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Coq au Vin

  • Serves: 4
  • Prep Time:  20 min
  • Cook Time:  1 hr
  • Calories: 840
    Coq Au Vin with carrots, mushrooms and chicken in a pot with a spoon

    Coq au Vin, sounds fancy right? In reality, this classic French dish is a simple, one-pot wonder full of layered, rich flavors that is perfect for your next family meal or dinner party.

    The Best Coq Au Vin at Home

    When you hear “coq au vin” what comes to mind? Labor intensive? Too fancy to be practical? Maybe just a bit intimidating? What if I told you none of that was true? In reality, this classic French dish is a simple, one-pot wonder full of layered, rich flavors that is perfect for your next family meal or dinner party. If you’re not quite convinced yet, please read on, because you will be!

    Coq Au Vin with carrots, mushrooms and chicken in a pot

    What is Coq Au Vin?

    Translated from French, coq au vin means “rooster in wine.” Sounds yummy, right? Despite its straightforward name, coq au vin is a dish full of nuanced, deep, savory flavors (not unlike its French beef counterpart boeuf bourguignon). Served over mashed potatoes, egg noodles, or a good parsnip puree, it’s the kind of dish that makes anyone you serve it to feel special.

    Coq au vin takes humble chicken thighs and drumsticks and elevates them with a braise in wine (red or white) infused with with bacon, garlic, herbs, and vegetables. The result is a dish full of fall-apart chicken and the most succulent sauce. Because we aren’t trying to be the next Julia Child, we’ve taken the liberty of simplifying the recipe and skipping a few (non-essential) steps to transform classic coq au vin into a weeknight dish that anyone can cook with ease.

    Coq Au Vin with carrots, mushrooms and chicken in a pot

    What Should I Cook my Chicken Coq Au Vin in?

    In true French fashion, coq au vin is best cooked in a Dutch oven or cast iron braising dish. If you don’t have either of those, we highly recommend adding one to your collection. It will become your most beloved pot, guaranteed. The heavy lid of a Dutch oven creates the perfect environment for keeping in steam while your coq au vin braises away in the oven, resulting in supremely tender meat.

    While a good vessel to cook your dish in is important, the quality of your ingredients carries equal weight—and the wine used in braising is no exception.

    hand pouring wine into chicken in a skillet

    Which Wine is Best for Coq au Vin?

    Coq au vin is traditionally made with red wine. Lately, it's become popular to use white wine, but we love the bold flavor that a good red has to offer and so we've decided to stick with tradition on this one.

    Recently we have discovered (and enjoyed thoroughly) the wines of the Rioja region of Spain. The wines of Rioja are the only ones in the world that are not released until they are ready to drink. The cool growing conditions in Rioja produce fruity wines with moderate alcohol and low acidity, making them the perfect wine for pairing and cooking virtually any dish, especially this coq au vin.

    chicken pieces browned in a braising dish
    garlic, tomato paste, bay leaf and thyme in a braising dish
    chicken simmering in stock and wine in a braising dish
    butter, flour and broth in a sauce pan for tempering coq au vin

    How Do You Make Coq au Vin?

    While coq au vin is a relatively simple dish, these key steps will set you up for success:

    • Start with a Dutch oven. You will be using this pot for the entire dish.
    • First, brown your bacon (or lardon or pancetta), then remove it from the pan leaving all that nice grease and fond behind.
    • Next, brown your chicken in the bacon grease. Get those skins nice and crispy, and then remove the chicken from the pot and set it aside.
    • Sauté the garlic and herbs and add the chicken and bacon back into the pot, nestle the carrots around the chicken and cover with wine and chicken stock. (Go ahead and pour a glass of wine for yourself while you’re at it.)
    • Cover, place the pot in the oven, and wait 30 minutes.
    • Finally, remove from the oven, uncover, and add all the mushrooms, and shallots (or pearl onions), along with the melted butter and flour mixture for thickening. Cook this on the stove over medium heat for 5-8 minutes and then you’re ready to serve!
    chicken coq au vin in a pot with carrots, shallots, mushrooms

    Nous T'aimons Chicken Coq au Vin.

    See, I told you it was easy. We love this recipe for coq au vin, because it is:

    • Easy.
    • Comforting.
    • Great for company.
    • Perfect for winter.
    • Insanely delicious.
    • Makes us feel fancy, without stressing us out with too many complicated steps.
    wine being poured into a glass next to mashed potatoes and a pan of chicken coq au vin

    What do I Serve With Coq au Vin?

    Coq au vin really is a one-pot meal. It has protein and vegetables all together in one pot. You don’t need to serve it with anything else, but it really would be a shame to not have something to soak up all that sauce. We recommend making a big batch of these Roasted Garlic Mashed Potatoes to do just that. Alternatively, you could eat this wine-braised goodness with egg noodles, cauliflower mash, or parsnip puree.

    Served alongside a glass of Rioja, this dish is the perfect winter meal; hearty, cozy, full of depth, and (perhaps most importantly) blissfully uncomplicated.

    2 bottles of Rioja wines next to mashed potatoes and chicken coq au vin

    How'd it all Turn Out?

    As always, if you make this dish we’d love to hear from you. Post a picture and tag @themodernproper and #themodernproper so we can see how it turned out!

    This sponsored post is written by TMP on behalf of Rioja Wines. The opinions and text are all ours. Thank you for supporting the brands we love.

    Coq au Vin

    • Serves: 4
    • Prep Time:  20 min
    • Cook Time:  1 hr
    • Calories: 840


    • 8 oz bacon, cut into 2" pieces
    • 8 pieces bone-in, skin-on chicken drum sticks and thighs)
    • salt and pepper
    • 4 cloves garlic, minced
    • 4 shallots, quartered
    • 4 sprigs thyme
    • 1 bay leaf
    • 2 tbsp tomato paste
    • 2 cups chicken stock
    • 1/2 bottle Rioja red wine
    • 3 large carrots, peeled and cut into 3" pieces, then halved lengthwise
    • 3 tbsp butter
    • 3 tbsp flour
    • 1 lb crimini mushrooms, quartered


    1. Preheat the oven to 350°F.
    2. In a braiser or oven proof pot, add the bacon and cook over medium heat for 8 to 10 minutes, until crispy. Using tongs, remove the bacon to a paper towel lined plate. Discard all but 2 tablespoons bacon fat in the pan.
    3. Season chicken generously with salt and pepper. Over medium heat, brown chicken in reserved bacon grease, working with only 2-3 pieces at a time, about 5 minutes. Set chicken aside.
    4. In the same pan add garlic, shallots, thyme, bay leaf, tomato paste and cooked bacon. Stir until fragrant, about 1 minute.
    5. Add chicken back into pan (skin side up) and pour the wine and chicken stock over the top. Nestle the carrots around the chicken. Bring the liquid to a simmer, cover the pot with a tight fitting lid and place in the oven. Braise for 30 minutes.
    6. Remove from the oven and place back on top of the stove.
    7. In a small bowl mix together melted butter with flour and stir in ¼ cup liquid from braising pan. Pour mixture back into the pan along with mushrooms. Stir and cover. Cook for 10 minutes longer over medium heat. Season to taste.
    8. Top with parsley and serve with mashed potatoes or egg noodles.

    Nutrition Info

    • Per Serving
    • Amount
    • Calories840
    • Protein51 g
    • Carbohydrates24 g
    • Total Fat52 g
    • Dietary Fiber3 g
    • Cholesterol270 mg
    • sodium1023 mg
    • Total Sugars7 g

    Coq au Vin

    Questions & Reviews

    Join the discussion below.

    • Juliana

      Is the calorie count correct on this dish? Over 890 calories per serving?

      Hi Juliana, yes the calories per serving is 840. Most of the calories are in the rich sauce. So 840 calories would be if you also ate 1/4 of the entire sauce in the pot. Hope this helps!

    • Michelle Kohl

      What size dutch oven (in quarts) did you use for 8 pieces of chicken?

      8 quart would be best! Hope you enjoy Michelle.

    • Polly Sanok

      Can I prepare and cook in a slow cooker? If so, what temp and how !ong?

      We wouldn't recommend a slow cooker for this recipe. Skin-on meat doesn't do great in the slow cooker.

    • sharon

      What flavor should the wine be?

      Pinot Noir, Cabernet Sauvignon or Merlot would all work great! Hope you enjoy Sharon!

    • Anderson

      Can I use a different red wine?

      Yes you can. Hope you enjoy Anderson!

    • Sheri

      This turned out very good! I have a 5 quart Dutch oven and it worked out well. I used a Pinot noir but a cheap brand, next time, I'll try a decent Cab. Unfo Served over mashed potatoes. Definitely make again

      SO glad you enjoyed it Sheri!

    • RT

      Superb. Thanks for making a “scary” recipe accessible. Will absolutely make again.

      Thanks so much RT, so happy you loved it and we could help you make something you're nervous about!

    • Amanda Pritchard

      My 15 year old daughter made this recipe. and it was absolutely delicious. She subbed beef broth for the red wine. Very savory and rich recipe. Great with pita bread, rice or mash potatoes.

      Thanks Amanda, so happy you enjoyed it and LOVE that your 15 year old daughter made it. Tell her we say GREAT JOB!

    • Juliana

      This was absolutely amazing! I cannot believe I pulled it off - turned out perfect! I used chicken breasts and omitted the bacon.

      I am having a hard time reading the calorie count per serving though! Over 800+ calories per serving? Someone please correct me if this is wrong. I am looking at other calorie counters for this dish and it falls far below that count.

      Thanks Juliana! So glad you loved it! We will take a look at the nutrition and update if necessary.

    • Dani D.

      Holy cow! This recipe made me feel like an actual cook when I made it for me and my boyfriend. It was so freaking delicious and rich that my mouth is still watering, thirty minutes later. CHEERS to Modern Proper for cleverly honing down a gorgeous and classic Child recipe! I will 100% make this again, and am so proud that it turned out as fabulous as it did (disclaimer - I am not a good cook lol)!

      Thanks Dani, we are so glad you loved it! Sounds like you're a better cook thank you think!