Coq au Vin (French Chicken in Red Wine)

Coq au Vin, an iconic French dish, has been a favorite of many worldwide for centuries. This dish is a go-to for dinner parties and special occasions, known for its rich and hearty flavor. The chicken is braised in red wine and slowly cooked with bacon, mushrooms, herbs, and vegetables, resulting in a tender, flavorful taste that is hard to resist. If you want to impress your guests or add some variety to your weekly menu, Coq au Vin is a must-try recipe. So don’t hesitate to step into your kitchen and indulge in this iconic French cuisine.

Here is why you might love this Coq au Vin (French Chicken in Red Wine) Recipe

1. It’s a classic French dish that’s perfect for special occasions or when you want to impress guests with your culinary skills.

2. The chicken is cooked in red wine, which gives it a rich, savory flavor that’s impossible to resist.

3. It’s a one-pot meal that’s easy to prepare and perfect for a cozy night in with a glass of wine.

Coq au Vin (French Chicken in Red Wine) Recipe

Coq au Vin, a traditional French dish, is a hearty and flavorful chicken stew cooked in red wine. This classic recipe dates back centuries and hails from the Burgundy region of France. The dish incorporates humble ingredients such as onions, mushrooms, and bacon, making it a popular rustic-style meal.
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Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Course Dinner
Cuisine European, French
Servings8 servings
Calories (per serving)644.16 kcal



  • Preheat the oven to 350°F (175°C).
  • In a large Dutch oven, cook the bacon over medium heat until crispy, remove and set aside.
  • Season the chicken with salt and pepper, then brown in the bacon fat until golden brown on all sides, remove and set aside.
  • In the same pot, add the butter and sauté the onions, carrots, and garlic until softened.
  • Add the tomato paste and cook for 1-2 minutes, stirring constantly.
  • Pour in the red wine and chicken broth, scraping the bottom of the pot to release any browned bits.
  • Add the bay leaf and thyme, then place the chicken back into the pot.
  • Cover and bake in the oven for about 45 minutes, or until the chicken is cooked through and tender.
  • In a small bowl, whisk together the flour with a bit of cold water to make a slurry.
  • Remove the chicken from the pot and stir the flour slurry into the sauce, cooking over medium heat until thickened.
  • Serve the chicken with the sauce and garnish with chopped parsley and the crisp bacon. Enjoy!


1. Use high-quality ingredients, such as organic chicken, fresh vegetables, and good-quality red wine.
2. Marinate the chicken in red wine, garlic, thyme, and bay leaves for at least 4 hours or overnight to enhance the flavor.
3. Use a heavy-bottomed pot or Dutch oven to cook the dish and ensure even heating.
4. Brown the chicken pieces in batches to prevent overcrowding and ensure even browning.
5. Remove the chicken from the pot before sautéing the onions, carrots, and celery to prevent overcooking.
6. Use a full-bodied red wine, such as Burgundy or Cabernet Sauvignon, to enhance the deep flavor of the sauce.
7. Use homemade chicken stock or a good-quality store-bought stock to enhance the taste of the sauce.
8. Simmer the chicken in the wine sauce for at least 1 hour to allow the flavors to meld and the chicken to become tender.
9. Do not overcook the chicken or it will become tough and dry. The meat should be slightly pink in the middle when done.
10. Garnish the dish with fresh parsley and serve with crusty bread or roasted potatoes to soak up the flavorful sauce.


Serving: 1servingCalories: 644.16kcalCarbohydrates: 9.96gProtein: 40.34gFat: 40.72gSaturated Fat: 13.07gPolyunsaturated Fat: 7.79gMonounsaturated Fat: 16.63gTrans Fat: 0.33gCholesterol: 164.88mgSodium: 641.61mgPotassium: 695.56mgFiber: 1.13gSugar: 2.82gVitamin A: 2945.09IUVitamin B1: 0.22mgVitamin B2: 0.32mgVitamin B3: 15.24mgVitamin B5: 1.98mgVitamin B6: 0.86mgVitamin B12: 0.77µgVitamin C: 6.89mgVitamin D: 0.47µgVitamin E: 0.94mgVitamin K: 6.27µgCalcium: 49.25mgCopper: 0.18mgFolate: 24.37µgIron: 2.67mgManganese: 0.3mgMagnesium: 59.3mgPhosphorus: 371.69mgSelenium: 33.19µgZinc: 3.08mgAlcohol: 9.94gNet Carbohydrates: 8.83g
Read more nutritional information values.

Data source: USDA

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Main Ingredients Explained

Ingredient Description Alternatives
Chicken Typically made with bone-in, skin-on chicken thighs or drumsticks. Can substitute with boneless, skinless chicken breasts or a whole chicken cut into pieces.
Red Wine A key ingredient that gives Coq au Vin its distinct flavor. Often made with a full-bodied red wine, such as Burgundy or Pinot Noir. Can substitute with other types of red wine or use chicken broth as a non-alcoholic alternative.
Bacon Adds smokiness and depth of flavor to the dish. Usually sautéed first and then used to cook the chicken. Can omit for a vegetarian version, or use pancetta, ham, or prosciutto as a substitute.

Storage Tips

Coq au Vin can last up to three to four days when stored properly in the fridge. To store it, let the dish cool down first, and then transfer it into an airtight container or a sealable bag, and refrigerate it.

If you want to freeze Coq au Vin, let the dish cool down first, transfer it into a freezer-safe container or a sealable bag, and place it into the freezer for up to three months. When defrosting, move it from the freezer and let it thaw overnight in the fridge. Reheat it thoroughly before serving.

It’s important to note that the texture and quality of the dish may change slightly after freezing, so try to consume it as soon as possible.

Recipe Variations

1. Classic Coq au Vin: Made with chicken, bacon, onions, mushrooms, garlic, red wine, chicken broth, tomato paste, thyme, bay leaves, and pearl onions

2. Beef Bourguignon-inspired Coq au Vin: Replaces chicken with beef or pork cubes and uses beef broth instead of chicken broth

3. White Wine Coq au Vin: Replaces red wine with white wine, resulting in a lighter sauce and a slightly different flavor profile

4. Vegetarian Coq au Vin: Uses mushrooms or tofu instead of chicken and vegetable broth instead of chicken broth

5. Instant Pot Coq au Vin: Prepares the dish in an electric pressure cooker, reducing the cooking time from hours to minutes while still preserving the rich flavor and tender texture

6. Slow Cooker Coq au Vin: Cooks the dish in a Crockpot or similar appliance, which allows the flavors to meld and intensify over several hours of low, gentle heat

7. Keto Coq au Vin: Low-carb version that replaces the flour used for coating the chicken with almond flour or coconut flour and omits the pearl onions and carrots to keep the carb count low

8. Easy Coq au Vin: Simplified version that uses boneless, skinless chicken thighs, canned mushrooms, and boxed chicken broth for a quick and easy meal

What To Serve With

Here are some suggestions for what to serve with Coq au Vin:

1. Mashed potatoes: Coq au Vin pairs perfectly with creamy mashed potatoes, which help soak up the rich sauce.

2. Crusty bread: A warm, crusty baguette is another great option for mopping up the sauce.

3. Roasted vegetables: Roasted carrots or green beans make a great side dish to balance out the richness of the Coq au Vin.

4. Rice or noodles: If you prefer something lighter than mashed potatoes, try serving Coq au Vin over rice or egg noodles.

5. Salad: A simple green salad dressed with vinaigrette can provide a refreshing contrast to the hearty chicken dish.

6. Cheese plate: A cheese plate with a variety of cheeses, crackers, and fruits can be a perfect addition to your Coq au Vin dinner party.

7. Red wine: As the recipe already includes red wine, it’s a good idea to serve the wine that you used in the recipe with the meal.

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