Coq Vin: 2 Cups Wine, 1 Amazing Meal

Name: Coq Vin: 2 Cups Wine, 1 Amazing Meal
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Cuisine: French
Ingredients: 1 whole chicken (about 3.5 lbs), cut into 8 pieces; 2 cups dry red wine; 4 oz bacon, diced; 8 oz cremini mushrooms, sliced; 12 pearl onions, peeled; 2 carrots, sliced; 3 cloves garlic, minced; 2 tbsp tomato paste; 2 cups chicken broth; 2 tbsp all-purpose flour; 2 tbsp olive oil; 2 sprigs fresh thyme; 1 bay leaf; Salt and freshly ground black pepper, to taste

by Fenna Saul

August 25, 2025

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Coq Vin has always been my ultimate comfort food, a dish that whispers tales of French kitchens and slow, simmering perfection. I remember the first time I tried a truly classic Coq au Vin; the rich, wine-infused aroma filled the entire house, promising something extraordinary. The chicken was impossibly tender, falling off the bone, and the sauce was a deep, savory elixir that I wanted to bottle up and keep forever. Learning how to make Coq au Vin myself felt like unlocking a delicious secret, and now I share it with you! Let’s get cooking!

Why You’ll Love This Coq Vin

Incredibly rich and savory flavor that’s deeply satisfying.
It’s a surprisingly manageable prep time for such an elegant dish.
Packed with tender chicken and hearty vegetables for a fulfilling meal.
A truly classic Coq au Vin that’s both impressive and comforting.
Budget-friendly since it uses chicken thighs and pantry staples.
A fantastic way to introduce your family to French cuisine.
This classic Coq au Vin recipe is perfect for cozy nights in.
The slow braising makes the chicken incredibly tender and flavorful.

Coq Vin Ingredients

Gathering your Coq Vin ingredients is the first step to creating this authentic French masterpiece. You’ll need a whole chicken, about 3.5 pounds, cut into 8 pieces. Don’t worry if you can’t find pearl onions; regular small onions, quartered, work too! I always opt for cremini mushrooms, sliced, for their earthy flavor. The foundation of this dish is, of course, 2 cups dry red wine – a Burgundy or Pinot Noir is ideal for that classic taste. We also need 4 oz bacon, diced, for a smoky depth, and 12 pearl onions, peeled, for a touch of sweetness. Don’t forget 2 carrots, sliced, and 3 cloves garlic, minced. For the rich sauce, we’ll use 2 tbsp tomato paste and 2 cups chicken broth. Two tablespoons of all-purpose flour will help thicken our amazing Coq au Vin sauce recipe, along with 2 tbsp olive oil for browning. Finally, fresh herbs like 2 sprigs fresh thyme and 1 bay leaf add that unmistakable aromatic touch. Remember to season generously with salt and freshly ground black pepper, to taste.

Coq Vin: 2 Cups Wine, 1 Amazing Meal - Coq Vin - additional detail

How to Make Coq Vin

Learning how to make Coq au Vin is a rewarding experience that brings a taste of French culinary tradition right into your kitchen. This braised chicken recipe is all about patience and building layers of flavor. We’ll start by getting everything ready. First, generously season your chicken pieces with salt and pepper. Then, in a large Dutch oven or heavy-bottomed pot, heat 2 tbsp olive oil over medium heat. You want that oil shimmering but not smoking. Carefully place the chicken pieces into the hot oil, making sure not to overcrowd the pot – you might need to do this in batches. Brown the chicken on all sides until it has a beautiful golden-brown crust. This step is crucial for developing deep flavor, so don’t rush it! Once browned, remove the chicken and set it aside on a plate.

Step 1: In the same Dutch oven, add the 4 oz bacon, diced. Cook over medium heat until it’s nice and crispy, releasing its smoky aroma. Remove the bacon with a slotted spoon and set it aside, leaving the rendered fat in the pot.
Step 2: Add the 12 pearl onions, peeled, 2 carrots, sliced, and 8 oz cremini mushrooms, sliced to the pot. Sauté these vegetables in the bacon fat until they start to soften and get lightly browned, about 5-7 minutes. Stir in the 3 cloves garlic, minced, and 2 tbsp tomato paste, cooking for another minute until fragrant.
Step 3: Sprinkle 2 tbsp all-purpose flour over the vegetables and stir well to coat everything. This helps create a lovely, thick sauce later. Cook for about 1 minute, stirring constantly.
Step 4: Return the browned chicken pieces to the pot. Pour in 2 cups dry red wine and 2 cups chicken broth, making sure to scrape up any delicious browned bits stuck to the bottom of the pot – that’s pure flavor!
Step 5: Add the 2 sprigs fresh thyme and 1 bay leaf to the liquid. Bring the mixture to a gentle simmer. Once simmering, cover the Dutch oven tightly, reduce the heat to low, and let it cook for about 2 hours. You’re aiming for the chicken to be incredibly tender and the sauce to have thickened beautifully. This slow cooking is how you truly master how to make Coq au Vin.
Step 6: After 2 hours, carefully remove and discard the thyme sprigs and bay leaf. Taste the sauce and adjust the seasoning with salt and freshly ground black pepper as needed. This is the final touch to perfect your classic Coq au Vin.

Pro Tips for the Best Coq Vin

I’ve learned a few tricks over the years to elevate my Coq Vin from good to absolutely spectacular. These tips will help you achieve that perfect, rich flavor and tender chicken every time.

Always use a good quality dry red wine like Burgundy or Pinot Noir; the wine is the star of this dish.
Don’t skip browning the chicken properly – that golden crust adds incredible depth of flavor.
Letting the chicken braise slowly over low heat is key to achieving that melt-in-your-mouth tenderness.
For an even richer flavor, you can marinate the chicken in the red wine mixture overnight in the refrigerator.

What’s the secret to perfect Coq Vin?

The secret to an authentic Coq au Vin lies in building layers of flavor. Browning the chicken and vegetables well, using quality wine, and allowing it to braise slowly are crucial. Don’t rush the process; patience yields delicious results!

Can I make Coq Vin ahead of time?

Absolutely! This dish often tastes even better the next day. Once cooked and cooled, store it in an airtight container in the refrigerator. Reheat it gently on the stovetop or in the oven, adding a splash of broth if needed. For more make-ahead meal ideas, check out our Turkey Meatloaf Recipe.

How do I avoid common mistakes with Coq Vin?

A common mistake is using a cheap, thin wine, which results in a bland sauce. Also, avoid overcooking the chicken, which can make it dry. Ensure you brown the chicken sufficiently for maximum flavor development.

Coq Vin: 2 Cups Wine, 1 Amazing Meal - Coq Vin - additional detail

Best Ways to Serve Coq Vin

This rich, hearty French chicken stew is a showstopper on its own, but pairing it with the right sides truly elevates the meal. When considering what to serve with Coq au Vin, think about what can soak up that incredible wine sauce!

I love serving it the most traditional way, with creamy mashed potatoes or crusty French bread. The bread is perfect for sopping up every last drop of the delicious Coq au Vin sauce recipe. Another fantastic option is simple egg noodles or rice, which also do a great job of catching the flavorful braising liquid. For a lighter touch, consider serving it alongside a simple green salad with a sharp vinaigrette to cut through the richness. You might also enjoy our Crispy Roasted Cauliflower as a side.

Nutrition Facts for Coq Vin

When you’re enjoying a hearty bowl of this classic French dish, it’s helpful to know what you’re eating. This recipe for Coq Vin provides a wonderfully rich and satisfying meal.

Calories: 520cal
Fat: 24g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Protein: 48g
Carbohydrates: 18g
Fiber: 0g
Sugar: 0g
Sodium: 0mg
Cholesterol: 0mg

Nutritional values are estimates and may vary based on specific ingredients used.

How to Store and Reheat Coq Vin

One of the best things about this classic Coq au Vin is that it tastes even better the next day, making it perfect for meal prep. Once your delicious French Coq au Vin has cooled completely, transfer it into an airtight container. Properly stored, your leftovers will keep well in the refrigerator for about 3 to 4 days. If you want to keep this amazing braised chicken recipe even longer, it freezes beautifully. For best results, freeze it in portion-sized containers for up to 3 months. This makes having a comforting meal incredibly easy on busy weeknights! For other comforting dishes, try our Beef and Bowtie Pasta with Alfredo Sauce.

When you’re ready to enjoy your stored Coq au Vin, reheating is simple. Gently warm it on the stovetop over low heat, stirring occasionally, and adding a splash of chicken broth or water if it seems too thick. Alternatively, you can reheat it in a covered oven-safe dish at 325°F (160°C) until heated through. Both methods will bring back that wonderful aroma and tender texture, ensuring your leftovers are just as delightful as the first time you ate them.

Frequently Asked Questions About Coq Vin

What is Coq au Vin?

Coq au Vin, literally meaning “rooster in wine,” is a quintessential French dish. It’s a rustic, slow-braised chicken stew where the chicken is simmered in red wine, typically Burgundy, along with lardons (bacon), mushrooms, and pearl onions. It’s a true taste of traditional French comfort food!

What’s the history behind Coq Vin?

The Coq au Vin history is a bit murky, with legends tracing it back to ancient Gaul. However, it became a celebrated dish in French cuisine, particularly associated with Burgundy. Originally made with tough old roosters, the long, slow braising in wine tenderized the meat, transforming it into a sophisticated and hearty meal. For more on culinary history, you can explore resources on Coq au Vin.

Can I use chicken breasts for Coq Vin?

While traditional Coq au Vin uses bone-in chicken pieces like thighs and drumsticks for maximum flavor and tenderness, you can use chicken breasts. Just be careful not to overcook them, as they can dry out quickly during the braising process. Add them during the last 30-45 minutes of cooking.

What kind of wine should I use for Coq Vin?

For an authentic French Coq au Vin, a dry red wine from Burgundy, like Pinot Noir, is traditional and highly recommended. However, other medium-bodied dry red wines such as Merlot, Cabernet Sauvignon, or a Côtes du Rhône will also work beautifully to create that rich, classic flavor.

Variations of Coq Vin You Can Try

While the classic version is divine, there are so many fun ways to adapt this beloved dish! Exploring these variations can lead you to your new favorite way to enjoy this French staple. For a quicker weeknight meal, consider an easy Coq au Vin version by using boneless, skinless chicken thighs and reducing the braising time. If you’re looking for a lighter option, try a “Coq au Vin Blanc” using a dry white wine and chicken broth instead of red wine, which offers a brighter flavor profile. For a vegetarian twist, swap out the chicken for hearty mushrooms like portobellos and creminis, and use vegetable broth and a robust red wine. You can also experiment with different herbs or add a touch of Dijon mustard to the sauce for an extra layer of flavor! If you’re interested in other delicious chicken recipes, check out our Korean BBQ Meatballs.