Coq au Vin Recipe (+ What Side Dishes And Wine To Serve)

This Coq au Vin recipe is a classic French dish perfect for a special dinner party. Follow our step-by-step recipe to create a delightful dish with tender chicken in a rich red wine sauce, ideal for impressing your dinner guests.

This is one of our favorite winter dishes. Like an authentic lasagna, Coq au Vin is a labor of love. It takes two days to prepare, but most of the time is hands-off, making it well worth the effort!

So, what is Coq au Vin? Traditionally, this classic French dish is made with a whole French rooster. However, for this recipe, we will be using chicken thighs and drumsticks (dark meat), which are more accessible and just as flavorful.

French dishes like Coq au Vin and Boeuf Bourguignon were made famous and much more approachable for home cooks by the legendary Julia Child. Let’s learn how to make this special occasion dish that’s perfect for impressing your dinner guests with its tender chicken and rich red wine sauce.

Jump to:

• Why You Will Love This Recipe
• Ingredients
• How To Make A Classic Coq Au Vin
• Chef’s Tips
• Variation - Coq au Vin Blanc (Chicken in White Wine)
• Best Side Dishes to Serve with Coq au Vin
• What Dessert to Serve with Coq au Vin
• Best Wine Pairings for Coq au Vin
• Storage Instructions
• FAQ's
• Coq au Vin Recipe (+ What Side Dishes And Wine To Serve)

Why You Will Love This Recipe

• Rich Flavor: The combination of red wine, bacon, and mushrooms creates a deep, savory taste that makes this French chicken stew a true delight.
• Tender Chicken: Slow cooking ensures the chicken is tender and falls off the bone, making every bite melt in your mouth.
• Impressive Yet Accessible: Despite its sophisticated flavor, this traditional Coq au Vin is approachable for home cooks, perfect for a dinner party or special occasion.
• Hands-Off Cooking: While it takes two days to prepare, most of the time is hands-off, allowing you to enjoy the art of French cooking without being tied to the kitchen.

Ingredients

For the Chicken Marinade

• Free Range Bone-in, Skin-on Chicken Thighs and Drumsticks: Provides rich, tender meat that absorbs the flavors beautifully.
• Pearl Onions: Adds a sweet and mild flavor, enhancing the overall taste of the stew.
• Bay Leaf and Fresh Thyme: These herbs bring an aromatic depth to the dish, perfect for a traditional Coq au Vin.
• 1 Bottle Dry Red Wine (like Pinot Noir): Forms the base of the rich red wine sauce, infusing the chicken with a deep, complex flavor.

See the recipe card for quantities.

For the Coq au Vin

• Olive Oil: Used for browning the chicken and sautéing the vegetables, adding a subtle, fruity note.
• Streaky Bacon: Adds a smoky, savory element, enriching the overall flavor profile of this delightful dish.
• White Button Mushrooms or Portabellini Mushrooms: Provides an earthy taste and meaty texture that complements the chicken.
• Brandy (or Cognac): Optional but recommended, this adds a layer of complexity and depth to the sauce.
• Garlic Cloves: Adds a fragrant, pungent flavor that enhances the savory profile of the French chicken stew.
• Butter: Used to create a smooth, rich base for the sauce.
• Tomato Paste: Adds a concentrated tomato flavor, contributing to the sauce's richness and color.
• All-Purpose Flour: Helps to thicken the sauce, giving it the perfect consistency.
• Chicken Stock: Adds a savory depth and richness, blending all the flavors together.
• Salt and Freshly Ground Black Pepper: Essential for seasoning and balancing the flavors.
• Fresh Italian Parsley: Adds a fresh, bright note as a garnish, enhancing the visual appeal and taste.

See the recipe card for quantities.

How To Make A Classic Coq Au Vin

DAY 1

Marinate the Chicken Pieces

• In a large glass or non-reactive bowl or dish, combine the chicken pieces, pearl onions and herbs. 
• Pour over the wine, cover and refrigerate overnight or for at least 12 hours.

Chef's Tip

Here’s an easy way to peel pearl onions (pickling onions)

• Blanch: Bring a pot of water to a boil. Add the onions and blanch them for about 1 minute.
• Ice Bath: Transfer the blanched onions immediately to a bowl of ice water to stop the cooking process.
• Peel: Once cooled, use your fingers to gently slip off the skins. They should come off easily.

DAY 2

Prep the Chicken

• Strain the wine into a bowl and set aside. 
• Dry the chicken pieces using paper towels and set aside. 
• Put the onions in a separate bowl, and set aside the herbs for later use.

Preheat the Oven to 180°C (350°F)

Brown the Chicken

• Heat 1 - 2 tablespoon of olive oil in a large cast iron pot or dutch oven (that’s oven proof) over medium heat. 
• Season the chicken pieces with salt and pepper and brown on both sides until golden brown. 
• Start with the skin side down first. (The chicken doesn’t need to be cooked through, just nicely browned.)  
• Remove the chicken pieces from the pot and set aside.

Fry the Bacon Lardons

• Cook the bacon lardons in the same pot over medium heat for a few minutes or until golden brown. 
• Remove from the pot and add the bacon to the chicken pieces.

Sauté the Mushrooms and Garlic

• Add the mushrooms and cook for 5 - 7 minutes or until golden. 
• Add the garlic and cook for a minute or two. Lightly season with salt and pepper. Flambé with the brandy. (This step is optional, we highly recommend it, it adds another level of flavor and depth to the dish) 
• Remove the mushrooms from the pot and add into a separate bowl. Set aside.

Sauté the Onion

• Add another tablespoon of olive oil if needed and saute the onions until golden. 
• Remove the onions from the pot and add to mushrooms. Set aside.

Make the Sauce

• Add the butter to the pot, once melted add the tomato paste and cook for 1 - 2 minutes. Add the flour to make a roux and cook on low heat for 1 - 2 minutes. 
• Whisk in 1 cup of chicken stock to start creating a smooth sauce. (You can add more stock later if needed) 
• Add the wine and whisk until the flour has ‘dissolved’ and you have a smooth sauce. Bring the sauce to the boil and simmer for a few minutes until the sauce starts to thicken. 

Assemble and Bake

• Add the bacon, mushrooms, onions, garlic, and herbs to the sauce. Give it a good stir. (if your sauce looks a bit too thick add a bit more stock.) 
• Add the chicken, cover and bake in the preheated oven for 40 - 45 minutes or until the chicken is tender and almost falling off the bone. 

Serve and enjoy!

• Adjust seasoning if needed, garnish with freshly chopped parsley and serve with your favorite sides.

Chef’s Tips

• Use Best-Quality Chicken Stock: opt for homemade or good quality low sodium store-bought chicken stock, not powdered stock, for the best flavor.
• Peeling Pearl Onions: Blanch them in boiling water for about a minute, then transfer to an ice bath. The skins should slip off easily.
• Flambé for Depth: Although optional, flambéing with brandy adds a deeper, more complex flavor to your Coq au Vin.

Variation - Coq au Vin Blanc (Chicken in White Wine)

This variation uses white wine instead of red, offering a lighter but equally delicious alternative. It’s perfect for those who prefer a milder flavor.

• How to Make: Follow the same steps as the traditional Coq au Vin, but substitute the red wine with a dry white wine like Sauvignon Blanc or dry Riesling. This creates a lighter sauce with a slightly tangy finish.
• What to Serve with Coq au Vin Blanc: Pair this dish with light and fresh sides like a crisp green salad or steamed asparagus. For a complete meal, serve with crusty French bread to soak up the delightful sauce.

Best Side Dishes to Serve with Coq au Vin

Potato Dishes

• Creamy mashed potatoes, scalloped potatoes, roast potatoes, dauphinoise potatoes, boiled baby potatoes with herb butter, and Boulangère potatoes are perfect accompaniments to soak up the rich sauce of Coq au Vin.

Bread Sides

• French Baguette, crusty bread, and sourdough are ideal for sopping up the delicious red wine sauce, completing your meal with a classic touch.

Vegetable Side Dishes

• Green beans almondine, crispy Brussels sprouts, sweet potato & butternut squash casserole, carrots with honey and thyme glaze, braised fennel, roasted vegetables, French peas and butter lettuce, and ratatouille bake add vibrant flavors and textures to your meal.

Other Starchy Sides

• Steamed basmati rice, barley pilaf, egg noodles, polenta, and French lentils are excellent choices to complement the hearty flavors of this classic French dish.

Salad Ideas

• French bistro salad, simple green salad, winter panzanella, arugula salad, and roasted beet salad offer fresh, light contrasts to the rich Coq au Vin.

What Dessert to Serve with Coq au Vin

• Something Chocolaty: opt for a rich dessert like Chocolate Gateau, French Chocolate Tart, Chocolate Mousse, or a decadent Chocolate Fondant.
• Or Citrusy: Brighten up your meal with a French Orange Tart, Lemon Curd Tart or the classic Crepe Suzette.
• Maybe something Fruity: For a fruity finish, try Apple Tarte Tatin, French Apple Cake, Blackberry and Apple Crisp, or Pavlova with whipped cream and winter fruit.
• Totally Decadent: Indulge in a creamy Crème Brûlée or Crème Caramel to end your meal on a luxurious note.

Best Wine Pairings for Coq au Vin

Classic Pairing

• Burgundy (Pinot Noir): The traditional choice, with earthy undertones and bright acidity that pair wonderfully with the dish’s rich flavors.

Alternative Pairings

• Châteauneuf-du-Pape: Robust and complements the deep, savory notes.
• Côtes du Rhône: A blend with flavors that harmonize with the richness.
• Zinfandel: Bold fruitiness and peppery notes work well with the dish.
• Barbera: High acidity and bright cherry flavors balance the richness.

For a Unique Twist

• Pinotage: Smokey and fruity notes enhance the dish.
• Cabernet Sauvignon: Matches the dish's richness with its depth.
• Syrah/Shiraz: Adds a spiciness that brings an exciting twist.

Storage Instructions

• Fridge: Store leftovers in an airtight container for 2-3 days.
• Freezer-Friendly: Freeze leftovers in an airtight container for up to 3 months.
• Make Ahead Instructions: Like most stews, Coq au Vin is even better the next day. Make the recipe all the way through except for garnishing the dish. Allow it to cool completely, then cover and refrigerate. Reheat in the oven.

How to Reheat Coq au Vin

• Preheat the oven to a low temperature of 150°C (300°F).
• Place the Coq au Vin in a large Dutch oven with a lid or an oven-safe casserole dish covered with foil.
• Warm in the oven for 20 to 30 minutes, or until the chicken is piping hot with an internal temperature of 73°C (165°F).
• If the sauce is a little too thick, add a bit more chicken stock or water to loosen the sauce.

FAQ's

Coq au Vin is a timeless French chicken stew that brings the essence of French cuisine to your table. Whether you’re preparing it for a special occasion or a cozy family dinner, this dish is sure to impress with its rich flavors and tender chicken. 

We hope you enjoy making and sharing this classic recipe. If you loved this recipe, don’t forget to check out our other delicious French dishes and subscribe to our newsletter for more culinary adventures!

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The nutrition is an estimate only. It was calculated using Nutrifox, an online nutrition calculator.