Classic Coq au Vin

What Is Coq au Vin?

Coq au Vin is a classic French dish that translates to “rooster in wine.” It’s a rustic braised dish typically made with chicken, red wine, some type of lardons (bacon), mushrooms, onions and garlic.

The slowly simmered dish results in super tender chicken that has been infused with the rich flavor of the wine and seasonings.

Chicken Coq au Vin Ingredients

• pancetta – this salt-cured pork belly adds rich, salty flavor to the dish. Bacon also works!
• bone-in chicken pieces – the star of the dish! I like to use a combination of chicken thighs and drumsticks. The tender meat will absorb all the wine flavor during cooking, making it super succulent.
• mushrooms – add an earthy flavor and hearty texture to this traditional coq au vin recipe.
• carrot – adds a touch of sweetness.
• yellow onion – adds an aromatic base flavor to the dish.
• garlic – infuses the dish with the pungent flavor that only garlic can add.
• tomato paste – adds umami to the sauce.
• wine – red wine is the key ingredient that gives chicken coq au vin its signature flavor. More on selecting an exact variety below.
• thyme – fresh thyme sprigs provide herbal notes to complement the wine and chicken.
• bay leaf – adds complexity to the sauce during the cooking process.
• flour – thickens the sauce to a velvety consistency, helping it cling to the chicken.
• butter – combines with the flour to create a beurre manié – a French term for what is just a paste of mashed-together butter and flour that will thicken the sauce.
• pearl onions – add sweetness and a slight crunch. I buy these frozen, because the fresh ones are too much work to peel. If you can’t find them, it’s OK to just skip this part.
• salt and pepper – enhances the flavor of the chicken and vegetables.
• parsley – a garnish that adds a fresh, vibrant touch to this recipe for coq au vin.

Best Wine For Coq au Vin

The wine is the star of coq au vin, no question about it. A full-bodied wine such as Burgundy or Pinot Noir are the best choices here because they have deep, fruity notes, and a nice balance of acidity and richness.

Côtes du Rhône and Beaujolais wines work well, too.

Remember that since the flavor of the wine will shine through in the dish, you should use a wine you would enjoy drinking.

How To Make Coq au Vin

1. PANCETTA. Cook the pancetta in a large Dutch oven until browned, then transfer it to a bowl.

2. BROWN CHICKEN. Sprinkle the chicken with salt and pepper, and in batches, brown it in the pancetta drippings until golden brown. Transfer the chicken to a plate.

3. AROMATICS. Add the mushrooms to the pan and cook until browned, then transfer to the bowl with the pancetta. Add the carrots and yellow onion to the pot and lightly brown, then stir in the garlic and tomato paste.

4. WINE. Pour in some of the wine to the pan and scrape any crusty bits off the bottom of the pan. Add the thyme, bay leaf, chicken and the rest of the wine and bring to a boil.

5. BRAISE. Cover the pot and transfer it to the oven and cook until the chicken is cooked through.

6. THICKEN SAUCE. Remove the pot from the oven and transfer the chicken to a plate. Strain the cooking liquid through a strainer and put the liquid back in the pot. Mash together the flour and butter and whisk it into the cooking liquid. Bring to a boil then reduce to a simmer and cook until the sauce is thickened.

7. FINISH. Add the pearl onions, pancetta, mushrooms and chicken to the pot and simmer until everything is cooked through. Garnish with parsley.

What To Serve With Coq au Vin

A traditional coq au vin recipe is usually served with starchy sides to soak up the rich wine sauce. Great options include:

• Crusty French bread or our Homemade Garlic Bread Recipe
• Mashed Potatoes with Heavy Cream
• Buttered egg noodles

How To Store Chicken Coq au Vin

If you have leftovers, transfer them to an airtight container and place them in the fridge uncovered for a few hours until they are fully chilled, then cover them with the lid and keep in the refrigerator up to 3 days.