Coq au Vin
This post may contain affiliate links. Read my full disclosure policy. Learn how to make traditional coq au vin, a classic French recipe with tender chicken braised in a rich red wine sauce. This flavorful stew is the perfect dish to warm you up on a cool day. Rich and brimming with flavor, coq au vin (which translates to “chicken in wine”) is a classic French stew from the Burgundy region, featuring chicken braised in red wine with mushrooms and crispy pancetta. It’s the perfect cooking project to tackle on a chilly weekend when you’ve got a few hours to burn. Similar to my classic French beef stew, this coq au vin recipe is even better the next day and freezes beautifully, too. Serve it with buttered egg noodles, mashed potatoes, or a good crusty bread—basically anything to soak up the delicious red wine sauce. “Oh my goodness, this was off the charts good…We are living in Paris now and I have to say this is better than any other coq au vin we’ve eaten locally. Merci beaucoup!” Video Tutorial What You’ll Need To Make Coq au Vin Pancetta: Unlike American bacon, which is smoked, pancetta, or Italian bacon, is cured with salt and spices before being dried. It’s readily available at the deli counter or pre-cut and packaged in the refrigerated gourmet foods section. Chicken thighs: While traditional recipes call for a whole cut-up chicken (a coq is an old rooster), I prefer to use only bone-in chicken thighs only. The thighs remain tender and succulent when braised for a long time, whereas white meat/chicken breasts tend to dry out. Onion and garlic: These aromatics form the flavor foundation for the stew. Cognac: A type of French brandy, cognac adds complex flavor (similar to how it used in other French-style dishes like chicken pot pie, steak au poivre, and turkey gravy). Red wine: The classic choice is a Burgundy or Pinot Noir, but any light or medium-bodied red wine, such as Merlot or Zinfandel, will work. You don’t need to use an expensive bottle; just make sure it’s a wine you’d enjoy drinking—no supermarket cooking wine! Chicken broth: The savory base of the sauce. Tomato paste: Contributes a concentrated burst of umami and acidity. Fresh thyme sprigs and bay leaf: Infuse the dish with herbal notes. Carrots and cremini mushrooms: These classic vegetable additions add sweetness, earthiness, and texture to the dish. Butter and all-purpose flour: Combined to form a paste (called beurre manié or kneaded butter) used to thicken the sauce, ensuring it clings to the chicken and vegetables. Jump to the printable recipe for precise measurements Pancetta: Unlike American bacon, which is smoked, pancetta, or Italian bacon, is cured with salt and spices before being dried. It’s readily available at the deli counter or pre-cut and packaged in the refrigerated gourmet foods section. Chicken thighs: While traditional recipes call for a whole cut-up chicken (a coq is an old rooster), I prefer to use only bone-in chicken thighs only. The thighs remain tender and succulent when braised for a long time, whereas white meat/chicken breasts tend to dry out. Onion and garlic: These aromatics form the flavor foundation for the stew. Cognac: A type of French brandy, cognac adds complex flavor (similar to how it used in other French-style dishes like chicken pot pie, steak au poivre, and turkey gravy). Red wine: The classic choice is a Burgundy or Pinot Noir, but any light or medium-bodied red wine, such as Merlot or Zinfandel, will work. You don’t need to use an expensive bottle; just make sure it’s a wine you’d enjoy drinking—no supermarket cooking wine! Chicken broth: The savory base of the sauce. Tomato paste: Contributes a concentrated burst of umami and acidity. Fresh thyme sprigs and bay leaf: Infuse the dish with herbal notes. Carrots and cremini mushrooms: These classic vegetable additions add sweetness, earthiness, and texture to the dish. Butter and all-purpose flour: Combined to form a paste (called beurre manié or kneaded butter) used to thicken the sauce, ensuring it clings to the chicken and vegetables. Jump to the printable recipe for precise measurements Step-by-Step Instructions To begin, heat the oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the pancetta and cook until the fat has rendered and the pancetta is crispy, 5 to 8 minutes. Transfer the pancetta to a paper-towel-lined plate, keeping the fat in the pan. Season the chicken with salt and pepper, then brown over medium-high heat until golden and crispy, about 5 minutes. Transfer to a plate and set aside. Pour off all but 2 tablespoons of fat, reduce the heat to medium-low, and cook the onions until softened and lightly browned, 3 to 5 minutes. Stir in the garlic and cook until fragrant. Pour in the Cognac and cook, stirring to scrape the brown bits from the bottom of the pan, until the Cognac has evaporated. Add the wine, chicken broth, tomato paste, balsamic vinegar, sugar, thyme, bay leaf, and salt and bring to a boil. Reduce the heat to medium and gently boil, uncovered, for 15 minutes. Return the chicken, juices, and carrots to the pot. Simmer, cover, and cook over low heat for 30 minutes, until the chicken and carrots are tender. While the chicken cooks, heat 2 tablespoons of oil in a skillet over medium heat. Sauté the mushrooms until golden brown, about 5 minutes. Set aside. Next, make the beurre manié by mashing softened butter and flour in a small bowl to form a smooth paste. Transfer the cooked chicken to a plate. Use a fork and knife to remove and discard the chicken skin—it slides off easily. While it adds flavor and protects the meat while the stew cooks, it becomes soggy, and I find the dish more appetizing without it. Increase the heat in the Dutch oven/pot to medium and stir in three-quarters of the flour and butter paste. Gently boil until the sauce is thickened, about 5 minutes, adding the remaining paste if needed to make the sauce thicker. Return the chicken and juices to the pot and simmer uncovered for 10 minutes. Stir in the mushrooms and pancetta just before serving. Adjust seasoning, serve immediately, or cool, refrigerate, and reheat as needed. Prepare the dish up to 2 days in advance, or freeze for up to 3 months. You May Also Like RecipeComments (611)Add Comment Recipe Comments (611) Add Comment Ingredients 3 tablespoons olive oil, divided 4 ounces diced pancetta (or bacon) 8 bone-in, skin-on chicken thighs (about 4 pounds), trimmed of excess skin (see note) Salt Freshly ground black pepper 1 large yellow onion, roughly chopped 4 cloves garlic, roughly chopped ¼ cup Cognac 2½ cups red wine, preferably Burgundy or Pinot Noir 2½ cups chicken broth 1½ tablespoons tomato paste 2 teaspoons balsamic vinegar 1½ teaspoons sugar 1 tablespoon fresh thyme leaves (or 1 teaspoon dried) 1 bay leaf 3 large carrots, peeled and cut into ½-inch chunks on the bias 8 ounces sliced cremini mushrooms 4 tablespoons unsalted butter, softened 4 tablespoons all-purpose flour 3 tablespoons olive oil, divided 4 ounces diced pancetta (or bacon) 8 bone-in, skin-on chicken thighs (about 4 pounds), trimmed of excess skin (see note) Salt Freshly ground black pepper 1 large yellow onion, roughly chopped 4 cloves garlic, roughly chopped ¼ cup Cognac 2½ cups red wine, preferably Burgundy or Pinot Noir 2½ cups chicken broth 1½ tablespoons tomato paste 2 teaspoons balsamic vinegar 1½ teaspoons sugar 1 tablespoon fresh thyme leaves (or 1 teaspoon dried) 1 bay leaf 3 large carrots, peeled and cut into ½-inch chunks on the bias 8 ounces sliced cremini mushrooms 4 tablespoons unsalted butter, softened 4 tablespoons all-purpose flour Instructions Heat 1 tablespoon of the oil in a large (5-qt) Dutch oven or heavy-bottomed pot over medium heat. Add the pancetta and cook until the fat has rendered and the pancetta is crispy, 5 to 8 minutes. Using a slotted spoon, transfer the pancetta to a paper-towel-lined plate, leaving the fat in the pan. Season the chicken all over with 2 teaspoons salt and ½ teaspoon pepper. Increase the heat to medium-high and brown half of the chicken in a single layer, skin side down, until golden and crispy, about 5 minutes (brown on the skin side only). Using tongs, transfer the chicken to a plate; set aside. Repeat with the remaining chicken. Pour off all but about 2 tablespoons of the fat. Return the pot to the stove and reduce the heat to medium-low. Add the onions to the pot and cook, stirring occasionally, until the onions are softened and just starting to brown, 3 to 5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute more. Add the Cognac and cook, stirring to scrape the brown bits from the bottom of the pan, until the Cognac has evaporated. Add the wine, chicken broth, tomato paste, balsamic vinegar, sugar, thyme, bay leaf, and ½ teaspoon salt. Bring to a boil, then reduce the heat to medium and gently boil, uncovered, for 15 minutes. Add the chicken and any accumulated juices from the plate back to the pot, along with the carrots. Bring to a simmer, then cover and cook over low heat for 30 minutes, or until the chicken and carrots are cooked through. While the chicken cooks, heat the remaining 2 tablespoons of oil in a large skillet over medium heat. Add the mushrooms and ¼ teaspoon salt and cook, stirring frequently, until the mushrooms are golden brown, about 5 minutes. Set aside. Also while the chicken cooks: In a small bowl, mash the softened butter and flour to make a smooth paste. Set aside. Using a slotted spoon, transfer the cooked chicken to a plate. Increase the heat in the Dutch oven/pot to medium and stir in three-quarters of the flour and butter paste. Gently boil until the sauce is thickened, 5 to 7 minutes; add the remaining paste if you'd like the sauce a little thicker. Fish out and discard the bay leaf. Using a fork and knife, pull the skin off of the chicken and discard. Add the chicken and any accumulated juices back to the pot and simmer, uncovered, for about 10 minutes. Right before serving, stir in the browned mushrooms and pancetta. Taste and adjust seasoning, if necessary, then serve. Note: Sometimes chicken thighs have excess skin and/or fat. Before cooking, using kitchen shears, trim any skin that extends farther than the edges of the chicken thigh, and snip off any excess fat. Make-Ahead Instructions: Let cool to room temperature and then store in the refrigerator for up to 2 days. Reheat over medium-low heat on the stovetop before serving. (For best results, store the sautéed mushrooms and crispy pancetta in separate containers in the refrigerator and add before serving.) Freezer-Friendly Instructions: This can be frozen for up to 3 months. Before serving, defrost the stew in the refrigerator for 24 hours and then reheat on the stovetop over medium-low heat until hot. Heat 1 tablespoon of the oil in a large (5-qt) Dutch oven or heavy-bottomed pot over medium heat. Add the pancetta and cook until the fat has rendered and the pancetta is crispy, 5 to 8 minutes. Using a slotted spoon, transfer the pancetta to a paper-towel-lined plate, leaving the fat in the pan. Season the chicken all over with 2 teaspoons salt and ½ teaspoon pepper. Increase the heat to medium-high and brown half of the chicken in a single layer, skin side down, until golden and crispy, about 5 minutes (brown on the skin side only). Using tongs, transfer the chicken to a plate; set aside. Repeat with the remaining chicken. Pour off all but about 2 tablespoons of the fat. Return the pot to the stove and reduce the heat to medium-low. Add the onions to the pot and cook, stirring occasionally, until the onions are softened and just starting to brown, 3 to 5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute more. Add the Cognac and cook, stirring to scrape the brown bits from the bottom of the pan, until the Cognac has evaporated. Add the wine, chicken broth, tomato paste, balsamic vinegar, sugar, thyme, bay leaf, and ½ teaspoon salt. Bring to a boil, then reduce the heat to medium and gently boil, uncovered, for 15 minutes. Add the chicken and any accumulated juices from the plate back to the pot, along with the carrots. Bring to a simmer, then cover and cook over low heat for 30 minutes, or until the chicken and carrots are cooked through. While the chicken cooks, heat the remaining 2 tablespoons of oil in a large skillet over medium heat. Add the mushrooms and ¼ teaspoon salt and cook, stirring frequently, until the mushrooms are golden brown, about 5 minutes. Set aside. Also while the chicken cooks: In a small bowl, mash the softened butter and flour to make a smooth paste. Set aside. Using a slotted spoon, transfer the cooked chicken to a plate. Increase the heat in the Dutch oven/pot to medium and stir in three-quarters of the flour and butter paste. Gently boil until the sauce is thickened, 5 to 7 minutes; add the remaining paste if you'd like the sauce a little thicker. Fish out and discard the bay leaf. Using a fork and knife, pull the skin off of the chicken and discard. Add the chicken and any accumulated juices back to the pot and simmer, uncovered, for about 10 minutes. Right before serving, stir in the browned mushrooms and pancetta. Taste and adjust seasoning, if necessary, then serve. Note: Sometimes chicken thighs have excess skin and/or fat. Before cooking, using kitchen shears, trim any skin that extends farther than the edges of the chicken thigh, and snip off any excess fat. Make-Ahead Instructions: Let cool to room temperature and then store in the refrigerator for up to 2 days. Reheat over medium-low heat on the stovetop before serving. (For best results, store the sautéed mushrooms and crispy pancetta in separate containers in the refrigerator and add before serving.) Freezer-Friendly Instructions: This can be frozen for up to 3 months. Before serving, defrost the stew in the refrigerator for 24 hours and then reheat on the stovetop over medium-low heat until hot. Pair with Nutrition Information Powered by Per serving (4 servings) Serving size: 2 chicken thighs Calories: 1,470 Fat: 99 g Saturated fat: 30 g Carbohydrates: 32 g Sugar: 11 g Fiber: 3 g Protein: 75 g Sodium: 2,139 mg Cholesterol: 432 mg Per serving (4 servings) Serving size: 2 chicken thighs Calories: 1,470 Fat: 99 g Saturated fat: 30 g Carbohydrates: 32 g Sugar: 11 g Fiber: 3 g Protein: 75 g Sodium: 2,139 mg Cholesterol: 432 mg This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. See more recipes: ChickenDinnerFreezer-FriendlyHolidaysMake-AheadFrench Chicken Dinner Freezer-Friendly Holidays Make-Ahead French