Coq au Vin is a timeless French stew where chicken is slowly braised in red wine until tender, then finished with mushrooms, pearl onions, and fresh herbs. It’s hearty and comforting enough for a cozy family meal on a chilly evening, yet elegant and indulgent enough to wow guests at a dinner party.

The French know comfort food inside and out. Dishes like Beef Bourguignon, Coq au Riesling (its white wine cousin), French Onion Soup, Cassoulet, and Potato Dauphinois are proof. But there’s something especially magical about the rich, glossy sauce of Coq au Vin draped over tender chicken and creamy mashed potatoes.

This dish is love on a plate—special enough for Valentine’s Day or a dinner party, yet simple enough for a weeknight when you want to treat yourself. Even better? It’s a make-ahead dream—the flavors deepen overnight, so it tastes even better the next day.

Table of Contents

What is Coq au Vin?

The name translates to “rooster in wine”. Traditionally, it was made with rooster, which required long, slow cooking to become tender. Today, chicken is the standard choice, though purists might argue it should be called Poulet au Vin.

The most common version uses red Burgundy wine, but French regional variations abound: Coq au Riesling (white wine), Coq au Champagne, and more. Each brings a unique twist to the classic base.

Ingredients You’ll Need

Chicken – Bone-in, skin-on thighs and drumsticks are best for flavor and richness.
Lardons or Bacon – Adds smokiness and depth.
Red Wine – Burgundy or Pinot Noir are traditional, but any good-quality red wine you enjoy drinking will work.
Onions – Yellow onion for the base, pearl onions for garnish. Frozen pearl onions are a great shortcut!
Carrots & Garlic – Adds sweetness and aroma.
Mushrooms – Cremini or baby bella mushrooms bring earthy flavor.
Herbs – Thyme, bay leaf, and parsley.
Tomato Paste & Flour – Help build body and richness in the sauce.
Chicken Stock – High-quality store-bought or homemade.
Butter & Oil – For sautéing and building the sauce.

How to Make Coq au Vin

Brown the Chicken – Pat chicken dry, season, and sear until golden for maximum flavor. Render the bacon until crisp, then remove and set aside.
Build the Base – Cook onion, carrots, and garlic, then stir in tomato paste and flour. Deglaze with red wine, scraping up the flavorful browned bits. Add herbs and reduce the wine by half.
Braise – Add chicken stock, return the chicken and bacon to the pot, cover, and braise in the oven at 350°F for about 45 minutes until tender.
Prepare Mushrooms & Pearl Onions – Sauté separately in butter until golden, then set aside. This ensures they stay flavorful and don’t get soggy.
Finish the Sauce – Remove chicken from the pot. If desired, whisk in a beurre manié (flour and butter paste) to thicken the sauce. Adjust seasoning, then stir in mushrooms, pearl onions, and fresh parsley.
Serve & Enjoy – Nestle chicken back into the sauce or arrange on a platter, pour sauce over top, and garnish with parsley.

Tips for Success

Take your time browning – A good sear creates incredible flavor in the final dish.
Choose drinkable wine – It doesn’t have to be expensive, but use something you’d enjoy sipping.
Make ahead – Coq au Vin tastes even better the next day as the flavors meld.
Save time with shortcuts – Use frozen, peeled pearl onions or pre-cut mushrooms if needed.

Serving Suggestions

Coq au Vin pairs beautifully with starchy sides to soak up the sauce:

Creamy mashed potatoes or potato gratin
Buttered noodles or rice

Crusty bread for dipping

Pair with a glass of the same wine you cooked with for a true French experience.

Variations

Coq au Vin Blanc – Swap the red wine for white (Riesling or Chardonnay).

Faster Version – Use boneless chicken thighs for quicker cooking.
Slow Cooker or Instant Pot – Adapt the recipe for hands-off convenience.
Add a twist – Some recipes finish with crispy croutons or a splash of Cognac.

Storage & Reheating

Fridge – Keeps up to 5 days in an airtight container.
Freezer – Store up to 3 months. Thaw overnight in the fridge before reheating.
Reheat – On the stove over medium-low, adding stock or wine as needed, or in the oven at 350°F for 30 minutes.

Final Thoughts

Coq au Vin may sound fancy, but it’s a surprisingly approachable dish that delivers layers of flavor with simple ingredients and classic technique. Whether for a romantic dinner, a holiday meal, or a cozy Sunday supper, this French favorite will make any occasion feel special.

Coq au Vin (Chicken in Red Wine)

Servings: 6
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Total Time: ~2 hours

Ingredients

6 bone-in, skin-on chicken thighs (or thighs + drumsticks)

4 oz (115 g) lardons or thick-cut bacon, diced
2 Tbsp olive oil or butter
1 medium yellow onion, chopped

2 carrots, sliced
4 garlic cloves, minced
2 Tbsp tomato paste

2 Tbsp all-purpose flour
2 cups (480 ml) red wine (Burgundy or Pinot Noir)
2 cups (480 ml) chicken stock

2 bay leaves
3–4 sprigs fresh thyme (or 1 tsp dried thyme)
8 oz (225 g) cremini mushrooms, halved or quartered

1 cup pearl onions (fresh or frozen, peeled)
2 Tbsp unsalted butter (for finishing mushrooms/onions)
Salt & pepper, to taste

Fresh parsley, chopped (for garnish)

Instructions

Brown the Bacon & Chicken
- In a large Dutch oven, cook bacon until crispy. Remove and set aside.
- Pat chicken dry, season with salt and pepper, then sear in bacon fat until golden brown on all sides. Remove and set aside.
Build the Base
- Add onion, carrots, and garlic to the pot. Cook until softened (5–6 minutes).
- Stir in tomato paste and flour. Cook 1–2 minutes.
Deglaze & Braise
- Pour in red wine, scraping up browned bits. Add chicken stock, bay leaves, thyme, and bacon.
- Return chicken to the pot. Cover and simmer on low or transfer to a 350°F (175°C) oven for 45–60 minutes, until chicken is tender.
Prepare Mushrooms & Pearl Onions
- In a skillet, melt butter. Sauté mushrooms and pearl onions until golden. Season with salt and pepper.

Finish the Sauce
- Remove chicken from the pot. If sauce is thin, simmer uncovered until reduced, or whisk in a little butter mixed with flour for thickness.
- Stir in mushrooms, pearl onions, and fresh parsley.

Serve
- Nestle chicken into sauce and serve hot over mashed potatoes, buttered noodles, or with crusty bread.