What is Coq au Vin and what ingredients are typically used?

Coq au Vin is a classic French dish featuring chicken slowly braised in red wine with vegetables like mushrooms, onions, and carrots. Often, bacon or pancetta is added to deepen the flavor. The slow cooking results in tender meat and a rich, savory sauce that combines earthy, sweet, and smoky notes.

How do I pronounce “Coq au Vin” correctly?

“Coq au Vin” is pronounced “kohk oh van.” The “Coq” sounds like “kohk,” rhyming with “lock,” “au” sounds like “oh,” and “vin” is pronounced like “van” but with a soft ‘n.’ This pronunciation reflects its French origin.

Can I use other types of wine if I don’t have Pinot Noir for Coq au Vin?

Yes, while Pinot Noir is traditional, other light to medium-bodied red wines like Beaujolais, Tempranillo, or Rioja work well without overpowering the dish. Avoid bold or heavily oaked wines as they can make the flavor unbalanced. Choose a wine you would enjoy drinking.

Is it possible to make Coq au Vin with boneless chicken, and how does it affect cooking?

You can use boneless chicken for Coq au Vin, but boneless pieces cook faster and may not develop as rich a flavor as bone-in cuts. Adjust cooking times accordingly, and be careful to avoid overcooking, which can dry out the meat.

What are the best side dishes to serve with Coq au Vin?

Coq au Vin pairs wonderfully with creamy mashed potatoes, buttered noodles, or crusty French bread to soak up the sauce. A simple green salad or steamed green beans adds a fresh contrast to the rich flavors of the stew.

Coq Au Vin Recipe Classic French Chicken with Wine Sauce

Name: Coq Au Vin
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Cuisine: French
Ingredients: – 4 chicken thighs, skin-on, bone-in; – 4 chicken drumsticks, skin-on, bone-in; – 1 ½ cups red wine (such as Pinot Noir or alternatives like Tempranillo, Gamay Noir, Merlot, or Cabernet Sauvignon); – 1 cup chicken stock; – ¼ cup brandy (optional); – 3 strips thick-cut bacon, cut into ½ inch pieces; – 1 teaspoon salt, divided; – 1 medium onion, quartered then thinly sliced; – 4 medium carrots, cut into 1-inch pieces; – 4 cloves garlic, minced; – 2 tablespoons tomato paste; – 2 teaspoons fresh thyme leaves; – 8 ounces cremini mushrooms, thickly sliced; – 8 ounces pearl onions, peeled; – Beurre manié (made from equal parts flour and butter, or use tapioca starch and butter for gluten-free, or flour and dairy-free margarine for dairy-free)

Ingredients

– 4 chicken thighs, skin-on, bone-in

– 4 chicken drumsticks, skin-on, bone-in

– 1 ½ cups red wine (such as Pinot Noir or alternatives like Tempranillo, Gamay Noir, Merlot, or Cabernet Sauvignon)

– 1 cup chicken stock

– ¼ cup brandy (optional)

– 3 strips thick-cut bacon, cut into ½ inch pieces

– 1 teaspoon salt, divided

– 1 medium onion, quartered then thinly sliced

– 4 medium carrots, cut into 1-inch pieces

– 4 cloves garlic, minced

– 2 tablespoons tomato paste

– 2 teaspoons fresh thyme leaves

– 8 ounces cremini mushrooms, thickly sliced

– 8 ounces pearl onions, peeled

– Beurre manié (made from equal parts flour and butter, or use tapioca starch and butter for gluten-free, or flour and dairy-free margarine for dairy-free)

Cook Mode Prevent your screen from going dark

Instructions

1-Cook the bacon in a large skillet or Dutch oven over medium-high heat until crispy, then set it aside for later.

2-Take the chicken out of the marinade, pat it dry, and season with half of the 1 teaspoon salt and some pepper. Sear it skin-side down in the bacon fat until golden on both sides, then remove it from the pan.

3-Pour off excess fat, leaving about 2 tablespoons in the pan. Add the 1 medium onion and 4 medium carrots, cooking until the onions turn golden brown. Then, add the 4 cloves garlic and cook for 1 minute.

4-Push the veggies to one side, add the 2 tablespoons tomato paste, and cook until it smells fragrant and darkens a bit.

5-Pour in the reserved marinade, add the rest of the 1 teaspoon salt and pepper, and bring it to a boil for 5 minutes while scraping the pan bottom.

6-Add the chicken back to the pan with the 2 teaspoons fresh thyme leaves, cover it, reduce the heat, and simmer for 20 minutes.

7-In another skillet, sauté the 8 ounces cremini mushrooms in a bit of oil until browned.

8-Add the 8 ounces pearl onions to the chicken pan and cook for 10 more minutes.

9-Make the beurre manié in a small bowl using equal parts flour and butter (or your chosen alternative). Remove the chicken, stir in the beurre manié to thicken the sauce, and season to taste.

10-Put the chicken back in, top with the bacon and mushrooms, and garnish with fresh thyme before serving.

Notes

🍗 Use bone-in, skin-on chicken for best flavor and ease of preparation.
🥓 Add crispy bacon on top to maintain texture; lardons are an alternative.
🍅 Tomato paste adds sweetness and depth, substituting fresh tomatoes.

Author: Brandi Oshea
Prep Time: 45 minutes
Cook Time: 30 minutes
Category: Main Dish
Method: Braising
Cuisine: French
Diet: Non-vegetarian

Nutrition

Serving Size: 1 serving
Calories: 635
Sugar: 10 grams
Sodium: 487 milligrams
Fat: 34 grams
Saturated Fat: 10 grams
Unsaturated Fat: 21 grams
Trans Fat: 1 gram
Carbohydrates: 26 grams
Fiber: 5 grams
Protein: 40 grams
Cholesterol: 194 milligrams