

Browning Chicken:

3-4 tbsp vegetable oil or canola oil
3/4 tsp kosher salt or 1/2 tsp table salt
1/2 tsp freshly ground black pepper
4 chicken drumsticks Note 1
4 chicken thighs bone-in, skin-on (~220g / 7 oz each) (Note 1)

Coq au Vin Stew:

60 g / 4 tbsp unsalted butter
3 garlic cloves finely minced
2 tbsp tomato paste
7 tbsp all-purpose flour
750 ml / 3 cups low-sodium beef stock ideally homemade (Note 6)
400 g / 14oz white mushrooms halved or quartered if large (Note 4)
150 g / 5oz bacon speck, sliced into 1 x 2.5cm / 0.4 x 1″ batons (Note 5)
1/4 tsp kosher salt or 1/8 tsp table salt (Note 7)
1/4 tsp freshly ground black pepper

Red Wine Chicken Marinade:

750 ml / 3 cups Pinot Noir or another dry red wine Note 3
16 pearl onions or pickling onions Note 2
3 sprigs of thyme substitute with 1 tsp dried thyme
1 bay leaf fresh or dry
Chicken as mentioned above
Garnish and Serving:
2 tbsp fresh parsley chopped
Mashed potatoes or tagliatelle for serving

Instructions

Marinate Chicken:

In a large glass or ceramic dish, combine all the ingredients for the Chicken Marinade. Submerge the chicken and onions, then refrigerate for at least 12 hours, or up to 24 hours for maximum flavor infusion.
After marinating, strain the wine into a bowl, reserving both the wine and the herbs. Separate the chicken and onions from the marinade.
Pat the chicken dry with paper towels after spreading it out on a tray lined with paper towels.
In a saucepan, bring the reserved red wine to a boil over medium-high heat. Simmer vigorously, skimming off any impurities from the surface, until the wine reduces by half. Set aside.

Brown Chicken and Vegetables:

Preheat your oven to 180°C / 350°F (160°C fan).
Season the chicken with 3/4 tsp of kosher salt and 1/2 tsp of black pepper.
Heat 3 tbsp of oil in a large, heavy, oven-proof pot over medium-high heat. Brown the chicken thighs, skin side down, for 2-3 minutes until deeply colored, then flip and cook for another minute. Transfer to a tray. Pull the skin over the drumsticks to cover the flesh as much as possible, then brown them on 3-4 sides, about 5 minutes in total. Set aside.
Remove any loose burnt bits from the pot, and add a bit more oil if needed. Cook the bacon for about 3 minutes until golden, then transfer to the tray with the chicken.
In the same pot, sauté the mushrooms for about 5 minutes until they turn golden. Remove and set aside in a separate bowl.
Sauté the onions in the pot for about 5 minutes until they develop nice golden patches.
Melt the butter in the pot. Once melted, add the minced garlic and cook for about 1 minute. Stir in the tomato paste and cook for 2 minutes. Sprinkle the flour over the mixture and cook for another 2 minutes.
Gradually stir in the beef stock while stirring continuously to help the flour dissolve smoothly. Add the reduced wine and mix until the flour mixture is fully incorporated and mostly lump-free (Note 8).
Return the chicken, bacon, mushrooms, thyme, bay leaf, salt, and pepper to the pot. Stir everything together.

Slow-Cook:

Bring the mixture to a simmer, cover the pot, and transfer it to the preheated oven. Allow it to cook for 45 minutes until the chicken is tender but not falling apart (Note 9).
After cooking, taste the sauce and adjust the salt if necessary.
If time allows, refrigerate the stew overnight (recommended, Note 11). Like most stews, the flavor deepens and improves with time. Reheat gently over low heat on the stove, ensuring the chicken is thoroughly warmed. Add a splash of water if the sauce needs loosening.
Serve the Coq au Vin over mashed potatoes or tagliatelle, garnished with chopped parsley. For the ultimate dining experience, mop up any remaining sauce with homemade brioche. See the main recipe post for side salad and dessert pairing options.

Notes

Chicken Pieces: Opt for bone-in, skin-on chicken pieces for the juiciest and most tender results. If possible, cut up a whole chicken yourself. For chicken breasts, keep them whole with the skin on and bone in. Marinate and sear as directed, but only add them to the pot for the last 20 minutes in the oven to prevent overcooking and drying out.
Pearl Onions: These small onions can be tricky to find, especially in Australia. Pickling onions are a suitable alternative; they are slightly larger, so peel off an extra layer or two to achieve the desired size of about 2.5 cm (1 inch) in diameter. Soaking them in cold water for 10-15 minutes will soften the skins, making them easier to peel—use a small knife to assist. If pearl onions are unavailable, you can substitute with two brown or yellow onions, halved and cut into 1 cm (2/5 inch) wedges.
Wine Selection: Pinot Noir is the traditional choice for Coq au Vin, though various wine regions may showcase their local wines in this dish, with some even using champagne. While wine is the primary flavoring, there's no need to splurge on an expensive bottle. Contrary to popular belief, even budget wines can produce excellent results, especially after being cooked for an extended period. The braising process, combined with the other ingredients, transforms the wine into a rich, flavorful sauce. For example, a $15 bottle reduced to $6 can work wonders. While the alcohol mostly cooks off during the lengthy cooking process, consider whether any residual alcohol in the chicken might be a concern, especially when serving children.
Mushrooms: Swiss brown or cremini mushrooms are a fine substitute for the traditional white mushrooms, though white mushrooms offer a more striking visual contrast against the dark brown sauce.
Bacon: Using a block of bacon allows you to cut it into thick batons, which gives a more appealing look in the finished dish. While sliced bacon can be used as a substitute without compromising flavor, it results in smaller pieces, making the sauce appear chunkier. Bacon is crucial for seasoning the sauce, so don’t skip it!
Beef Stock: The use of beef stock contributes to the rich, dark brown color and adds depth to the flavor without overpowering the dish with a beefy taste, as the chicken juices dominate. While chicken stock can be used as a substitute, the sauce will be lighter in color and flavor. The quality of the beef stock is what distinguishes a good homemade Coq au Vin from an exceptional one. Homemade beef stock is ideal, but if using store-bought, opt for high-quality options from butchers or specialty shops over mass-produced brands. Avoid powdered beef stock, as it lacks the depth and quality needed for this dish.
Salt: The dish receives plenty of salt from the bacon, so minimal additional salt is required.
Flour Lumps: Don’t worry if you notice a few lumps of flour—they will dissolve during the slow cooking process.
Slow Cooking Method: The oven method is preferred as it’s hands-off, with no need to stir to prevent the base from catching (which can be challenging with large chicken pieces). However, it can also be done on a low stove with the lid on, stirring occasionally. If using a slow cooker, you’ll need to reduce the sauce on the stove afterward to thicken it—slow cook on low for 6 hours, then transfer to a pot and simmer uncovered for 15-20 minutes until the sauce reduces. The oven method is generally easier.
Chicken Tenderness: The chicken should cook through and become tender in about 45 minutes, though it should not be "falling off the bone," which is different from other slow-cooked meats like beef chuck, lamb shanks, or beef ribs. Chicken naturally requires less time to become tender.
Leaving Stew Overnight: Like many stews, Coq au Vin benefits from being left overnight, particularly when made with wine-based sauces like this one or Beef Bourguignon. The flavors deepen, and any residual wine flavor mellows out over time. However, it’s equally delicious when served fresh.