Coq au Vin sounds intimidating, right?
Like the sort of dish that belongs in some candlelit Parisian bistro, served by a waiter with a mustache and a waistcoat.
But here’s the truth: Coq au Vin is basically just a super-slow, luxurious chicken stew simmered in wine.
Rustic. Deeply comforting. And honestly? Not that complicated at all.
If you’ve got a little time and a bottle of good red wine lying around, you can absolutely pull this off in your own kitchen — and you should.
What is Coq au Vin?
“Coq au Vin” literally means “rooster in wine.”
Historically, it was a peasant dish — a way to transform an old, tough bird into something tender and full of flavor.
Today, most of us use regular chicken instead of rooster, but the idea stays the same:
Low, slow cooking. Deep, soulful flavors.
It’s French home cooking at its finest.
Ingredients You’ll Need:
- 1 whole chicken (about 4 lbs), cut into pieces (or 8 bone-in thighs/drumsticks)
- 6 oz bacon or pancetta, diced
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 carrots, peeled and sliced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 tablespoons flour
- 2 cups red wine (Pinot Noir or Burgundy are traditional)
- 1 1/2 cups chicken stock
- 1 bay leaf
- 4–5 sprigs fresh thyme
- 1/2 lb mushrooms, sliced
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Optional:
Some recipes add pearl onions — if you find them, throw in about a cup!
Step-by-Step: How to Make Coq au Vin at Home
1. Prep everything first.
Before you start cooking, have your ingredients ready: chop the onion, slice the carrots, mince the garlic.
Pat the chicken pieces dry with paper towels.
Season generously with salt and pepper.
2. Brown the bacon.
In a large Dutch oven or heavy pot, heat the olive oil over medium heat.
Add the diced bacon and cook until crisp.
Remove with a slotted spoon and set aside, leaving the drippings in the pot.
3. Brown the chicken.
Working in batches if needed, sear the chicken pieces until golden brown on all sides.
Don’t rush this — proper browning = big flavor.
Remove and set aside with the bacon.
4. Sauté the vegetables.
In the same pot, add the diced onion, carrots, and garlic.
Cook until softened, about 5 minutes.
Stir in the tomato paste and cook for another 2 minutes — it’ll start to smell insanely good.
5. Dust with flour.
Sprinkle the flour over the vegetables.
Stir well to coat.
This helps thicken the final sauce later.
6. Deglaze with wine.
Slowly pour in the red wine, scraping up any browned bits stuck to the bottom of the pot (those bits are gold).
Add the chicken stock, bay leaf, and thyme.
7. Return chicken and bacon to the pot.
Nestle the chicken pieces and bacon back into the sauce.
The liquid should almost cover them — if not, add a splash more broth.
8. Simmer low and slow.
Bring the pot to a gentle simmer.
Cover and cook over low heat for about 45 minutes to 1 hour, until the chicken is super tender.
9. Cook the mushrooms separately.
Meanwhile, in a skillet, sauté the mushrooms in a little butter or olive oil until golden and tender.
Set them aside.
10. Finish and serve.
After about an hour, stir the sautéed mushrooms into the stew.
Let everything simmer together for another 10–15 minutes.
Taste the sauce — add more salt, pepper, or a splash of wine if it needs brightening up.
Sprinkle with fresh parsley before serving.
Tips for the Best Coq au Vin:
- Use a decent wine. It doesn’t have to be expensive, but if you wouldn’t drink it, don’t cook with it.
- Take your time browning. The sear on the chicken and bacon gives layers of flavor.
- Cook low and slow. Gentle heat = melt-in-your-mouth chicken.
- Rest before serving. Let the stew sit for 5–10 minutes off the heat. The flavors meld beautifully.
How to Serve Coq au Vin:
Coq au Vin is rich and hearty, so keep the sides simple:
- Mashed potatoes (absolutely perfect for soaking up that sauce)
- Buttered egg noodles
- Rustic crusty bread (for mopping up every last drop)
- Steamed green beans or simple salad for a fresh, crisp contrast
Honestly, you can’t go wrong.
FAQs About Coq au Vin:
Q1: Can I make Coq au Vin ahead of time?
Absolutely. It actually tastes even better the next day!
Just reheat gently on the stove.
Q2: Can I use white wine instead of red?
Yes — that variation is called Coq au Vin Blanc.
It’s lighter, slightly more delicate, but just as delicious.
Q3: What’s the best cut of chicken to use?
Bone-in, skin-on pieces like thighs and drumsticks give the richest flavor and stay juicy during long cooking.
Q4: Can I freeze Coq au Vin?
Yes! Let it cool completely, then freeze in an airtight container for up to 2 months.
Thaw and reheat gently.
Rough Nutritional Breakdown (per serving — estimate):
- Calories: ~500
- Protein: ~35g
- Carbs: ~10g
- Fat: ~30g
- Fiber: ~2g
(Hey, it’s hearty French food — but so worth it.)
Final Thoughts:
Coq au Vin isn’t some impossible French magic.
It’s just really good ingredients, slow cooking, and a little bit of love.
And while it might not be a “weeknight whip-up” type of meal, it’s the dish to make when you want to impress guests — or just treat yourself to something deeply delicious.
Pair it with a glass of that same wine you used for cooking, a cozy evening, and maybe a little Edith Piaf playing in the background.
Perfection.
