Braised in red wine, this Coq Au Vin recipe balances elegance and coziness with flavors straight out of a French bistro.
Sometimes, I struggle to cook chicken perfectly tender. The meat ends up tough and too chewy, especially when I’m working with chicken breast. Its leanness makes it tricky to get right. However, there are some recipes that not only yield tender chicken but also pack a lot of flavor. Coq au vin is a lovely example of this.
Complemented by a vibrant mix of vegetables, coq au vin is a classic main dish that has been a staple of French cuisine for centuries. Literally translated as “rooster in wine,” coq au vin began as a common meal among poorer communities due to its affordability. Yet today, the recipe has evolved into something more elegant. You’ll find it in upscale restaurants, as well as in our own kitchens.
So, what makes coq au vin so irresistible? I’d say it’s the wine-based sauce. Braising the chicken in wine both tenderizes the meat, infusing it with flavor, and creates a luscious sauce that saturates the chicken and vegetables. The sauce truly harmonizes the whole meal. Pair that little luxury with a side of rice or more veggies, and you have a fabulous French feast that will wow your dinner guests.
Can I use white wine instead of red?
The short answer is no. Traditional coq au vin is made with red wine, which yields a dark, rich, and slightly earthy flavor. But there is another version called coq au vin blanc, which is purposely made with white wine. The recipe typically calls for a dry wine, like a Sauvignon Blanc or Chardonnay and finishes with heavy cream. I’d say it’s even richer than the original red sauce variety. Expect different flavors—still tasty, just less bold and more creamy.
How do I store leftovers?
Let your coq au vin cool to room temperature, and then transfer the leftovers to an airtight container. Refrigerate for 3-4 days, or freeze for up to 3 months and then thaw in the fridge overnight. To reheat, transfer the leftovers to an oven-safe dish and bake at 350°F for 15-20 minutes. Feel free to splash some extra wine or chicken broth over it to keep it moist.
Serving suggestions
Ready to give your family and friends the decadent dining experience they deserve? Of course, that doesn’t mean you have to turn your home into a Michelin-star restaurant. You’d be amazed at how Homemade Egg Noodles mixed with browned butter can complement recipes like coq au vin. I’m also a fan of a hearty Bone Broth Rice, or Herb-Roasted Potatoes—both recipes give off French vibes. On the side, serve a simple Green Salad and Pull-Apart Garlic Bread. That’s practically a holiday meal right there!
Coq Au Vin
Ingredients
- 8 chicken pieces 4 chicken thighs, 4 chicken drumsticks, bone-in, skin-on
- Kosher salt to taste
- Freshly ground black pepper to taste
- 2 tablespoons vegetable oil
- 4 slices bacon chopped
- 1 large onion diced
- 3 large carrots peeled and cut into 1-inch pieces
- 5 garlic cloves minced
- 2 1/2 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 2 1/2 cups dry red wine such as Pinot Noir
- 2 1/2 cups low-sodium chicken broth
- 1 bay leaf
- 2 sprigs fresh thyme or 1/2 teaspoon dried thyme
- 1 cup mushrooms sliced, such as white button or cremini
- 1 cup pearl onions peeled
- 2 tablespoons chopped fresh parsley
Instructions
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Preheat your oven to 350°F. Pat the chicken dry with paper towels and season all sides with salt and pepper.
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Heat the vegetable oil in a heavy Dutch oven over medium-high heat. Add the chopped bacon and cook until crisp. Remove the bacon with a slotted spoon and set aside. In the same pot, add the chicken pieces in batches and sear until golden on all sides. Remove the chicken and set aside.
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Add the diced onion and chopped carrots to the pot. Sauté for about 5 minutes until softened. Stir in the minced garlic and cook for an additional minute.
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Stir in the tomato paste and flour; cook for 1 minute to blend flavors. Slowly pour in the red wine and chicken broth, stirring well to prevent lumps. Add the bay leaf and thyme. Return the browned chicken and cooked bacon to the pot.
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Cover the pot and place it in the preheated oven to bake for 55 minutes. Meanwhile, in a separate skillet over medium heat, sauté the sliced mushrooms and pearl onions in a little oil until tender, about 5-7 minutes.
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After the oven time, stir the mushrooms and pearl onions into the pot and simmer on the stovetop for an additional 10 minutes or until chicken is cooked through. Discard the bay leaf, adjust salt and pepper if needed, and garnish with chopped parsley before serving.
Nutrition
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