This chicken coq a vin recipe is a classic French dish that comes together easily. Chicken is cooked in a flavorful and rich red wine sauce for an impressive dish to serve to guests.
Coq au vin is such a classic recipe, but due to that fancy name, many people think it’s too complicated to cook at home. In reality it comes together really easily with a few simple ingredients.
How to make this chicken coq au vin recipe
Cook the bacon in a little butter in a dutch oven and set aside. In the same dutch oven add the mushrooms and carrots and cook for a few minutes before deglazing with brandy. Remove the vegetables and set aside.
Brown the chicken in the dutch oven, then add the wine, stock, and cooked bacon and vegetables along with the fresh thyme.
Put the lid on the dutch oven and place in a pre-heated oven for 50 minutes.
Remove the pot from the oven and add a little of the sauce to mixed flour and butter. Add back to the pot, combine well to thicken and serve.
What do you serve with chicken coq au vin?
Traditionally, this chicken dish is served with a simple potato side dish, I also like to serve it with a side of fresh greens. It will also sit well on top of pasta or rice. Try serving it with mashed potatoes, sheet pan scalloped potatoes, grilled asparagus or sauteed carrots.
What’s the best wine to use in coq au vin?
You don’t need to splash out on an expensive wine to make this recipe. You will have about a glass of wine left over from a standard bottle, so you do want it to be drinkable! The best wine is a medium bodied red with good acidity. Traditionally a burgundy is used, and a pinot noir will do the job well.
You will love this traditional French chicken dish
When we eat out at our local French restaurant, I often go for the chicken coq a vin, it’s so rich and decadent but it’s also so easy to make at home! Much of the cooking time is hands off, so although it is not super quick to put together, it can still be served as a weeknight meal. I love serving this at dinner parties, it’s always a real crowd pleaser!
Top Tips To Make Chicken Coq A Vin
- I like to use a mixture of chicken thigh, drumsticks and breast for this recipe to add texture and flavor, but you can just use one or two cuts if you prefer.
- Use free run / organic chicken that hasn’t been raised on antibiotics for the best tasting dish.
- You can transfer the cooked and cooled dish to an airtight container and it will keep for 3 days in the fridge.
- You can also freeze coq au vin, but ensure that it is completely thawed before reheating it.
For more easy chicken recipes:
If you have tried this chicken coq a vin recipe, or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below!
Chicken Coq a Vin Recipe
- 4 tablespoons unsalted butter
- 5 strips bacon sliced into ½ inch pieces
- 1 cup mushroom chopped
- 2 carrots chopped
- 10-15 shallots
- 2 ½ cups red wine
- 2 chicken thighs bone in
- 2 chicken drumsticks
- 2 chicken breasts
- ½ cup tomato sauce
- 3 fresh thyme sprigs
- 2 cups chicken stock
- ⅓ cup brandy
- 1 tablespoon salted butter softened
- 1 tablespoon flour
- Preheat oven at 180C/350F
- Melt 2 tablespoons of butter in dutch oven
- Add bacon and cook on medium heat for 8-10 minutes, until golden brown
- Remove bacon from dutch oven and set aside
- Peel carrots and shallots
- Chop carrots into bite size pieces
- In the same dutch oven, add mushrooms and carrots and cook for 7 minutes
- Deglaze with brandy, then remove from dutch oven and set aside
- Melt remaining 2 tablespoons butter on medium heat in dutch oven
- Add chicken and cook for 5 minutes on medium high heat until browned
- Add red wine and chicken stock. Simmer for 3 minutes
- Add bacon, shallots, mushrooms and carrots
- Add fresh thyme sprigs
- Cover dutch oven with lid and bake in the oven for 50 minutes
- Remove from oven and place on stove top on medium heat
- In a small bowl mix the softened butter & flour
- Add a spoonful of the gravy sauce from the dutch oven
- Mix well with a spoon, then add back in the dutch oven and combine well with the rest of the gravy