This Chicken Coq Au Vin Recipe is ultra-rich, comforting, and surprisingly simple to make! Tender chicken, bacon, and earthy mushrooms all come together in a deep, velvety red wine sauce. Serve it over mashed potatoes or polenta for a cozy, restaurant-worthy meal at home.
Why This Recipe Works
There’s a reason coq au vin has been a staple in French cuisine for generations—it’s rich, elegant, and way easier to make than it sounds! Slow-simmered chicken thighs soak up all the goodness of a wine-infused sauce, while bacon and mushrooms add deep, savory layers you’ll love.
And don’t let the fancy name fool you—this is a one-pot recipe that comes together with just a few pantry staples (okay, and a good bottle of wine!). Everything simmers low and slow, melding the flavors beautifully while making your kitchen smell amazing.
Whether you’re making it for a date night, special occasion, or cozy family dinner, coq au vin never disappoints. Serve it with a crusty baguette to soak up every last drop, and you’ll have a meal that feels straight out of a French bistro!
Ingredients
- Bacon: Adds a rich, smoky depth while infusing the sauce with umami notes. Cooking the bacon first also provides a flavorful fat for searing the chicken!
- Chicken Thighs: I recommend bone-in skin-on chicken thighs to keep the meat juicy while adding richness to the sauce. You can also use drumsticks or a mix of both.
- Garlic: Provides a bold, aromatic base to balance the richness of the sauce.
- Shallots: Offer a milder, slightly sweet onion flavor that doesn’t overpower the sauce.
- Cremini Mushrooms: Add a meaty texture and deep umami richness.
- Unsalted Butter: Used to create a roux, helping thicken the sauce.
- All-Purpose Flour: The other component of the roux. Flour helps create a velvety, slightly thickened sauce that perfectly coats the chicken.
- Thyme & Bay Leaf: Both infuse the sauce with warmth and a subtle earthiness.
- Tomato Paste: Adds an extra layer of umami and acidity to complement the wine.
- Carrots: Bring a touch of natural sweetness and texture to the dish.
- Chicken Stock: Use store-bought or homemade here. I prefer low-sodium stock for better control over the salt content of this dish.
- Dry Red Wine: Use a wine you enjoy drinking but don’t feel the need to go overboard with a pricey bottle since it doesn’t make much difference in the final flavor. Pinot Noir is the traditional choice for chicken coq au vin, but you can use virtually any medium-bodied varietal (like Burgundy, Cabernet Franc, or Merlot).
Instructions
- Cook the Bacon: Heat a Dutch oven or braiser over medium-high heat. Add the bacon pieces and cook until crispy. Transfer to a paper towel-lined plate, reserving the rendered fat.
- Sear the Chicken: Pat the chicken thighs with a paper towel and season both sides with kosher salt. Place skin-side down in the pan and sear until golden brown, then transfer to a plate. Drain any excess fat, reserving 2 tablespoons in the pan.
- Sauté the Aromatics: Reduce heat to medium. Add the shallots and mushrooms, seasoning with the remaining 1 teaspoon kosher salt. Cook until tender and browned, stirring occasionally. Add the minced garlic and cook for another minute.
- Build the Sauce: Stir in the tomato paste, followed by the melted butter. Sprinkle in the flour and cook until lightly browned, stirring frequently to prevent burning.
- Deglaze the Pan: Pour in the chicken stock and red wine, scraping up any browned bits from the bottom of the pot. Add the thyme, bay leaf, and carrots. Return the seared chicken thighs to the pan, skin-side up.
- Slow Simmer: Bring everything to a boil, then reduce heat to low. Cover and let simmer until the chicken reaches an internal temperature of 165°F and is tender.
- Final Touches: Stir in the bacon and parsley, then serve the chicken with sauce over the top and mashed potatoes, polenta, or a crusty baguette to soak up all the delicious flavors!
Substitutions & Variations
- Protein Options: Swap chicken thighs for drumsticks, chicken breasts, or even beef short ribs for a different take on this dish (remember that each option will have a slightly different cooking time, so adjust accordingly).
- Wine Swap: No wine on hand? Use extra chicken stock plus a splash of balsamic vinegar to emulate a similar depth of flavor.
- Gluten-Free: Use gluten-free flour as a thickener or skip the flour entirely for a slightly thinner sauce.
- Flavor Boosters: Add pearl onions, a splash of Cognac, or a few whole cloves for even more complexity in the wine sauce.
Storing & Reheating
This chicken coq au vin recipe tastes even better the next day as the flavors continue to develop, making it a great make-ahead dish! Just follow these storage tips:
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze the coq au vin in a sealed container for up to 3 months. Let it thaw overnight in the fridge before reheating.
- Reheating: Warm gently over medium-low heat on the stove, adding a splash of broth or wine if needed. Alternatively, microwave in 30-second intervals, stirring occasionally.
Expert Tips
- Pat the Chicken Dry: Removing excess moisture before searing the chicken will help you achieve a golden, crispy crust that locks in all the juices.
- Deglaze the Pan: After adding the wine and broth, scrape up the flavorful brown bits stuck to the pan—this is where all that rich umami flavor comes from!
- Simmer, Don’t Boil: Keep the heat on low while simmering to prevent the chicken from drying out. Slow cooking ensures tender, fall-off-the-bone meat.
- Let It Rest: Resting the chicken for a few minutes before serving allows the juices to redistribute, keeping the meat extra tender.
FAQs
Yes! Simply sear the chicken first, then transfer everything to a slow cooker and cook on low for 6-7 hours or high for 3-4 hours.
If the sauce is too thin, let it simmer uncovered for 5-10 minutes to reduce. You can also mix 1 teaspoon of cornstarch with water and stir it in.
Yes! The flavors deepen overnight, making it taste even better the next day. Just reheat everything gently on the stovetop until warm again.
Related Recipes
If you enjoyed this chicken coq au vin recipe, be sure to check out some more of my favorites like these:
- Oven Baked Bone In Chicken Thighs
- Stuffed Chicken Marsala
- Cream of Mushroom Chicken
- Grilled Bruschetta Chicken
If you try this Chicken Coq Au Vin Recipe, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!
Best Chicken Coq Au Vin Recipe
Ingredients
- 6 slices bacon, cut into 1-inch pieces
- 6 chicken thighs, bone-in and skin-on
- 2 teaspoons kosher salt, divided and more to taste
- 6 cloves garlic, minced
- 4 medium shallots, peeled and quartered
- 8 ounces cremini mushrooms, halved
- 3 tablespoons unsalted butter, melted
- 3 tablespoons all purpose flour
- 4 sprigs thyme
- 1 bay leaf
- 2 tablespoons tomato paste
- 3 large carrots, halved lengthwise and cut into 2” pieces
- 1 cup chicken stock
- 2 cups dry red wine
- 2 tablespoons parsley, chopped for serving
Instructions
- Heat a braiser or Dutch oven over medium high heat. Add bacon and cook until brown and crispy, about 5 minutes. Transfer to a paper towel-lined plate, reserving excess fat.
- Pat the chicken dry with a paper towel, then season with 1 teaspoon of kosher salt on both sides.
- Add the chicken to the pan, skin-side down, and sear both sides until golden brown, about 3-4 minutes per side, transfer to a plate. Drain any excess fat, reserving 2 tablespoons in the pan.
- Bring the pan to medium heat, add shallots and mushrooms, season with remaining 1 teaspoon of kosher salt and cook, stirring occasionally, until shallots and mushrooms are tender and browned, about 5 minutes. Add the garlic and cook for another minute.
- Add the tomato paste and stir it in. Add in the butter, let it melt. Then sprinkle in the flour and cook until lightly browned, about 1 minute.
- Add in the chicken stock and wine, scraping any browned bits from the bottom of the pan. Add the thyme bay leaf and carrots. Return chicken to the pan skin side up.
- Bring to a boil; reduce heat and simmer, cover with a lid and cook until chicken has completely cooked through, reaching an internal temperature of 165 degrees F, about 30-40 minutes.
- Add in the cooked bacon and parsley, taste and adjust seasoning with any additional salt to taste. Enjoy immediately with a fresh baguette, mashed potatoes, creamy polenta or a side salad.
Leave a Reply