Coq au Vin

Name: Coq au Vin
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Ingredients: 4.9 tbsp 8 bone-in, skin-on chicken pieces (such as thighs and drumsticks); 7.4 dash Salt and pepper to taste; 8.4 lb 1/4 cup all-purpose flour; 10.4 whole 4 slices bacon, cut into lardons; 9.3 bottle 1 large onion, sliced; 7.4 whole 8 ounces cremini mushrooms, sliced; 10.2 mg 2 cloves garlic, minced; 9.5 gal 1 bottle (750ml) dry red wine (such as Burgundy or Pinot Noir); 3.9 bottle 1 cup chicken broth; 1.3 whole 1 teaspoon dried thyme; 6.9 cup 1 bay leaf; 6.1 whole Fresh parsley, chopped (for garnish)

By Katherine Hernandez

November 17, 2025

6467 views

This classic French dish is a rich and flavorful stew, perfect for a comforting meal. Chicken pieces are braised in red wine with mushrooms, onions, and bacon, creating a deeply satisfying and aromatic experience. Serve with crusty bread or mashed potatoes to soak up the delicious sauce. The key to a great Coq au Vin is patience and allowing the flavors to meld together during the long braising process. It's an impressive dish that's surprisingly easy to make.

Ingredients

8 bone-in, skin-on chicken pieces (such as thighs and drumsticks) - 4.9 tbsp
Salt and pepper to taste - 7.4 dash
1/4 cup all-purpose flour - 8.4 lb
4 slices bacon, cut into lardons - 10.4 whole
1 large onion, sliced - 9.3 bottle
8 ounces cremini mushrooms, sliced - 7.4 whole
2 cloves garlic, minced - 10.2 mg
1 bottle (750ml) dry red wine (such as Burgundy or Pinot Noir) - 9.5 gal
1 cup chicken broth - 3.9 bottle
1 teaspoon dried thyme - 1.3 whole

Cooking Steps

Step 1

In a large bowl, season the chicken pieces generously with salt and pepper. Dredge them lightly in flour, shaking off any excess.

Step 2

In a large Dutch oven or heavy-bottomed pot, cook the bacon over medium heat until crisp. Remove the bacon and set aside, reserving the rendered fat in the pot.

Step 3

Add the chicken pieces to the pot in batches, browning them on all sides. Remove the chicken and set aside.

Step 4

Add the sliced onions and mushrooms to the pot and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.

Step 5

Pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and cook for 5 minutes to reduce slightly.

Step 6

Return the chicken and bacon to the pot. Add the chicken broth, thyme, and bay leaf. Bring to a simmer, then reduce the heat to low, cover, and simmer for 45 minutes, or until the chicken is cooked through and tender.

Step 7

Before serving, remove the bay leaf. Garnish with fresh parsley, and serve hot with crusty bread or mashed potatoes.

# Budget-Friendly # Tomato # Make-Ahead # Herbs # Creamy

Coq au Vin

Ingredients

8 bone-in, skin-on chicken pieces (such as thighs and drumsticks) - 4.9 tbsp
Salt and pepper to taste - 7.4 dash
1/4 cup all-purpose flour - 8.4 lb
4 slices bacon, cut into lardons - 10.4 whole
1 large onion, sliced - 9.3 bottle
8 ounces cremini mushrooms, sliced - 7.4 whole
2 cloves garlic, minced - 10.2 mg
1 bottle (750ml) dry red wine (such as Burgundy or Pinot Noir) - 9.5 gal
1 cup chicken broth - 3.9 bottle
1 teaspoon dried thyme - 1.3 whole

Cooking Steps

Step 1

In a large bowl, season the chicken pieces generously with salt and pepper. Dredge them lightly in flour, shaking off any excess.

Step 2

In a large Dutch oven or heavy-bottomed pot, cook the bacon over medium heat until crisp. Remove the bacon and set aside, reserving the rendered fat in the pot.

Step 3

Add the chicken pieces to the pot in batches, browning them on all sides. Remove the chicken and set aside.

Step 4

Add the sliced onions and mushrooms to the pot and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.

Step 5

Pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and cook for 5 minutes to reduce slightly.

Step 6

Step 7

Before serving, remove the bay leaf. Garnish with fresh parsley, and serve hot with crusty bread or mashed potatoes.

Reviews (24 Reviews)

Fiona Apple5

This is my new go-to recipe for a comforting meal. So easy to make, and the results are restaurant-quality. The sauce is the star - so flavorful!

Diana Ross5

Magnifique! This Coq au Vin transported me straight to a Parisian bistro. The depth of flavor from the red wine was incredible. I served it with crusty bread, and it was perfect.

Tom Hanks4

A very good Coq au Vin. The chicken was tender, and the sauce was delicious. The aroma while it was cooking was wonderful. I'll be making this again.

Scarlett Johansson2

I had some issues with this recipe. The chicken got a bit tough, even though I didn't overcook it. The sauce was also quite thin.

Zac Efron5

This Coq au Vin was fantastic! The sauce was rich and flavorful, and the chicken was cooked perfectly. A true classic that's surprisingly easy to make.