Coq au Vin
Published: June 4, 2026
French Cuisine
โฑ 2h 0min
Coq au Vin is the epitome of French country cooking โ a rustic braise that transforms simple chicken into something extraordinary. Slowly simmered in red wine with mushrooms, pearl onions, and lardons of bacon, the chicken becomes impossibly tender and the sauce deeply flavorful. It's Julia Child's favorite for good reason.
1 Ingredients
2 Instructions
1
Cook the bacon
Cook the lardons in a Dutch oven over medium heat until crisp, about 6 minutes. Remove with a slotted spoon and set aside, leaving the fat in the pot.
2
Brown the chicken
Pat chicken pieces dry and season with salt and pepper. Brown in the bacon fat over medium-high heat, about 4 minutes per side. Remove and set aside.
3
Cook the vegetables
Add pearl onions and carrots to the pot. Cook for 5 minutes until lightly browned. Add mushrooms and garlic, cook 3 minutes more. Stir in tomato paste and flour, cook for 1 minute.
4
Deglaze and braise
Pour in the red wine and chicken broth, scraping up any browned bits. Add bay leaf, thyme, and the browned chicken. Bring to a simmer, cover, and cook on low for 60โ75 minutes until chicken is very tender.
5
Finish the sauce
Remove chicken and vegetables. Simmer the sauce for 5 minutes until reduced and glossy. Swirl in 1 tablespoon cold butter for richness. Return chicken, vegetables, and bacon to the pot.
6
Serve
Garnish with fresh parsley. Serve with buttered egg noodles, mashed potatoes, or crusty bread.
Pro Tips
- Use a good-quality wine you'd enjoy drinking โ it's the primary flavoring agent.
- Burgundy (Pinot Noir) is traditional, but any dry red wine works well.
- Coq au vin is even better the next day โ make it ahead and gently reheat.
Nutrition Information
| Calories | 540 kcal |
| Protein | 38g |
| Fat | 26g |
| Saturated Fat | g |
| Carbohydrates | 24g |
| Fiber | 3g |
| Sugar | g |
| Sodium | 620mg |
* Nutritional values are approximate and based on per-serving calculations.
Frequently Asked Questions
You can make Coq au Vin Blanc with white wine โ it's a delicious variation from Alsace. The flavor will be lighter and brighter than the traditional red wine version.
Bone-in, skin-on pieces (thighs and legs) give the best flavor and stay juiciest during the long braise. You can use a whole cut-up chicken or just thighs.
Rating
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4.7 (168 votes)
About the Author
Stephanie Grine
Recipe Developer & Food Enthusiast
I am a passionate home cook who believes that great food brings people together. Every recipe on TodayFoodsMenu is developed, tested, and photographed in my home kitchen โ not a professional test...
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