Name: Classic Coq au Vin Recipe
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Cuisine: French
Ingredients: 8 chicken thighs (3 1/2 to 4 lbs); 6 slices (6 oz) bacon; 8 oz. cremini or white mushrooms, sliced thick; 1 medium yellow onion, diced (1 1/2 cups); 4 garlic cloves, minced (4 tsp); 3 medium carrots, peeled and chopped into 1 inch chunks; 2 Tbsp chopped fresh parsley, for garnish; 2 tsp chopped fresh thyme; 2 tsp chopped fresh rosemary; 2 cups dry red wine, such as Pinot Noir or Côtes du Rhône; 2 1/2 cups low sodium chicken broth, homemade or store-bought, then more if needed; 2 Tbsp tomato paste; 3 Tbsp unsalted butter; 3 Tbsp flour; Salt and black pepper, to taste; Non-stick cooking spray

There’s something so comforting about the deep, rich flavors of a good French classic, and my Classic Coq au Vin Recipe is exactly that. It’s the kind of dish that fills your kitchen with a mouthwatering aroma and transforms simple ingredients into a hearty, soul-satisfying meal.

A light blue pot filled with a rich brown stew that has seven pieces of cooked meat layered evenly inside. The stew contains slices of orange carrots, brown mushrooms, and small pieces of bacon, all covered in thick gravy. Bright green parsley is sprinkled on top of the meat and vegetables, adding a fresh contrast. Around the pot, there are pieces of bread and a dark blue cloth on a white marbled surface, with two wooden pepper and salt grinders blurred in the background. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Classic Coq au Vin Recipe
Top Tip
How to Serve Classic Coq au Vin Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Classic Coq au Vin Recipe

Why You'll Love This Recipe

When I first made this Classic Coq au Vin Recipe, I was stunned by how simple techniques come together to create something incredibly flavorful. It’s a recipe that’s both elegant and down-to-earth, perfect for impressing guests or cozying up on a chilly evening.

Rich, Layered Flavor: The slow simmer in red wine, herbs, and bacon fat delivers a depth you won’t get with quick weeknight meals.
Comfort Food with a French Twist: It’s traditionally rustic but refined enough for special occasions or an indulgent treat.
Hands-On Yet Manageable: You get all the joy of seeing your effort transform the ingredients, without feeling overwhelmed.
Versatile Meal: Serve it with different sides or tweak the herbs and wine to make it your own signature dish.

A white round pot filled with a rich brown stew, containing seven pieces of browned meat on top, scattered with bright orange carrot slices and dark brown mushroom pieces. The stew looks thick and glossy, garnished with finely chopped green herbs sprinkled all over. A silver spoon is placed inside the pot on the right side, partially submerged in the stew. Around the pot on a white marbled surface, there is a broken piece of golden-brown crusty bread at the bottom and a whole baguette on the left. A small bowl with chopped green herbs and wooden salt and pepper grinders can be seen on the upper left side. A folded blue cloth napkin is visible near the pot’s handle on the top right. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient plays a starring role in this Classic Coq au Vin Recipe. From the smoky bacon fat that forms the flavor base to the earthy mushrooms and fresh herbs, everything combines beautifully. When shopping, try to get the best-quality chicken and a dry red wine you’d enjoy sipping—because its essence really shines through.

Flat lay of thick slices of raw bacon, eight whole chicken thighs with skin on, a handful of large cremini mushrooms sliced thick, a medium peeled yellow onion diced, four whole garlic cloves unpeeled, a small white ceramic bowl of deep red tomato paste, a small white ceramic bowl filled with dark red dry red wine, a small white ceramic bowl of light golden chicken broth, fresh thyme sprigs, fresh rosemary sprigs, three peeled medium carrots cut into chunks, a small white ceramic bowl with unsalted butter, a small white ceramic bowl of all-purpose flour, fresh flat-leaf parsley sprigs, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Bacon: Adds smoky depth and renders flavorful fat that forms the backbone of the dish.
Chicken thighs: They stay juicy and tender after long cooking, perfect for braising.
Sliced mushrooms: Their earthiness pairs perfectly with the wine and herbs.
Yellow onion: Provides sweetness and body to the sauce when sautéed.
Garlic: Brings aromatic warmth, but just enough to complement, not overpower.
Tomato paste: Gives the sauce a subtle tang and rich color boost.
Dry red wine: Essential for that classic flavor—the wine’s tannins and fruitiness linger in the sauce.
Chicken broth: It balances the wine, keeping the sauce savory and silky.
Fresh thyme and rosemary: These herbs infuse the dish with woodsy, fragrant notes.
Carrots: Sweetness and texture contrasts perfectly with the tender chicken.
Unsalted butter & flour: Used to thicken the sauce into a velvety finish.
Fresh parsley: Adds freshness and color at the end—don’t skip it!

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love how flexible this Classic Coq au Vin Recipe can be. Over time, I’ve played around with small tweaks to match seasons or my pantry, and you should too! It’s all about making this timeless dish feel just right for you.

Variation: Once, I swapped out cremini mushrooms for chanterelles when they were in season—it gave the dish a delightful woodsy twist that was magical. Try switching herbs too; tarragon or parsley work well if you want a different vibe.
Dietary modification: For a lighter version, remove the bacon or substitute with smoked turkey bacon, but keep the wine and herbs robust so it doesn’t lose character.
Texture twist: I’ve enjoyed using chicken drumsticks in place of thighs when I want a bit more ‘pull-apart’ meat.

Step-by-Step: How I Make Classic Coq au Vin Recipe

Step 1: Render the Bacon & Sear the Chicken

Start by heating your pot over medium heat and cooking the bacon until it’s just crisp. I like to remove the bacon and pour off some of the fat, but leave enough to beautifully brown the chicken—this adds incredible flavor. Pat the chicken thighs dry with paper towels—that’s crucial! Wet chicken won’t brown properly. Season with salt and pepper and sear them skin side down until golden, about 4 minutes, then flip and give another 2-3 minutes. Do this in batches so you don’t crowd the pan and end up steaming the chicken.

Step 2: Build the Flavor Base

With the chicken resting on a plate, toss the mushrooms into the pot and sauté for 3 minutes until they begin to brown. Then add the onions and cook about 3 more minutes until translucent and soft. Garlic comes next, but just 30 seconds so it doesn’t burn. Stir in the tomato paste—the concentrated flavor works wonders here—letting it cook for about 30 seconds to deepen.

Step 3: Deglaze and Simmer

Pour in the red wine and carefully scrape up that browned goodness sitting on the bottom of the pot—that’s where the magic lives. Add chicken broth, thyme, and rosemary. Bring everything to a gentle simmer, then lower the heat and let it bubble quietly for 10 minutes to develop the flavors.

Step 4: Return Chicken & Add Carrots

Pop the chicken thighs back in along with the chopped carrots, stir to combine, cover the pot, and let it all simmer away for 45 minutes. This slow braise breaks down the meat beautifully and uses the carrots’ natural sweetness to balance the sauce.

Step 5: Thicken the Sauce & Finish

While the chicken finishes cooking, melt butter in a small saucepan over medium heat. Whisk in the flour and cook for about 1 ½ minutes to get rid of any raw taste. Slowly ladle about 1½ cups of the liquid from your pot into the butter-flour mix while whisking vigorously. This turns into a lovely thick sauce quickly. Pour this back into the chicken pot, add the reserved bacon, and stir everything together. Garnish with fresh parsley for that pop of color and fresh herb aroma.

Top Tip

From years of making this Classic Coq au Vin Recipe, certain little things have made a big difference. Avoiding common pitfalls will help you get it just right every time.

Dry the Chicken Thoroughly: Moisture on the chicken skin prevents crisping and browning, which are essential for flavor.
Take Your Time Searing: Don’t rush the chicken browning step—it's worth the patience for that wonderful golden crust.
Wine Quality Matters: Use a decent bottle of dry red wine you’d enjoy drinking; it makes all the difference in taste.
Resist Lifting the Lid too Often: Let the simmering do its job quietly to keep the sauce developing deeply, stirring gently halfway through.

How to Serve Classic Coq au Vin Recipe

Garnishes

Fresh chopped parsley on top not only adds a lovely burst of green color but brightens the overall flavor. Sometimes I like to sprinkle just a little extra fresh thyme for an herbal kick, but parsley is my go-to and keeps it classic.

Side Dishes

Mashed potatoes are my favorite accompaniment—they soak up that silky sauce so well. I’ve also served this with buttered egg noodles or crusty French bread to mop everything up. Roasted root vegetables make for a hearty, rustic meal too.

Creative Ways to Present

For celebratory dinners, I’ve plated the chicken pieces individually on a shallow bowl with sauce ladled over and a few extra sprigs of thyme. It makes the meal feel elegant and inviting. You could also serve it family-style in the pot directly on the table for a cozy gathering.

Make Ahead and Storage

Storing Leftovers

I tightly cover leftovers and refrigerate them. The flavors actually deepen overnight, making the next-day meal even better. Just reheat gently on the stove to avoid drying out the chicken.

Freezing

This Classic Coq au Vin Recipe freezes well if you store it in an airtight container, leaving some space for expansion. I recommend freezing before thickening the sauce; you can make the beurre manié (butter-flour mixture) fresh when reheating.

Reheating

Slowly reheat on the stovetop over low heat, stirring occasionally. If the sauce feels too thick, add a splash of broth or water to loosen it up. Avoid microwaving for best texture and flavor retention.

Frequently Asked Questions:

Can I use chicken breasts instead of thighs?

While you can use chicken breasts, thighs are preferred because they stay tender and moist during the long braising process. Breasts might dry out and become tougher. If you only have breasts, consider cutting the cooking time down and monitoring closely.

What kind of wine works best for Classic Coq au Vin Recipe?

A dry red wine like Pinot Noir or a Côtes du Rhône is perfect. The wine should be full-bodied enough to give the sauce richness but not too heavy. Avoid cooking wines; choose one you’d happily drink.

Can I prepare this dish in advance?

Absolutely! Classic Coq au Vin tastes even better the next day as the flavors meld. Prepare it up to a day ahead and store it in the fridge, then gently reheat before serving.

How do I thicken the sauce without flour?

If you want a gluten-free option, you can use cornstarch mixed with a bit of cold water as a thickener instead of flour. Add it slowly while stirring over low heat until the sauce reaches your desired consistency.

Final Thoughts

This Classic Coq au Vin Recipe holds a special place in my kitchen and heart. It’s the kind of dish you return to when you want warming flavors and a sense of accomplishment. I’m confident you’ll enjoy making (and eating) it as much as I do. So grab a bottle of good wine, gather your ingredients, and treat yourself to a truly satisfying French classic that brings people together around the table.