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Coq au Vin

Chicken braised in red wine with bacon, mushrooms, and pearl onions—a French classic that tastes even better the next day.

Prep Time

25 mins

Cook Time

1 hr 30 mins

Servings

6 servings

Difficulty

Medium

Chef Emma Thompson

March 13, 2026

4.5(2 reviews)

Coq au vin is the kind of stew that fills a kitchen with the smell of wine, herbs, and slowly cooking chicken. It's rustic, deeply flavorful, and improves with a night in the fridge. Serve it with mashed potatoes or buttered noodles to soak up every drop of sauce.

Ingredients

1 whole chicken (about 4 lbs / 1.8 kg), cut into 8 pieces
Salt and freshly ground black pepper
6 oz (170g) thick bacon, cut into lardons
2 tablespoons olive oil
1 large onion, diced
2 carrots, sliced
4 garlic cloves, minced
3 tablespoons tomato paste
3 tablespoons all-purpose flour
1 bottle (750ml) dry red wine (Pinot Noir or Burgundy)
1½ cups (360ml) chicken broth
2 sprigs fresh thyme
2 bay leaves
1 lb (450g) cremini mushrooms, quartered
1 lb (450g) frozen pearl onions, thawed
2 tablespoons butter
Fresh parsley, for garnish

Instructions

1
Pat the chicken pieces very dry and season generously with salt and pepper.
2
In a large Dutch oven, cook the bacon over medium heat until crispy. Transfer to a plate, leaving the fat behind.
3
Add olive oil to the bacon fat. Brown the chicken pieces well on all sides, about 4-5 minutes per side. Work in batches if needed. Transfer to a plate.
4
Reduce heat to medium. Add onion and carrots; cook until softened, about 5 minutes. Add garlic and cook 1 minute.
5
Stir in tomato paste and flour; cook for 2 minutes until rust-colored.
6
Pour in the wine, scraping up the fond. Add broth, thyme, bay leaves, and return the chicken and bacon to the pot.
7
Bring to a simmer, cover, and braise on low heat (or in a 325°F oven) for 45-55 minutes until chicken is very tender.
8
Meanwhile, melt butter in a skillet and sauté the mushrooms and pearl onions until golden, about 10 minutes.
9
Add the mushrooms and onions to the stew during the last 15 minutes of cooking.
10
Taste and adjust seasoning. Discard the thyme stems and bay leaves. Garnish with parsley and serve hot.

Coq au vin served in a bowl — French country cooking at its finest

Chef's Tips

•Prep all ingredients before you start cooking for a smoother experience.
•Taste as you go and adjust seasoning to your preference.
•Don't overcrowd the pan—cook in batches if needed for best results.
•Let meat rest after cooking to keep it juicy and tender.

Storage & Reheating

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, use a microwave at 50% power or warm in a covered pan over medium-low heat until heated through. For best texture, avoid reheating more than once.