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–+ servings
A pot of stew with meat and vegetables on a wooden cutting board.
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4.80 from 5 votes

Coq au Vin Recipe

This easy Coq au Vin recipe transforms a classic French stew into a home-cook-friendly dish. Chicken, bacon, vegetables, and red wine simmer together for a rich, flavorful meal that’s perfect for weeknights or entertaining.
Prep Time15 minutes
Cook Time1 hour 20 minutes
Total Time1 hour 35 minutes
Course: Main Course
Cuisine: French
Servings: 6 people
Calories: 538kcal
Author: Becky Hardin

Ingredients

  • 4 tablespoons unsalted butter ½ stick
  • 5 strips bacon sliced into ½-inch pieces*
  • 2 medium carrots
  • 10-15 small shallots **
  • 1 cup chopped mushrooms ***
  • ⅓ cup brandy
  • 2 bone-in, skin-on chicken thighs ****
  • 2 bone-in, skin-on chicken drumsticks
  • 2 boneless, skinless chicken breasts
  • 2½ cups red wine *****
  • 2 cups chicken stock
  • ½ cup plain tomato sauce I used the canned kind
  • 3 sprigs fresh thyme
  • 1 tablespoon salted butter ⅛ stick, room temperature
  • 1 tablespoon all-purpose flour

Instructions

  • Preheat oven to 350°F.
  • Melt 2 tablespoons of butter in a Dutch oven.
    4 tablespoons unsalted butter
    A pot filled with yellow liquid on a white surface.
  • Add the bacon and cook on medium heat for 8-10 minutes, or until golden brown, then remove and set aside on paper towels to drain.
    5 strips bacon
    Bacon on a white napkin on a table.
  • Peel the carrots and shallots, then chop the carrots into bite-sized pieces.
    2 medium carrots, 10-15 small shallots
    Carrots and onions on a cutting board.
  • In the same Dutch oven, add the mushrooms and carrots, cook for 7 minutes.
    1 cup chopped mushrooms
    A pot filled with carrots and mushrooms on a white background.
  • Deglaze with brandy, then remove the vegetables from the Dutch oven and set aside.
    ⅓ cup brandy
    A pot filled with carrots and mushrooms.
  • Melt the remaining 2 tablespoons of butter on medium heat in the Dutch oven.
    A pot filled with brown gravy on a white surface.
  • Add chicken, season lightly with salt to taste, and cook for 5 minutes on medium-high heat, or until browned.
    2 bone-in, skin-on chicken thighs, 2 bone-in, skin-on chicken drumsticks, 2 boneless, skinless chicken breasts
    Chicken in a red pot on a white background.
  • Add red wine, chicken stock, and tomato sauce. Simmer for 3 minutes.
    2½ cups red wine, 2 cups chicken stock, ½ cup plain tomato sauce
    A pot of stew with meat and potatoes in it.
  • Add the bacon, shallots, mushrooms, carrots, and thyme.
    3 sprigs fresh thyme
    A pot of stew with carrots, onions and mushrooms.
  • Cover Dutch oven with the lid and bake in the preheated oven for 50 minutes.
  • Remove from the oven and place on the stovetop on medium heat. Let rest uncovered for 10-15 minutes.
    A pot of stew with meat and vegetables in it.
  • In a small bowl, mix salted butter and flour.
    1 tablespoon salted butter, 1 tablespoon all-purpose flour
    Butter in a glass bowl on a white background.
  • Add a spoonful of the gravy sauce from the Dutch oven to the butter/flour mixture.
    A roux is in a glass bowl.
  • Mix well with a spoon, then add back in the Dutch oven and combine well with the rest of the gravy.
    A pot of stew with meat and vegetables in it.

Video

Notes

*Regular or thick-cut bacon both work; just cook until the fat renders and the edges are crisp.
**Pearl onions or chopped yellow onion can be used instead.
***Cremini or white mushrooms both work.
****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 a dry red wine like Pinot Noir, Burgundy, or Merlot. Avoid sweet wines. If you’d drink it, it’s fine to cook with. 
Tips:
  • Brown chicken in batches if needed so it actually browns instead of steaming.
  • Start with the chicken skin-side down so it gets golden and flavorful.
  • Coq au Vin Blanc: Braise with a dry white wine, like Chardonnay, Sauvignon Blanc, or Pinot Grigio, instead of red. Add in a swirl of heavy cream at the end, if desired.
  • Simmering cooks off most of the alcohol, leaving just the flavor.
  • Alcohol-Free: Skip the brandy, and use chicken stock mixed with 1-2 tablespoons of red wine or balsamic vinegar in place of the wine.
  • If your dish turns purple, don’t panic! It’s just a result of the oxidation of the wine. Some varieties of wine, like Merlot, tend to dye the chicken purplish just because they contain so much pigment, while others will change the chicken’s color over time as leftovers sit in the refrigerator.
  • Properly cooked chicken should read 165°F. Thighs and drumsticks can go to 175°F without drying out.
  • Serve over mashed potatoes, buttered noodles, or crusty bread to soak up the sauce.
  • Reheat covered in a 350°F oven for about 40 minutes.
Crockpot Method: Brown the chicken and bacon, sauté the veggies, then add everything to your slow cooker and cook on LOW for 6-7 hours, or HIGH for 3-4 hours. 
Make-Ahead: This dish tastes even better the next day and can be made ahead.
Storage: Store Coq au Vin in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition

Serving: 1serving | Calories: 538kcal | Carbohydrates: 18g | Protein: 27g | Fat: 29g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.5g | Cholesterol: 132mg | Sodium: 391mg | Potassium: 912mg | Fiber: 3g | Sugar: 7g | Vitamin A: 3872IU | Vitamin C: 7mg | Calcium: 51mg | Iron: 2mg