Name: Coq au Vin Recipe with Chicken and Red Wine Recipe
Prep time: 15 min
Cook time: 1 h 20 min
Total time: 1 h 35 min
Cuisine: French
Ingredients: 4 bone-in, skin-on chicken thighs; 4 chicken drumsticks; Salt and freshly ground black pepper, to taste; 2 ½ tablespoons vegetable oil; 4 ounces lardons or slab bacon, diced; 1 large yellow onion, chopped; 2 large carrots, peeled and cut diagonally in 1-inch pieces; 4 cloves garlic, minced; 1 tablespoon tomato paste; 1 tablespoon all-purpose flour; 1 bottle (750ml) red wine, preferably a Burgundy or Pinot Noir; 1 bay leaf; 5 sprigs fresh thyme, tied with kitchen twine; 3 cups chicken stock, homemade or store-bought; 4 tablespoons unsalted butter; 8 ounces peeled pearl onions; 8 ounces cremini mushrooms, sliced; Beurre manié: 1 tablespoon flour and 1 tablespoon softened butter (optional); ⅓ cup chopped parsley

Jump to Recipe·5 from 55 reviews

If you’re craving a classic French dish that feels like a warm hug on a plate, you’re going to love my Coq au Vin Recipe with Chicken and Red Wine Recipe. This dish is packed with tender chicken, rich red wine flavors, and all those cozy, hearty veggies that make you want to dig in immediately. Trust me, once you make this, you’ll want to keep it in your dinner rotation—not just because it tastes incredible, but because it’s surprisingly approachable to make at home. Let me walk you through it like we’re chatting over coffee in the kitchen!

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Why This Recipe Works

Deep, Complex Flavor: Slow braising in red wine lets the chicken soak up rich, savory notes that feel luxurious but not complicated.
Perfectly Tender Chicken: Using bone-in, skin-on pieces locks in moisture and gives you crispy, golden skin that you’ll want to savor.
Balance of Vegetables and Herbs: Carrots, pearl onions, mushrooms, and fresh thyme create a harmonious medley that complements the wine base beautifully.
Crowd-Pleasing Meal: It’s fancy enough for guests but cozy and comforting for a weeknight dinner.

Coq au Vin, Coq au Vin with Chicken and Red Wine, French Chicken Stew, Classic French Coq au Vin, Hearty Chicken and Wine Dish - A large oval metal pot filled with rich dark brown stew showing seven pieces of thick cooked meat on top. The stew also has round golden onions, sliced brown mushrooms, and chunky orange carrot pieces mixed throughout, all covered with a thick, shiny sauce. Small green chopped herbs are sprinkled evenly over the entire dish. The pot sits on a dark wooden surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Coq au Vin Recipe with Chicken and Red Wine Recipe is thoughtfully chosen to build layers of flavor and texture. From the fatty, smoky bacon to the earthiness of mushrooms and the brightness of fresh parsley, each element shines both on its own and in harmony. When you shop, look for good quality red wine and fresh herbs to really up your game.

Coq au Vin, Coq au Vin with Chicken and Red Wine, French Chicken Stew, Classic French Coq au Vin, Hearty Chicken and Wine Dish - Flat lay of fresh bone-in, skin-on chicken thighs and drumsticks arranged neatly, a small pile of diced slab bacon pieces, one large yellow onion chopped into chunks, two peeled carrots cut diagonally into 1-inch pieces, four whole cloves of garlic, a small white bowl with deep red tomato paste, a small white bowl of all-purpose flour, a few fresh sprigs of thyme tied together, one fresh bay leaf, a small white bowl filled with clear golden vegetable oil, a small white bowl of unsalted butter cubes, a small white bowl of chicken stock, a small white bowl holding peeled pearl onions, a small mound of sliced cremini mushrooms, and a small heap of chopped fresh parsley—all presented on simple white ceramic bowls and plates, perfectly balanced and symmetrical, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chicken Thighs and Drumsticks: These cuts stay juicy and have enough fat to keep the meat tender during braising.
Lardons or Slab Bacon: Adds smoky depth and richness to the sauce.
Yellow Onion: Gives sweetness and forms the aromatic base of the dish.
Carrots: Adds slight sweetness and texture to the stew.
Garlic: For that unmistakable aromatic punch.
Tomato Paste: Concentrates umami and enriches the sauce’s color.
All-Purpose Flour: Helps thicken the sauce to a beautiful consistency.
Red Wine: The star ingredient that gives the sauce its signature character—Burgundy or Pinot Noir works best.
Bay Leaf and Fresh Thyme: Classic herbs that add earthiness and freshness.
Chicken Stock: Provides a savory backdrop and balances the wine’s acidity.
Unsalted Butter: For richness and to finish the sauce with silkiness.
Pearl Onions: Sweet and tender, they’re a classic component that melds beautifully into the stew.
Cremini Mushrooms: Adds earthiness and meaty texture.
Parsley: Brightens and freshens the final dish.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love that this Coq au Vin Recipe with Chicken and Red Wine Recipe is flexible—you can easily tailor it to your preferences or what you have on hand. I often experiment with the veggies or herbs depending on the season, and I promise it always turns out delicious.

White Wine Swap: I once swapped red for a dry white wine like Chardonnay for a lighter twist, and it gave the dish an elegant, bright flavor that was a fun change.
Vegetarian Version: Although traditional recipes call for chicken, swapping mushrooms for hearty tofu chunks or seitan can create a rich vegetarian option.
Add Some Heat: If you like a little spice, I sometimes toss in a pinch of red pepper flakes when cooking the veggies—it adds just enough warmth to balance the wine’s acidity.

Step-by-Step: How I Make Coq au Vin Recipe with Chicken and Red Wine Recipe

Step 1: Prep and Brown the Chicken

First things first, pat your bone-in, skin-on chicken pieces dry with paper towels—that helps them brown beautifully. Season generously with salt and pepper. Heating the vegetable oil in your Dutch oven, I like to start by crisping up the lardons or bacon until golden and delicious; that smoky fat is the secret to the dish’s depth. Remove those and then brown your chicken in the rendered fat. Don’t rush this! The golden crust you develop here adds so much flavor later. Do it in batches if you need to avoid overcrowding.

Step 2: Sauté Veggies and Build the Base

Once your chicken is out, lower the heat and toss in the chopped onion and carrots. I let them soften gently, stirring often. Garlic comes next—just about a minute to get that scent filling your kitchen. Stir in tomato paste, which adds that rich umami, and then sprinkle the flour. Cooking it off here is key to avoid that raw flour taste later, so let it toast for a minute or so before adding liquids.

Step 3: Deglaze with Red Wine and Simmer

This is the heart of the Coq au Vin Recipe with Chicken and Red Wine Recipe—pour in the bottle of red wine and add your thyme and bay leaf. Scrape the bottom with a wooden spoon to loosen all those caramelized bits; that’s where the magic happens. Let the wine reduce by about half (10 minutes or so). Be sure to skim off any foam—it keeps your sauce clear and refined.

Step 4: Add Stock and Braise in the Oven

Next, add the chicken stock and season to taste with salt and pepper. Bring the mixture to a boil, then nestle the chicken and lardons back into the pot with any juices collected. Cover the Dutch oven and pop it into a 350ºF oven for 45 minutes. This slow braise is what turns the chicken melt-in-your-mouth tender.

Step 5: Prepare Pearl Onions and Mushrooms

While the chicken cooks, heat oil and butter in a skillet and brown your pearl onions with a pinch of salt. They take about 5-8 minutes to reach that perfect caramelized sweet spot. Set them aside and then do the same with the mushrooms in fresh oil and butter—8-10 minutes until golden and flavorful. These little bites add gorgeous texture and sweetness to the dish.

Step 6: Finish the Sauce and Serve

When the chicken is done, carefully transfer it to a warm plate, discarding the bay leaf and thyme sprigs. Now here’s a little trick for a luscious, thick sauce: stir in beurre manié—a mix of softened butter and flour—to thicken the sauce while it simmers gently on the stove. Adjust the thickness to your liking and season again if needed. Toss in parsley, pearl onions, and mushrooms—stirring gently to combine. Return the chicken to the pot, garnish with more parsley, and get ready to enjoy a truly special meal.

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Pro Tips for Making Coq au Vin Recipe with Chicken and Red Wine Recipe

Don’t Skip Browning: The searing develops the “fond” that flavors the sauce—you want crispy skin and deep color on your chicken.
Use a Good Red Wine: It doesn’t need to be expensive but pick a wine you’d enjoy drinking, as its flavor carries through the dish.
Low and Slow Braise: Cooking gently in the oven makes the chicken tender without drying it out.
Don’t Overcrowd the Pan: Browning the chicken in batches ensures it crisps up instead of steaming.

How to Serve Coq au Vin Recipe with Chicken and Red Wine Recipe

Coq au Vin, Coq au Vin with Chicken and Red Wine, French Chicken Stew, Classic French Coq au Vin, Hearty Chicken and Wine Dish - Two white bowls filled with a layer of creamy mashed potatoes topped with pieces of dark brown meat covered in thick brown gravy with whole small onions, sliced mushrooms, and chunks of orange carrots scattered around. Each bowl has a silver fork placed on the right side, partially resting on the mashed potatoes. One bowl also has two pieces of light brown crusty bread placed on top of the mashed potatoes. The bowls are set on a dark wooden surface with a few pieces of bread, a glass of red wine, a small bowl of chopped green herbs, and a dark blue cloth napkin nearby. To the upper right, there is a large pan filled with more meat, vegetables, and gravy. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I always sprinkle a handful of fresh parsley over the dish just before serving—it adds a pop of color and a fresh herbal note that brightens the rich flavors. If I’m feeling fancy, a few thinly sliced green onions or a touch of lemon zest on top can lift it even more.

Side Dishes

Classic mashed potatoes are my go-to with this Coq au Vin Recipe with Chicken and Red Wine Recipe because they soak up all that luscious sauce. Sometimes, I also serve it with buttered egg noodles or crusty French bread to mop up every last bit.

Creative Ways to Present

For special gatherings, I like to serve the Coq au Vin directly in a beautiful ceramic Dutch oven on the table, garnished with fresh herbs, so guests can help themselves. Another fun idea is plating individual servings over creamy polenta or wild rice, topped with a drizzle of the sauce and a sprinkle of freshly cracked pepper.

Make Ahead and Storage

Storing Leftovers

After it cools, I transfer leftover Coq au Vin to an airtight container and keep it in the fridge for up to 5 days. The flavors actually deepen overnight, making reheated portions taste even better. Just be sure to remove any fat that solidifies on top before reheating.

Freezing

This recipe freezes wonderfully! I portion it out into freezer-safe containers and it keeps well for about 3 months. When ready to eat, thaw overnight in the fridge—making your weeknight meal prep a breeze.

Reheating

I reheat leftovers slowly on the stove over medium-low heat with occasional stirring, adding a splash of extra chicken stock or wine to keep the sauce silky. You can also warm it in a 350ºF oven for about 30 minutes, covered, to preserve tenderness without drying out the chicken.

FAQs

Can I use skinless chicken for this Coq au Vin Recipe with Chicken and Red Wine Recipe?

You could, but I don’t recommend it because the skin adds lovely flavor and helps keep the chicken moist during cooking. If you use skinless, watch the cooking time closely to avoid drying out the meat, and consider adding extra butter or oil for richness.
What type of red wine is best for this recipe?

Stick to a medium-bodied, fruity red like Burgundy or Pinot Noir. Avoid overly tannic or cheap wines, as they can make the sauce bitter. Picking a wine you’d enjoy sipping on will always give you the best flavor.
How long can Coq au Vin be stored in the fridge?

It stays fresh and tasty for up to 5 days when stored in an airtight container. Because flavors deepen, leftovers might actually taste better the next day.
Can I make this recipe in a slow cooker?

Yes! Brown the chicken and veggies on the stove first, then transfer everything to a slow cooker. Cook on low for 6-8 hours or until the chicken is tender. Just add the mushrooms and pearl onions in the last hour to keep their texture.
What’s the secret to perfectly cooked pearl onions?

Simmer them briefly in boiling water to loosen the skins, then peel carefully. Sauté in butter with just a pinch of salt until golden and caramelized. They should be tender but still hold their shape.

Final Thoughts

This Coq au Vin Recipe with Chicken and Red Wine Recipe holds a special place in my kitchen because it’s both elegant and approachable—kind of like French cooking’s warmest hug. Whether you’re cooking for family, friends, or just treating yourself, this dish never fails to deliver comforting richness with impressive flavor. Give it a try, and I promise you’ll feel proud and perfectly satisfied every single time!